Description
These creamy, no-bake mini cheesecakes sit on a buttery graham cracker crust and are topped with colorful Easter candy. A perfect make-ahead dessert for spring celebrations!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 8 crackers)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For Toppings:
- Mini chocolate eggs (Cadbury Mini Eggs, M&M’s, or jelly beans)
- Whipped cream
- Shredded coconut (optional, for a “nest” effect)
- Sprinkles
Instructions
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Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Divide the mixture evenly into 12 cupcake liners in a muffin tin, pressing down firmly. Chill in the fridge while making the filling.
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Make the Cheesecake Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Whip the Cream: In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3–4 minutes). Gently fold the whipped cream into the cream cheese mixture.
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Assemble: Spoon or pipe the cheesecake filling onto the prepared crusts. Smooth the tops.
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Chill: Refrigerate for at least 3 hours (or overnight) until firm.
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Decorate & Serve: Top with mini chocolate eggs, whipped cream, sprinkles, or coconut before serving.
Notes
- Make It Chocolate: Use crushed Oreos instead of graham crackers for a chocolatey crust!
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
- Storage: Keep in the fridge for up to 4 days or freeze for up to 1 month.