Description
These no-bake mini cheesecakes are perfect for Easter brunch or spring gatherings. With a creamy filling and colorful toppings, they’re easy to prepare, making them a hassle-free dessert option. Each individual serving ensures everyone gets their delicious treat, making them ideal for parties and Easter celebrations.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons melted butter
16 oz cream cheese (softened)
1/2 cup granulated sugar
8 oz sour cream
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream (chilled)
Instructions
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a large bowl. Stir until well combined.
Press the graham cracker mixture into the bottom of mini cheesecake cups or muffin tin to form an even crust layer.
In a separate bowl, whip the heavy cream until stiff peaks form (2-3 minutes).
In another bowl, beat together cream cheese, sugar, sour cream, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spoon the cheesecake filling into the prepared crusts, smoothing the top.
Chill the cheesecakes in the fridge for at least 4 hours, or until set.
Decorate with fresh fruit, whipped cream, and Easter-themed toppings like edible flowers or chocolate shavings.
Notes
Use cold heavy cream for the best consistency.
Don’t overmix the cheesecake batter to avoid a dense texture.
These mini cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: N/A (no baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: No-Bake Mini Cheesecakes, Easter Dessert, Cream Cheese, Spring Desserts, Mini Cheesecake, Easy Cheesecake, Egg-Free Cheesecake, Easter Brunch Dessert