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Easter No-Bake Mini Cheesecakes

Easter No-Bake Mini Cheesecakes

Patricia
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Prep Time 20 minutes
Chill Time 2 hours
Servings 12 mini cheesecakes
Calories 280 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For the Topping:

  • ½ cup white chocolate melted
  • Pink food coloring or any pastel color of choice
  • Easter sprinkles
  • Mini candy eggs like Cadbury Mini Eggs or M&M's Eggs

Instructions
 

Step 1: Prepare the Crust

  • In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
  • Divide the mixture evenly among 12 mini cheesecake molds or muffin liners, pressing it down firmly with the back of a spoon.
  • Place in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • In a separate bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes).
  • Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate it.
  • Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops.

Step 3: Add the Topping

  • Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval until smooth.
  • Add a few drops of pink food coloring (or any pastel shade of choice) and stir until evenly colored.
  • Spread a thin layer of the melted chocolate over each cheesecake.

Step 4: Decorate & Chill

  • Sprinkle each cheesecake with Easter sprinkles and top with mini candy eggs for a festive look.
  • Refrigerate for at least 2 hours (or overnight for best results) before serving.

Step 5: Serve & Enjoy!

  • Gently remove the cheesecakes from the molds and serve chilled.

Notes

  1. Use a Silicone Muffin Mold for Easy Removal – This helps the cheesecakes pop out smoothly without sticking.
  2. Don’t Over-Mix the Whipped Cream – Gently fold it in to keep the cheesecake light and airy.
  3. Try a Different Crust – Swap graham crackers for chocolate cookies or vanilla wafers for a fun twist!
  4. Customize the Colors – Use different pastel food colors to create a rainbow effect.
  5. Make Them Gluten-Free – Use gluten-free graham crackers for a gluten-free version.