Easter No Bake Mini Cheesecakes
Easter No Bake Mini Cheesecakes are individual sized desserts with a graham cracker crust and creamy cheesecake filling, finished with pastel colors and festive Easter toppings.
Calories:
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tablespoons sugar
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or heavy cream whipped
- Pink food coloring optional
- Easter sprinkles
- Mini chocolate eggs or pastel candies
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until the texture resembles damp sand.
- Press the mixture into mini cheesecake molds or lined muffin tins and chill for 10 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Gently fold in the whipped topping until light and airy.
- Divide filling, tint one portion pink if desired, then layer over the crusts.
- Refrigerate for at least 2 hours until set.
- Decorate with sprinkles and mini chocolate eggs just before serving.