Description
Easter No-Bake Mini Cheesecakes are a delightful and effortless dessert perfect for your holiday gatherings. With a luscious cream cheese filling atop a buttery graham cracker crust, these mini treats are bursting with flavor and topped with vibrant strawberries and blueberries. Ideal for making ahead, they add a touch of elegance to your Easter celebrations without the hassle of baking.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- Fresh strawberries and blueberries for topping
Instructions
- In a medium bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press one tablespoon of this mixture into the bottom of each mini cupcake liner or muffin tin.
- In another bowl, beat together softened cream cheese and sugar until smooth. Add heavy whipping cream and vanilla extract; mix until well combined and fluffy.
- Spoon or pipe the cheesecake filling over the crust in each cup until full, smoothing the tops as desired.
- Cover and refrigerate for at least four hours or overnight.
- Before serving, top each mini cheesecake with fresh strawberries and blueberries for a burst of color.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg