Description
Easter No-Bake Mini Cheesecakes are the perfect springtime treat, offering a luscious, creamy filling atop a crunchy graham cracker crust. Topped with vibrant seasonal berries, these delightful mini desserts are easy to prepare and ideal for family gatherings or brunches. With no baking required, you can enjoy a sweet indulgence that looks as good as it tastes. Simple to whip up, these mini cheesecakes will surely be the highlight of your dessert table!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh berries (strawberries, blueberries, or raspberries)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter. Press firmly into mini cupcake liners in a muffin tin.
- Beat softened cream cheese until smooth. Add sugar and vanilla; mix until blended.
- Whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spoon or pipe the cheesecake filling into each crusted liner and smooth the tops.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Top with fresh berries before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (55g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg