Description
These adorable no-bake mini cheesecakes are colorful, easy to make, and perfect for sharing at Easter gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1/4 cup sour cream
- 2–3 drops pink gel food coloring
- 2–3 drops purple gel food coloring
- 2–3 drops yellow gel food coloring
- Mini speckled chocolate eggs
- Sprinkles
Instructions
- Line a muffin tin with cupcake liners.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press a tablespoon of the mixture into the bottom of each liner, pressing firmly. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in vanilla extract, lemon juice, and sour cream.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Divide the filling into three separate bowls. Add pink, purple, and yellow food coloring to each, stirring until evenly mixed.
- Drop small spoonfuls of each color into the prepared crusts, then use a toothpick or skewer to swirl the colors together gently.
- Refrigerate for at least 240 minutes, or until set.
Notes
For serving, place a mini speckled chocolate egg on top of each cheesecake before serving. Add a light dusting of edible glitter for an extra festive touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cheesecake, no-bake dessert, Easter dessert, mini dessert, colorful dessert