Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 sheets)
- 3 tbsp unsalted butter (melted)
- 1 tbsp granulated sugar
- For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- For Toppings (Optional):
- Pastel-colored sprinkles
- Mini chocolate eggs
- Whipped cream
- Fresh berries (strawberries, blueberries, or raspberries)
- Shredded coconut (dyed green for “grass”)
Instructions
- Making the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press about 1 tablespoon of the mixture into the bottom of each cup in a muffin tin lined with paper liners. Use the back of a spoon or a small measuring cup to press firmly. Chill in the refrigerator for 15 minutes.
- Preparing the Cheesecake Filling: Beat softened cream cheese until smooth. In a separate bowl, whip heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Spoon the filling evenly over the chilled crusts in the muffin tin, filling each cup about ¾ full. Smooth the tops with a spatula.
- Chilling the Cheesecakes: Place the muffin tin in the refrigerator for at least 2–3 hours or until the cheesecakes are firm. For faster chilling, freeze for 1 hour.
- Decorating the Cheesecakes: Once set, remove the cheesecakes from the liners and top with festive decorations like pastel sprinkles, mini chocolate eggs, whipped cream, fresh berries, or dyed shredded coconut. Get creative with Easter-themed designs to make them stand out.
Notes
- For a gluten-free option, use gluten-free graham crackers or almond flour for the crust.
- Vegan alternative: Substitute plant-based cream cheese, coconut whipped cream, and vegan butter.
- Storage tip: Store in an airtight container in the fridge for up to 3 days or freeze without toppings for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 mini cheesecake (1/12th of the recipe)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg