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Easter No Bake Mini Cheesecakes

These delightful mini cheesecakes, combining creamy filling and a crunchy graham base, are the perfect no-bake treat for your Easter celebrations.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups unsalted butter, melted
  • 1 tbsp granulated sugar
For the filling
  • 12 oz cream cheese, softened Bring to room temperature for smoothness.
  • 0.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream Whipped to stiff peaks.
For decoration
  • to taste Pastel colored candy melts Follow package instructions for melting.
  • to taste Mini chocolate eggs or jelly beans
  • to taste Easter themed or pastel sprinkles

Method
 

Preparation of Crust
  1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Press 1 to 2 tablespoons of the mixture into the bottom of each lined cup in a 12 cup muffin tin.
  3. Chill the crust in the refrigerator.
Preparation of Filling
  1. Beat the softened cream cheese until smooth, then mix in the powdered sugar and vanilla extract.
  2. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Assembly
  1. Spoon or pipe the filling over the chilled crusts and smooth the tops.
  2. Refrigerate for at least 2 hours to set.
Decoration
  1. Melt the pastel colored candy melts according to package instructions and drizzle over the cheesecakes.
  2. Top each cheesecake with mini chocolate eggs, jelly beans, and sprinkles.
  3. Serve chilled.

Notes

For a smooth filling, bring cream cheese to room temperature. Add candy melts just before serving for the freshest look.