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Mini Easter Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 63 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Mini Easter Cheesecakes are colorful, creamy, and perfect for a festive celebration. Featuring vibrant layers of flavored cream cheese and a crunchy graham cracker crust, they freeze to set for a delightful no-bake treat.

Ingredients

Units Scale

For the Cheesecake

  • 1 1/4 cups heavy whipping cream
  • 24 ounces cream cheese (softened to room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • Pink (purple, yellow, teal food coloring)
  • Whipped cream (sprinkles, candy for topping (optional))

For the Crust

  • 1/2 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 2 tablespoons butter

Instructions

  1. Mix whipping cream: In a large bowl using an electric mixer mix the heavy whipping cream until stiff peaks form.
  2. Combine cream cheese mixture: In another bowl combine the cream cheese, granulated sugar, sour cream and vanilla until smooth.
  3. Combine mixtures: Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
  4. Dye batter: Separate the batter into 4 bowls and dye each one a different color. Stir to blend the color evenly into the mixture.
  5. Prepare piping bags: Place the different batter in individual ziploc bags and snip off the ends.
  6. Pipe first color: Pipe one color into 6 of the silicone molds.
  7. Level batter: Bang the mold on the counter to level the batter.
  8. Repeat with colors: Repeat with the colors until almost at the top of the mold.
  9. Melt butter: In a microwave safe bowl melt your butter.
  10. Make crust mixture: To the butter add the graham cracker crumbs and 1 tablespoon of sugar.
  11. Top cheesecakes: Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
  12. Freeze cheesecakes: Place the mold onto a tray and place in the freezer for 2-4 hours.
  13. Remove and serve: Remove the cheesecakes from their molds, garnish and serve!
  14. Garnish: I like to top these with a dollop of whipped cream, sprinkles and a little chocolate egg.

Notes

  • Optional toppings include whipped cream, sprinkles, and candy for a festive touch.

Find it online: https://yumrecipesfood.com/mini-easter-cheesecakes-recipe/