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Easter No-Bake Mini Cheesecakes
Benchi

Easter No-Bake Mini Cheesecakes

Delight in these creamy, no-bake mini cheesecakes topped with festive Easter decorations—a perfect, easy-to-make dessert for spring celebrations.
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Prep Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Assorted Easter-themed sprinkles or mini candies

Equipment

  • mini cupcake liners

Method
 

Instructions
  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  2. Press the crumb mixture firmly into the bottom of mini cupcake liners or silicone molds to form the crust.
  3. In a large bowl, beat the softened cream cheese until smooth.
  4. Add powdered sugar and vanilla extract to the cream cheese and continue beating until creamy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  7. Pipe or spoon the cheesecake filling over the crust in each mini liner, smoothing the tops.
  8. Refrigerate the mini cheesecakes for at least 4 hours or until set.
  9. Before serving, decorate the cheesecakes with Easter sprinkles or mini candies.