Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Easter Cheesecake Jars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 44 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 68 small jars or glasses (46 ounce size) 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Easter Cheesecake Jars are delightfully creamy and perfectly portioned for spring celebrations, featuring a buttery graham cracker crust and luscious cheesecake filling topped with festive garnishes.


Ingredients

Units Scale

Crust:

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

Cheesecake filling:

  • 12 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional but lovely)
  • 1 cup cold heavy whipping cream

Toppings (mix and match):

  • Lemon curd or strawberry sauce
  • Shredded coconut tinted green (for a “grass” nest)
  • Mini chocolate eggs or pastel M&M’s
  • Fresh berries

To serve:

  • 68 small jars or glasses (46 ounce size)

Instructions

  1. Make the crust: Stir graham crumbs, sugar, salt, and melted butter until the texture looks like damp sand.
  2. Pack the base: Spoon 2–3 tablespoons into each jar and press down with the back of a spoon. Chill while you make the filling.
  3. Whip the cream: In a cold bowl, whip heavy cream to medium-stiff peaks. Set aside.
  4. Beat the cream cheese: In another bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy, 1–2 minutes.
  5. Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
  6. Fill the jars: Pipe or spoon the filling over the crust, leaving room for toppings.
  7. Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours, to set.
  8. Decorate: Add lemon curd, fruit sauce, or berries. For a nest look, sprinkle green-tinted coconut and nestle in mini eggs.
  9. Serve: Enjoy cold, straight from the jar with a spoon.

Notes

  • Chill the crust before adding the filling to ensure it sets firmly.
  • Optional lemon zest adds a lovely brightness to the cheesecake flavor.
  • Use tinted shredded coconut to create a festive ‘grass’ nest for decoration.
  • Refrigerate for at least 2 hours, but up to 24 hours for best results.