Easter Mini No-Bake Cheesecakes (Print Version)
# Ingredients:
→ For the crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ For the cheesecake filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup heavy whipping cream
08 -
1 tablespoon lemon juice
09 -
1/4 cup sour cream
→ For the swirl effect
10 -
2-3 drops pink gel food coloring
11 -
2-3 drops purple gel food coloring
12 -
2-3 drops yellow gel food coloring
→ For decoration
13 -
Mini speckled chocolate eggs
14 -
Sprinkles or edible glitter (optional)
15 -
Whipped cream (optional, for serving)
16 -
White chocolate, melted (optional, for drizzling)
# Instructions:
01 -
Line a standard 12-cup muffin tin with cupcake liners and set aside.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Add about 1 tablespoon of the mixture into the bottom of each liner and press firmly to create an even layer. Refrigerate while you prepare the filling.
03 -
In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Mix in vanilla extract, lemon juice, and sour cream until fully incorporated.
04 -
In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3-4 minutes.
05 -
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the whipped cream too much.
06 -
Divide the filling evenly among three separate bowls. Add pink food coloring to one bowl, purple to another, and yellow to the third. Stir each until the color is evenly distributed.
07 -
Using small spoons, drop alternating spoonfuls of each colored filling into the prepared crusts. Once filled, use a toothpick or skewer to gently swirl the colors together with just a few strokes (don't overmix or colors will become muddy).
08 -
Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, until completely set.
09 -
Just before serving, top each cheesecake with a mini speckled chocolate egg and sprinkles if desired. For an extra special presentation, add a dollop of whipped cream and a light drizzle of melted white chocolate.
# Notes:
01 -
These mini cheesecakes are no-bake, making them perfect for busy holiday preparations.
02 -
The pastel colors can be customized to match any spring or Easter theme.
03 -
For best results, make sure cream cheese is fully softened to avoid lumps in the filling.