Description
These No-Bake Easter Mini Cheesecakes are the perfect springtime treat! Made with a buttery graham cracker crust, a luscious creamy cheesecake filling, and topped with festive mini chocolate eggs, these bite-sized desserts are easy to make and full of flavor. They require no baking, making them a simple yet impressive addition to your Easter table.
Ingredients
Scale
Crust:
- 1 cup (100g) graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp (56g) unsalted butter, melted
Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) heavy whipping cream
- 1/3 cup (40g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
Toppings:
- 1/2 cup whipped cream (for garnish)
- 1/4 cup mini chocolate eggs (for decoration)
- 1 tbsp colored sprinkles (optional)
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Fill the liners: Line a muffin tin with 6 cupcake liners. Divide the crust mixture evenly among the liners and press firmly to create a compact base. Place in the refrigerator to set while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice, mixing until well combined.
- Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the cheesecakes: Spoon or pipe the cheesecake filling into the prepared crusts, smoothing the tops.
- Chill: Refrigerate for at least 2 hours, or until set.
- Decorate: Before serving, top each cheesecake with whipped cream, mini chocolate eggs, and sprinkles for a festive touch.
- Serve & enjoy! Carefully remove the mini cheesecakes from the liners and serve chilled.
Notes
- Variations: Swap graham crackers for crushed Oreos or digestive biscuits for a different base.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
- Storage: Store in the refrigerator for up to 3 days. These can also be frozen for up to 1 month (without toppings).
- Make Ahead: Prepare up to 24 hours in advance for best texture.
- Prep Time: PT15M
- Cook Time: PT0M (No cooking required)
- Category: Dessert, Easter
- Method: No-Bake
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~220 kcal
- Sugar: ~12g
- Sodium: ~130mg
- Fat: ~15g
- Saturated Fat: ~9g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~18g
- Fiber: ~0.5g
- Protein: ~3g
- Cholesterol: ~35mg
Keywords: no-bake mini cheesecakes, Easter cheesecake, easy cheesecake recipe, spring desserts, no-bake desserts, mini cheesecakes, holiday desserts, cheesecake cups, Easter treats