Description
These adorable Easter No-Bake Mini Cheesecakes are the perfect sweet treat for spring! With a buttery graham cracker crust, a light and creamy cheesecake filling, and a pastel-colored chocolate topping, they’re as fun to make as they are to eat. Decorated with festive sprinkles and mini candy eggs, they’re a guaranteed hit at any Easter gathering. Plus, no baking required—just mix, chill, and enjoy!
Ingredients
✅ For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp sugar
✅ For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
✅ For the Topping:
- ½ cup white chocolate, melted
- Pink food coloring (or any pastel color)
- Easter sprinkles
- Mini candy eggs (Cadbury Mini Eggs or M&M’s Eggs)
Instructions
1️⃣ Prepare the Crust – Mix graham cracker crumbs, melted butter, and sugar. Press into 12 mini cheesecake molds or muffin liners. Chill while making the filling.
2️⃣ Make the Cheesecake Filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture. Spoon or pipe over the crusts.
3️⃣ Add the Topping – Melt white chocolate, stir in pastel food coloring, and spread a thin layer over each cheesecake.
4️⃣ Decorate & Chill – Sprinkle with Easter sprinkles and top with mini candy eggs. Chill for at least 2 hours (or overnight).
5️⃣ Serve & Enjoy! – Remove from molds and serve chilled for the ultimate creamy, festive treat!
Notes
✔ Use a silicone muffin mold for easy removal.
✔ Try a different crust like crushed chocolate cookies or vanilla wafers.
✔ Customize the colors for a pastel rainbow effect.
✔ Make them gluten-free with gluten-free graham crackers!
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 3,360 (entire batch)
- Fat: 224g
- Carbohydrates: 312g
- Protein: 32g