Easter No-Bake Mini Cheesecakes are creamy, delicious, and topped with festive Easter treats like mini chocolate eggs. With a buttery graham cracker crust and a smooth cheesecake filling, these bite-sized desserts are perfect for Easter celebrations and spring gatherings—without needing to turn on the oven!
Why You’ll Love This Recipe
- No Baking Required – A quick and easy dessert that doesn’t require an oven.
- Perfect for Easter – Decorated with pastel colors and mini eggs for a festive touch.
- Individual Servings – Great for parties, brunches, or a make-ahead treat.
- Creamy & Delicious – A light and fluffy cheesecake filling with a buttery crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham crackers (crushed)
- Butter (melted)
- Sugar
For the Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Lemon juice (optional, for a slight tang)
- Heavy whipping cream
For the Topping:
- Mini chocolate eggs (Cadbury or any brand)
- Whipped cream
- Sprinkles (optional)
Directions
Make the Crust:
- Prepare the crust – In a bowl, mix crushed graham crackers, melted butter, and sugar until combined.
- Fill the liners – Spoon the mixture into cupcake liners or mini jars and press firmly. Refrigerate while preparing the filling.
Make the Cheesecake Filling:
- Beat cream cheese – In a large bowl, beat the softened cream cheese until smooth.
- Add sugar & flavoring – Mix in powdered sugar, vanilla extract, and lemon juice.
- Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Assemble & Chill:
- Fill the crusts – Spoon or pipe the cheesecake mixture over the chilled crusts. Smooth the tops.
- Chill – Refrigerate for 2-4 hours, or until set.
Decorate & Serve:
- Top with Easter decorations – Add mini chocolate eggs, whipped cream, and sprinkles for a festive touch.
- Serve & enjoy!
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 15 minutes
- Chill Time: 2-4 hours
- Total Time: 2 hours 15 minutes
Variations
- Chocolate Cheesecake – Add cocoa powder or melted chocolate to the filling.
- Oreo Crust – Use crushed Oreos instead of graham crackers.
- Fruit-Topped Version – Add fresh berries or fruit puree instead of chocolate eggs.
- Gluten-Free Option – Use gluten-free cookies for the crust.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze without toppings for up to 2 months. Thaw in the fridge before serving.
- Reheating: No need to reheat—serve chilled!
FAQs
Can I make these ahead of time?
Yes! These cheesecakes can be made a day in advance and stored in the fridge.
What’s the best way to crush graham crackers?
Use a food processor or place them in a zip-top bag and crush with a rolling pin.
Can I use Cool Whip instead of homemade whipped cream?
Yes! Replace the heavy whipping cream with Cool Whip for convenience.
Can I make these in a mini muffin tin?
Yes! Just use mini cupcake liners and reduce the chilling time to about 1-2 hours.
How do I make them extra festive?
Use pastel-colored whipped cream or drizzle white chocolate over the top.
Can I add food coloring to the filling?
Yes! Add a few drops of pastel food coloring to make them more colorful.
Do I need a springform pan for mini cheesecakes?
No! Use a regular muffin tin lined with cupcake liners or small dessert cups.
What’s the best way to remove them from the liners?
Chill until firm, then gently peel away the liners before serving.
Can I use a different type of cookie for the crust?
Yes! Digestive biscuits, vanilla wafers, or even pretzels work great.
How do I prevent cracks in no-bake cheesecake?
Be sure to mix gently and avoid over-whipping the filling to keep it smooth.
Conclusion
Easter No-Bake Mini Cheesecakes are a festive, creamy, and easy-to-make dessert that’s perfect for celebrating the season. With a buttery crust, light cheesecake filling, and colorful toppings, they’re a fun and delicious treat for any Easter gathering. Try them today and impress your guests with this adorable no-bake dessert!
Description
These creamy, no-bake mini cheesecakes sit on a buttery graham cracker crust and are topped with colorful Easter candy. A perfect make-ahead dessert for spring celebrations!
For the Crust:
For the Cheesecake Filling:
For Toppings:
-
Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Divide the mixture evenly into 12 cupcake liners in a muffin tin, pressing down firmly. Chill in the fridge while making the filling.
-
Make the Cheesecake Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
-
Whip the Cream: In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3–4 minutes). Gently fold the whipped cream into the cream cheese mixture.
-
Assemble: Spoon or pipe the cheesecake filling onto the prepared crusts. Smooth the tops.
-
Chill: Refrigerate for at least 3 hours (or overnight) until firm.
-
Decorate & Serve: Top with mini chocolate eggs, whipped cream, sprinkles, or coconut before serving.
Notes
- Make It Chocolate: Use crushed Oreos instead of graham crackers for a chocolatey crust!
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
- Storage: Keep in the fridge for up to 4 days or freeze for up to 1 month.