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Easter No-Bake Mini Cheesecakes

Easter No-Bake Mini Cheesecakes

iamwinfred
These Easter No-Bake Mini Cheesecakes are creamy, perfectly sweet individual desserts made without turning on the oven. Each one has a buttery graham cracker crust, a light and fluffy cream cheese filling whipped with heavy cream and brightened with fresh lemon juice, and a festive topping of Easter candy, sprinkles, or fresh berries. They are easy enough for beginners, fun for kids to decorate, and impressive enough to serve as the centerpiece of your Easter dessert table.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 280 kcal

Equipment

  • 12-cup muffin tin Standard size
  • Cupcake liners Paper or silicone
  • Large mixing bowls 2 needed
  • Electric hand mixer Or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Small saucepan or microwave-safe bowl For melting butter
  • Piping bag or zip-lock bag Optional, for decorating
  • Spoon or cookie scoop
  • Plastic wrap For covering during chilling

Ingredients
  

For the Crust

  • 1½ cups graham cracker crumbs 150g
  • ¼ cup unsalted butter 55g, melted
  • 2 tbsp granulated sugar

For the Filling

  • 16 oz cream cheese 450g, full-fat block, softened to room temperature
  • 1 cup powdered sugar 120g
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup heavy whipping cream 240ml, cold

For Topping

  • Easter candy or sprinkles Mini chocolate eggs, pastel sprinkles, or a mix
  • fresh berries Optional, strawberries or blueberries work great

Instructions
 

  • Line a 12-cup muffin tin with paper cupcake liners, pressing each one firmly into the cup so it sits flat. Set aside on a stable surface.
  • Stir together the graham cracker crumbs and granulated sugar, then pour in the melted butter and mix until the crumbs resemble wet sand. Spoon 1 to 2 tablespoons into each liner and press firmly into an even layer.
  • Place the muffin tin in the refrigerator while you prepare the filling so the crust can firm up.
  • Beat the softened cream cheese with an electric mixer on medium-high speed for 2 minutes until smooth and fluffy. Add the powdered sugar, vanilla extract, and lemon juice, then beat again until fully combined.
  • In a separate cold bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, about 2 to 4 minutes. Do not over-whip.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain, being careful to keep the mixture light and airy.
  • Spoon or pipe the filling evenly into each chilled crust cup, filling almost to the top. Smooth the tops with the back of a spoon.
  • Cover the tin loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  • Remove the cheesecakes from the tin, then top with Easter candy, sprinkles, mini chocolate eggs, or fresh berries just before serving.

Notes

  • Use full-fat block cream cheese only — low-fat or whipped cream cheese contains too much moisture and will result in a soft, unstable filling.
  • Cream cheese must be fully softened to room temperature (30 to 45 minutes out of the fridge) to avoid lumps in the filling.
  • Use cold heavy whipping cream straight from the refrigerator. A chilled bowl also helps it whip faster and hold peaks better.
  • Always fold the whipped cream into the cream cheese mixture gently — do not stir or beat, or you will lose the airy texture.
  • Press the graham cracker crust firmly into each liner. A tightly packed crust holds together much better when eating.
  • Chill for a minimum of 4 hours, but overnight chilling gives the best, firmest results.
  • Add sprinkles and candy toppings just before serving — they can bleed color or soften if left on too long.
  • To freeze, place un-topped cheesecakes on a baking sheet until solid (about 2 hours), then transfer to a freezer-safe bag. They keep for up to 2 months. Thaw overnight in the refrigerator.
  • Swap the graham cracker crust for crushed Oreos, vanilla wafers, or shortbread for a fun variation.
  • Stored in an airtight container in the refrigerator, these mini cheesecakes keep for up to 4 days.

Nutrition

Serving: 1mini cheesecakeCalories: 280kcalCarbohydrates: 18gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 160mgPotassium: 75mgSugar: 13gVitamin A: 14IUVitamin C: 2mgCalcium: 6mgIron: 3mg
Keyword Easter dessert, Easter no bake mini cheesecakes, easy Easter recipes, mini cheesecakes, no bake cheesecake
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