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.

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)

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Instructions

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
Divide the mixture evenly into 12 lined muffin tins or mini cheesecake molds and press firmly to form the crust. Chill in the refrigerator.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Spoon or pipe the filling over the chilled crusts and smooth the tops.
Melt the white chocolate, tint with food coloring, and spread a thin layer on each cheesecake.
Decorate with Easter sprinkles and mini candy eggs.
Refrigerate for at least 2 hours, or overnight, until set.
Carefully remove from molds and serve chilled.

Notes

Use silicone molds or muffin tins with paper liners for easy removal.

Overnight chilling helps achieve the best texture.

Change food coloring to match different themes or holidays.

Can be made ahead and frozen without toppings for longer storage.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 280
Sugar: 18g
Sodium: 110mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg