Description
These adorable, creamy mini cheesecakes are the perfect dessert for Easter celebrations, combining the rich texture of cheesecake with festive toppings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp sugar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup white chocolate, melted
- Pink food coloring (or any pastel color)
- Easter sprinkles
- Mini candy eggs (Cadbury Mini Eggs or M&M’s Eggs)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until resembling wet sand. Press firmly into mini cheesecake molds or muffin liners. Chill.
- Make the cheesecake filling: Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Add the topping: Melt white chocolate in the microwave, stir in food coloring until blended.
- Decorate & chill: Spoon cheesecake filling over the crusts, spread with colored white chocolate, and decorate with sprinkles and mini candy eggs.
- Chill in the refrigerator for at least 2 hours or overnight to set.
Notes
For best flavor, let cream cheese soften at room temperature. Use a pastry bag for a professional presentation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg