No Bake Easter Cheesecakes
These colorful mini Easter cheesecakes are as fun to make as they are to eat! Super delicious and the mini size is perfect for individual portions.
No Bake Easter Cheesecakes
If you're looking for a fun and delicious Easter dessert, you'll want to try these Easter cheesecakes!
They're a lot easier to make than you might think.
I know in my extended family, everyone is all about individual desserts and these cheesecakes are perfect for that. They taste great and are perfect for spring or Easter.
Ingredients
Heavy whipping cream: We used full-fat heavy cream. The higher fat content makes the cream whip up better and hold its shape.
Cream cheese: Pull your cream cheese out of the fridge about 30-60 minute before making. to allow it to come to room temperature before mixing. If you make it while the cream cheese is too cold, you’ll end up with clumps in your cheesecake filling.
Granulated sugar: Used in both the cheesecake filling and in the crust.
Sour cream: Pull out the sour cream at the same time as the cream cheese to allow it to come to room temperature.
Vanilla extract: Always use pure vanilla extract if possible.
Food coloring: Gel food coloring is the best option here since it gives vibrant colors without watering down the mixture. A little goes a long way!
Whipped cream: Add this on top as a topping.
Sprinkles, candy: Optional, choose any that you love or match the occasion!
Graham cracker crumbs: You can either use store-bought crumbs or crush your own graham crackers to make crumbs. If you crush your own, either use a food processor or with a ziplock bag and a rolling pin.
Butter: Make sure the butter is melted before mixing with the crumbs so it coats them evenly and sticks together better.
How to Make
To begin, whip the heavy whipping cream in a large bowl using an electric mixer until stiff peaks form.
In another bowl, combine the softened cream cheese, granulated sugar, sour cream, and vanilla extract, mixing until smooth and creamy.
Carefully fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
Next, divide the mixture evenly into four bowls, and add a few drops of food coloring to each one, mixing until you get your desired colors.
Transfer each colored batter into separate ziplock bags and snip off the ends to make piping bags.
Pipe one color into 6 spots in the silicone molds. You can bang the mold on the counter to level the batter.
Continue to pipe the remaining colors into the molds, layering them until the molds are almost full.
In a microwave-safe bowl, melt the butter, then stir in the graham cracker crumbs and sugar.
Spoon a bit of the graham cracker mixture onto each cheesecake, pressing the crumbs into the batter.
Place the molds on a tray and freeze them for 2-4 hours, or until they’re firm.
Once frozen, remove the cheesecakes from the molds, garnish with whipped cream, sprinkles, or candy, and serve!
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
If you'd like to freeze them, place the cheesecakes on a baking sheet to freeze individually before transferring them to a freezer-safe container for up to 2 months.
Toppings/Decorations
We decorated ours with the whipped cream, sprinkles and candy egg. You can easily swap out the egg for a chocolate egg, or mini Peeps candy.
Easter No Bake Mini Cheesecakes
Ingredients
- 1 ¼ cups heavy whipping cream
- 24 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- Food coloring pink, purple, yellow, teal
- Whipped cream
- sprinkles
- candy for topping (optional)
Crust
- ½ cup graham cracker crumbs
- 1 Tablespoon sugar
- 2 Tablespoons butter
Instructions
- In a large bowl using an electric mixer mix the heavy whipping cream until stiff peaks form.
- In another bowl combine the cream cheese, granulated sugar, sour cream and vanilla until smooth.
- Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
- Separate the batter into 4 bowls and dye each one a different color.
- Place the different batter in individual ziploc bags and snip off the ends.
- Pipe one color into 6 of the silicone molds.
- Bang the mold on the counter to level the batter.
- Repeat with the colors until almost at the top of the mold.
- In a microwave safe bowl melt your butter.
- To the butter add the graham cracker crumbs and 1 tablespoon of sugar.
- Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
- Place the mold onto a tray and place in the freezer for 2-4 hours.
- Remove from molds, garnish and serve!
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
