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Easter No Bake Mini Cheesecakes

These colorful mini cheesecakes are perfect for Easter, celebrating the joy of dessert without the need for baking. Quick, easy, and delightfully portable, they offer a creamy cheesecake experience with vibrant pastel hues.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Dessert
Calories: 120
Ingredients Method Notes

Ingredients
  

For the crust
  • 3/4 cup graham cracker crumbs
  • 2 tbsp light butter, melted
  • 1 tbsp granular erythritol Can substitute with sugar
For the filling
  • 8 oz reduced fat cream cheese, softened Make sure to soften to room temperature
  • 1/3 cup plain nonfat Greek yogurt
  • 1/3 cup powdered erythritol Can substitute with powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice (optional) Add for extra tang
  • Natural food coloring pink, yellow, green, purple For pastel colors
  • Light whipped topping (optional) For serving
  • Easter sprinkles or mini chocolate eggs (optional) For decoration

Method
 

Preparation
  1. Line a 12 cup muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sweetener. Press about 1 tablespoon into the bottom of each liner.
  3. Place in the fridge to set while you prepare the filling.
Filling
  1. In a medium bowl, beat cream cheese until smooth.
  2. Add Greek yogurt, sweetener, vanilla, and lemon juice (if using). Beat until creamy and well combined.
  3. Divide the cheesecake mixture evenly into 3 to 4 bowls. Add a drop or two of pastel food coloring to each and stir to combine.
  4. Spoon or pipe the colorful mixtures into each muffin cup, layering or swirling for a fun design.
  5. Refrigerate for at least 3 to 4 hours, or until firm.
  6. Top with whipped topping and festive Easter decorations before serving.

Notes

Keep them chilled in an airtight container for up to 3–4 days. For longer life, freeze upright in a single layer for up to one month; thaw in the fridge before serving.