Description
Delight in these adorable Easter No-Bake Mini Cheesecakes, perfect for spring celebrations. These creamy, bite-sized treats feature a graham cracker crust, smooth cream cheese filling, and festive toppings like colorful candy eggs and fresh berries. No baking required, making them simple yet impressive dessert bites for any gathering.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Filling
- 16 oz cream cheese, softened
- 1 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
- Fresh berries (optional)
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of mini cheesecake pans or cupcake liners to form the crust base.
- Make the filling: In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream, mixing carefully to maintain a light texture.
- Assemble cheesecakes: Spoon or pipe the cream cheese filling over the prepared crusts, filling each mini cheesecake mold. Smooth the tops with a spatula.
- Chill: Refrigerate the mini cheesecakes for at least 4 hours, or until set and firm to the touch.
- Add toppings: Before serving, decorate each cheesecake with Easter-themed candies like mini chocolate eggs, sprinkles, or jelly beans. Optionally, add fresh berries for a pop of natural color and flavor.
Notes
- For more colorful toppings, use colored sprinkles or mini candy-coated chocolates.
- For a richer topping, use whipped cream instead of whipped heavy cream in the filling.
- Store the mini cheesecakes in the refrigerator for up to 3 days to maintain freshness.
