Description
Delightfully colorful mini cheesecakes that celebrate the spirit of Easter with a creamy, dreamy filling and a crunchy graham cracker crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Food coloring (pastel colors)
- Graham cracker crumbs (for crust)
- Mini cupcake liners
Instructions
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Divide mixture into separate bowls and add food coloring to achieve desired pastel shades.
- Layer the colored cheesecake mixtures into mini cupcake liners in a muffin tin.
- Cover with plastic wrap and refrigerate for at least 4 hours to set.
- Once set, gently peel away the liners and enjoy chilled.
Notes
For best flavor, prepare a day in advance. You can also customize flavors with citrus zest or fruit purees.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Easter, cheesecake, no-bake, dessert, spring