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Easter No-Bake Mini Cheesecakes

Easter No-Bake Mini Cheesecakes: A Whipped Delight for Spring

Delight your family with these Easter No-Bake Mini Cheesecakes, combining silky cream cheese and whipped cream atop a crunchy graham cracker crust.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 0.5 cup Powdered Sugar adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Whipping Cream whip until stiff peaks
  • Food Coloring pastel colors, optional
For the Crust
  • Graham Cracker Crumbs substitute with crushed digestive biscuits if desired
  • Mini Cupcake Liners for easy serving

Equipment

  • mixing bowls
  • Electric mixer
  • rubber spatula
  • tray

Method
 

Step-by-Step Instructions
  1. Prepare the Cream Cheese Mixture by beating softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Whip the Heavy Cream until stiff peaks form in a separate bowl.
  3. Fold the whipped cream into the cream cheese mixture gently.
  4. Color the Cheesecake by dividing the mixture into small bowls and adding food coloring.
  5. Layer in Cupcake Liners, alternating colored cheesecake mixtures in each liner.
  6. Chill to Set by covering the cheesecakes and refrigerating for at least 4 hours.
  7. Serve and Enjoy by peeling away the liners and serving chilled with toppings if desired.

Nutrition

Serving: 1mini cheesecakeCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 90mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 40mg

Notes

Ensure cream cheese is at room temperature for a smooth mixture. Allow cheesecakes to chill for the best flavor and texture.

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