Description
Delicious and easy-to-make no-bake mini cheesecakes perfect for Easter celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- ½ cup powdered sugar
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 cup whipped cream
- Fresh berries or fruit topping
Instructions
- Create the crust: Mix graham cracker crumbs and melted butter in a bowl. Press firmly into cupcake liners in a muffin tin.
- Prepare the filling: Beat softened cream cheese in another bowl until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
- Add whipped cream: Gently fold in whipped cream to the cream cheese mixture until well combined.
- Scoop and chill: Spoon the filling into each crust, smooth the tops, and refrigerate for at least 4 hours to set.
- Add your topping: Once chilled, remove from muffin tins and top with fresh berries or your favorite fruit.
Notes
- Make sure the cream cheese is softened for easier mixing.
- For a gluten-free version, use gluten-free graham crackers.
- These can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg