Name: Easter No‑Bake Mini Cheesecakes
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ¼ cup unsalted butter, melted; 2 tablespoons sugar; 8 oz (225 g) cream cheese, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; ½ cup white chocolate, melted; Pink food coloring or any pastel color of choice; Easter sprinkles; Mini candy eggs (e.g., Cadbury Mini Eggs or M&M’s Eggs)

These Easter No‑Bake Mini Cheesecakes are a delightful and festive treat I love to bring out during springtime. They come together without an oven, making them perfect when I want something easy but still eye-catching. With a buttery graham cracker crust, a silky cream cheese filling, and pastel white chocolate tops adorned with candy eggs and sprinkles, these mini cheesecakes are as fun to decorate as they are to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1½ cups graham cracker crumbs

¼ cup unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling:

8 oz (about 225 g) 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)

Directions

I mix graham cracker crumbs, melted butter, and sugar in a medium bowl until well combined.

Then I divide the crust into 12 lined muffin tins or mini cheesecake molds, pressing it down firmly. I chill this in the refrigerator while I prep the filling.

In a large bowl, I beat softened cream cheese, powdered sugar, and vanilla extract until smooth.

Separately, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

I spoon or pipe this fluffy filling over the chilled crusts, smoothing the tops.

I melt the white chocolate, tint it with pastel food coloring, and spread a thin layer on top of each cheesecake.

After that, I sprinkle on Easter decorations and top with mini eggs.

I refrigerate the cheesecakes for at least 2 hours (or overnight) until set.

When ready, I gently remove them from their molds and serve chilled.

Servings and timing

This recipe makes 12 mini cheesecakes.

Prep Time: 20 minutes

Chill Time: 2 hours

Total Time: 2 hours 20 minutes

Calories: Approximately 280 kcal per mini cheesecake

Variations

I like switching up the food coloring in the topping depending on the theme — lavender or light blue work beautifully too.

For a fruity twist, I sometimes mix a spoonful of lemon curd or raspberry puree into the filling.

I’ve also tried using crushed chocolate cookies instead of graham crackers for the crust — delicious!

For a different topping, I’ve swapped white chocolate with whipped cream and added shredded coconut for a “nest” look.

Storage/Reheating

I keep these mini cheesecakes in an airtight container in the fridge for up to 5 days. If I want to store them longer, I freeze them without the candy toppings. When ready to serve, I thaw them in the fridge overnight and decorate just before serving. No reheating needed — they’re best enjoyed chilled.

FAQs

How do I prevent the filling from being too soft?

I make sure to whip the cream until stiff peaks form and chill the cheesecakes for at least 2 hours. Overnight chilling gives the best texture.

Can I make these cheesecakes ahead of time?

Yes, I often make them the night before an event. They hold up well in the fridge and the flavor actually improves after a few hours of chilling.

What kind of molds work best?

I prefer using silicone muffin molds or a mini cheesecake pan with removable bottoms. Paper liners in a regular muffin tin also work well for easy cleanup.

Can I use store-bought whipped topping instead of whipping cream?

Yes, I’ve used whipped topping as a shortcut. It works in a pinch, but the flavor is a bit sweeter and less rich than fresh whipped cream.

Are these safe to freeze?

Absolutely. I freeze them without decorations and add toppings after thawing to keep them looking fresh and festive.

Conclusion

These Easter No‑Bake Mini Cheesecakes are one of my go-to treats when I want something simple, colorful, and crowd-pleasing. They’re a breeze to make, fun to decorate, and perfect for sharing during spring holidays. Whether I’m hosting brunch or just feeling festive, they never fail to impress.

📖 Recipe:

Easter No‑Bake Mini Cheesecakes

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Author: Sophia
Total Time: 2 hours 20 minutes
Yield: 12 mini cheesecakes
Diet: Vegetarian

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Description

These Easter No‑Bake Mini Cheesecakes are easy, colorful treats perfect for spring. With a buttery graham cracker crust, creamy cheesecake filling, and festive toppings, they’re fun to make and even more fun to eat.