Easter No-Bake Mini Cheesecakes
Indulge in the delightful flavors of spring with these Easter No-Bake Mini Cheesecakes. Creamy and rich, each cheesecake is topped with vibrant fruit for a refreshing finish, all nestled in a crunchy graham cracker crust. Perfect for spring gatherings or as a sweet treat just for you, these mini cheesecakes bring joy to every bite!
- Prep Time: 20 minutes
- Cook Time: No cooking required
- Total Time: 0 hours
- Yield: Serves approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh fruit toppings (berries, chocolate sauce)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter until combined. Press two tablespoons into mini cheesecake molds.
- Beat softened cream cheese with an electric mixer until smooth; gradually add powdered sugar and vanilla extract.
- Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Fill each crust with the cheesecake filling and smooth the tops.
- Chill in the refrigerator for at least four hours or overnight to set.
- Top with your choice of fresh fruit or chocolate before serving.
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 280
- Sugar: 14g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg