Description
These delightful Easter No-Bake Mini Cheesecakes are perfect for spring celebrations. Featuring a crunchy graham cracker crust, a creamy vanilla-infused cheesecake filling, and decorated with festive Easter-themed candies and fresh berries, they are easy to prepare without baking and offer a charming, colorful dessert option.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Toppings
- Easter-themed candies (such as mini chocolate eggs, jelly beans, or pastel sprinkles), as desired
- Fresh berries (optional)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottoms of a mini muffin tin lined with paper liners to form an even crust layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Gently fold in the whipped heavy cream until fully incorporated and creamy.
- Assemble the cheesecakes: Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin. Smooth the tops with a spatula. Refrigerate for at least 4 hours to allow the cheesecakes to set properly.
- Add toppings: Before serving, decorate each mini cheesecake with Easter-themed candies, sprinkles, and optionally fresh berries for a colorful and festive touch.
Notes
- For a more colorful topping, use colored sprinkles or mini candy-coated chocolates.
- If you prefer a richer topping, consider using whipped cream instead of whipped heavy cream.
- These mini cheesecakes can be stored in the fridge for up to 3 days.
