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
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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6 tablespoons melted butter
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16 oz cream cheese (softened)
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1/2 cup granulated sugar
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8 oz sour cream
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1 teaspoon vanilla extract
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1 1/2 cups heavy whipping cream (chilled)
Instructions
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Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a large bowl. Stir until well combined.
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Press the graham cracker mixture into the bottom of mini cheesecake cups or muffin tin to form an even crust layer.
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In a separate bowl, whip the heavy cream until stiff peaks form (2-3 minutes).
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In another bowl, beat together cream cheese, sugar, sour cream, and vanilla extract until smooth.
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Gently fold the whipped cream into the cream cheese mixture until fully combined.
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Spoon the cheesecake filling into the prepared crusts, smoothing the top.
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Chill the cheesecakes in the fridge for at least 4 hours, or until set.
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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