Easter Egg Cheesecake Jars
Easter Egg Cheesecake Jars are creamy no-bake treats layered with pastel cheesecake filling, buttery graham cracker crust, and topped with whipped cream, sprinkles, and candy eggs. Perfect for spring parties, brunches, or a cute Easter dessert idea!
Equipment
- Mini jars
Ingredients
Ingredients
- 1 cup graham cracker crumbs For the crust
- 2 tablespoons granulated sugar For the crust
- 4 tablespoons unsalted butter, melted For the crust
- 8 oz cream cheese, softened For the cheesecake layers
- ½ cup powdered sugar For the cheesecake layers
- 1 teaspoon vanilla extract For the cheesecake layers
- 1 cup heavy cream, whipped to stiff peaks For the cheesecake layers
- Pink gel food coloring or 1 tablespoon freeze-dried strawberry powder (optional)
- Whipped cream for piping or spooning on top
- 12–18 pastel candy eggs (2–3 per jar, for the topping)
- Rainbow or pastel sprinkles to taste
Instructions
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
- Spoon the crumb mixture into mini jars and press gently to form the crust base.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla and beat again until fluffy.
- Fold whipped cream into the cream cheese mixture in two batches until fully combined.
- Divide mixture into two bowls. Tint one with pink food coloring or strawberry powder for a fruity layer.
- Spoon or pipe the pink layer over the crust. Follow with the white layer on top.
- Add a swirl of whipped cream on each jar.
- Decorate with candy eggs and sprinkles. Chill until ready to serve!