Description
These mini no-bake cheesecakes have a buttery crust and a smooth filling. You can add Easter egg candies on top for a festive look.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 16 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 12 mini chocolate eggs
Instructions
- Combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into twelve muffin liners.
- Beat cream cheese, powdered sugar, and vanilla in a large bowl.
- Whip heavy cream until it holds stiff peaks.
- Fold the whipped cream into the cream cheese mixture.
- Pipe or spoon the filling into the liners.
- Chill the cheesecakes for four hours.
- Place a chocolate egg on each cheesecake before serving.
Notes
- Use room temperature cream cheese for a smooth texture.
- Chill the cheesecakes thoroughly so they set properly.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 285
Keywords: Easter dessert, mini cheesecakes, no bake recipe, spring treats