Why You’ll Love This Recipe

No Baking Required: A simple, fuss-free dessert that sets in the refrigerator.
Perfectly Creamy: A light and airy cheesecake texture with a rich, buttery crust.
Festive & Fun: Pastel-colored chocolate, Easter sprinkles, and mini candy eggs make them a holiday favorite.
Make-Ahead Friendly: Ideal for prepping in advance for Easter gatherings.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping:

1/2 cup white chocolate, melted
Pink food coloring (or any pastel color of choice)
Easter sprinkles
Mini candy eggs (like Cadbury Mini Eggs or M&M’s Eggs)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Crust

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
Divide the mixture evenly among 12 mini cheesecake molds or muffin liners, pressing it down firmly with the back of a spoon.
Place in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes).
Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate it.
Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops.

Step 3: Add the Topping

Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval until smooth.
Add a few drops of pink food coloring (or any pastel shade of choice) and stir until evenly colored.
Spread a thin layer of the melted chocolate over each cheesecake.

Step 4: Decorate & Chill

Sprinkle each cheesecake with Easter sprinkles and top with mini candy eggs for a festive touch.
Refrigerate for at least 2 hours (or overnight for best results) before serving.

Step 5: Serve & Enjoy!

Gently remove the cheesecakes from the molds and serve chilled.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

Chocolate Crust: Swap graham crackers for crushed chocolate cookies or vanilla wafers.
Rainbow Colors: Use different pastel food colors to create a multicolored effect.
Gluten-Free Option: Use gluten-free graham crackers for a gluten-free version.
Citrus Twist: Add a teaspoon of lemon or orange zest for a fresh, tangy flavor.

Storage/Reheating

Storage: Keep cheesecakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze for up to 1 month in an airtight container. Thaw in the fridge before serving.

FAQs

1. Can I make these ahead of time?

Yes! These mini cheesecakes can be made a day in advance and stored in the fridge until ready to serve.

2. Can I use a different type of cookie for the crust?

Absolutely! Crushed Oreos, vanilla wafers, or digestive biscuits all work well.

3. Can I make these cheesecakes without heavy whipping cream?

You can substitute whipped topping (like Cool Whip) if needed, but fresh whipped cream gives the best texture.

4. What if I don’t have a silicone mold?

Use muffin liners in a standard muffin tin for easy removal.

5. Can I use dark or milk chocolate instead of white chocolate?

Yes! Just adjust the food coloring accordingly for a pastel effect.

6. How do I get my cheesecakes to set properly?

Make sure to refrigerate them for at least 2 hours (overnight is even better).

7. Can I use gel food coloring instead of liquid?

Yes, gel food coloring works well and gives a more vibrant color.

8. What toppings can I use besides mini candy eggs?

Try shredded coconut, fresh berries, or crushed nuts for variety.

9. How do I get a smooth cheesecake filling?

Ensure your cream cheese is fully softened before mixing to avoid lumps.

10. Can I make a large no-bake cheesecake instead of mini ones?

Yes! Use an 8-inch springform pan and increase the chill time to 4+ hours.

Conclusion

These Easter No-Bake Mini Cheesecakes are the perfect festive dessert for spring. Easy to make and fun to decorate, they’re sure to be a hit at any Easter gathering. With a buttery graham cracker crust, creamy cheesecake filling, and colorful toppings, they’re as delicious as they are adorable!

Easter No-Bake Mini Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Celebrate Easter with these No-Bake Mini Cheesecakes! Featuring a buttery graham cracker crust, a creamy vanilla cheesecake filling, and a festive pastel chocolate topping, these adorable treats are perfect for spring. No baking required, making them an easy and fun dessert for your Easter celebration!

Author: Amy
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 12 mini cheesecakes
Category: Dessert / No-Bake
Method: No-Bake / Chilled
Cuisine: American
Diet: Vegetarian

Instructions

1️⃣ Prepare the Crust:

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
Divide the mixture evenly into 12 mini cheesecake molds or muffin liners.
Press down firmly with the back of a spoon and chill in the refrigerator while preparing the filling.

2️⃣ Make the Cheesecake Filling:

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes).
Gently fold the whipped cream into the cream cheese mixture until smooth.
Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops.

3️⃣ Add the Topping:

Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval.
Add a few drops of pink food coloring (or pastel shade of choice) and stir until evenly colored.
Spread a thin layer of the melted chocolate over each cheesecake.

4️⃣ Decorate & Chill:

Sprinkle each cheesecake with Easter sprinkles and top with mini candy eggs.
Refrigerate for at least 2 hours (overnight for best results).

5️⃣ Serve & Enjoy!

Carefully remove from molds and serve chilled.

Notes

Chocolate Crust: Swap graham crackers for crushed Oreos or vanilla wafers.
Rainbow Colors: Use different pastel food colors for a multicolored effect.
Gluten-Free Option: Use gluten-free graham crackers for a gluten-free version.
Citrus Twist: Add lemon or orange zest for a fresh, tangy flavor.