Description
Delight in these festive Easter No-Bake Mini Cheesecakes, featuring creamy, pastel-colored layers atop a buttery graham cracker crust. Perfectly sized for individual servings, these light and fluffy cheesecakes are topped with mini chocolate eggs or Easter candies, making them a charming spring dessert that requires no baking and minimal prep time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Pastel food coloring (pink, yellow, blue, green)
Toppings
- Mini chocolate eggs or Easter candy
- Whipped cream for garnish (optional)
Instructions
- Prepare the muffin tin: Line a muffin tin with paper cupcake liners to ensure easy removal and neat presentation of the mini cheesecakes.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press about 1 to 2 tablespoons of this crust mixture firmly into the bottom of each cupcake liner to form a solid base.
- Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, continuing to beat until fully incorporated and silky.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
- Color the filling: Divide the filling evenly into 3 or 4 separate bowls. Tint each portion with a different pastel food coloring for a colorful and festive look.
- Assemble the cheesecakes: Spoon or pipe portions of each colored filling into the prepared cupcake liners, layering or swirling the colors to achieve a marbled effect. Smooth the tops using a spoon or offset spatula.
- Chill: Refrigerate the assembled mini cheesecakes for at least 4 hours, or until they are firm and set.
- Garnish and serve: Before serving, top each mini cheesecake with mini chocolate eggs or Easter candies and add a dollop of whipped cream if desired.
Notes
- These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
- For a gluten-free version, substitute regular graham crackers with gluten-free graham crackers.
- Ensure the cream cheese is softened to prevent lumps and achieve a smooth filling.
- Be gentle when folding the whipped cream into the cream cheese mixture to maintain the light texture.
