Easter No-Bake Mini Cheesecakes That Wow Your Guests!
Deliciously creamy and visually stunning Easter No-Bake Mini Cheesecakes that are sure to impress your guests.
- Prep Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 12 vanilla wafer cookies (or graham cracker crumbs for crust)
- 8 ounces cream cheese, softened
- 1/4 teaspoon lemon zest (optional)
- 1/2 cup pastel-colored chocolate eggs (for topping)
- 1/4 cup shredded coconut (tinted green with food coloring for ‘grass’)
Instructions
- Line a muffin tin with paper liners and place one vanilla wafer in the bottom of each cup. (If using graham cracker crumbs, mix 1 cup crumbs with 2 tablespoons melted butter and press into the liners.)
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spoon the cheesecake filling evenly into the muffin cups over the crusts. Smooth the tops with a spatula.
- Chill in the refrigerator for at least 3 hours or until firm.
- Before serving, sprinkle tinted coconut ‘grass’ on top and place a few pastel chocolate eggs on each cheesecake for a festive touch.
- Serve chilled and enjoy!
Notes
- For a gluten-free version, ensure the wafers or crumbs are gluten-free.
- Feel free to customize the toppings for different occasions.
- Can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220