No Bake Easter Mini Cheesecakes
Colorful, creamy, pastel-layered no-bake mini cheesecakes made in a muffin tin—no oven, no complicated steps, and perfect for Easter parties and spring gatherings.
Equipment
- muffin tin
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp butter (melted)
- 2 tbsp granulated sugar
- 16 oz cream cheese (full-fat, softened)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold; whip to stiff peaks)
- pastel gel food coloring (pink, yellow, blue, green (optional))
- whipped cream (for topping)
- Easter sprinkles
- mini chocolate eggs (optional)
Instructions
Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Line a muffin tin with cupcake liners. Divide crust mixture and press firmly into the bottom of each liner. Chill for 15–20 minutes.
- Make the filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
- In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Create pastel layers: Divide filling into 3–4 bowls. Tint each with pastel food coloring. Spoon layers into each crust to form stripes. Use a toothpick to gently swirl if desired.
- Chill: Refrigerate at least 4 hours (overnight is best) until set.
- Decorate & serve: Top with whipped cream, Easter sprinkles, and mini chocolate eggs (optional). Serve cold.