Easy No Bake Mini Easter Cheesecakes

These Mini Easter Cheesecakes are a colorful, perfectly portioned, individual creamy dessert treat perfect for an Easter brunch or gathering.

These gorgeous Easter Mini Cheesecakes are an egg-free, no-bake dessert that are just perfect for Easter or any Spring occasion. They’re a delicious and fun addition to any Easter brunch or dinner.

As a productivity manager, I understand how precious your time is, especially when it comes to preparation and presentation and this is an simple and quick recipe!

These mini cheesecakes feature a colorful, layered creamy cheesecake in a perfectly portioned individual treat. These easy mini cheesecakes are quick to prep and can even be made in advance!

You can also easily switch up the rainbow of colors for various holidays like Christmas or Halloween. A delightful dessert idea for any special occasion!

Like my Easter Bunny Cookies, Carrot Cake Loaf Cake and this Bunny Bait Cereal mix, this sweet treat looks great on an Easter dessert table.

Why You’ll Love These Easter No-Bake Mini Cheesecakes

• Super cute! – These mini Easter cheesecakes feature a colorful layered creamy cheesecake and are an adorable dessert idea. 
• Perfect portions – These delicious treats are bite-sized and individually portioned and are great for a dessert charcuterie board at Easter brunch or dinner parties.
• Easy! – These gorgeous little cheesecakes require just a few ingredients, are a no-bake dessert, and are also egg free!

Mini Cheesecake Ingredients

This delicious recipe only requires a few simple ingredients common in any kitchen!

Heavy whipping cream – This should be very cold for whipping

Cream cheese – softened to room temperature

Granulated sugar – divided. See instructions.

Sour cream – I use full fat for this recipe

Vanilla extract – I always use a quality extract for best flavoring

Food coloring – I use pink, purple, yellow, teal for my recipe

Graham cracker crumbs – you can also make your own crumb by pulvering graham cracker in your food processor

Butter – melted

Optional toppings – Whipped cream, sprinkles, candy eggs

Equipment Needed To Make 

• Large bowls
• Electric hand mixer
• 4 piping bags or ziploc bags
• 8 cavity silicone cylinder dessert mold

Substitutions & Alterations

• You can change up the colors of the cheesecake for other celebrations
• Add your favorite toppings: Cadbury mini eggs, Color M&Ms, Sprinkles, shredded coconut, chocolate curls, or other treats.
• Add 2 teaspoons of fresh lemon juice to the cream cheese mixture if you want a lemon flavored cheesecake.
• Use plant-based dairy ingredients if you have a dairy allergy or for a vegan version of these cheesecakes

How to Make Mini Easter Cheesecakes

This is a slightly shorter form of the complete directions found at the bottom of the post. Use the recipe card instructions for the best results.

Step 1 – Whip the Cream

In a large bowl use an electric mixer and mix the heavy whipping cream until stiff peaks form. 

Step 2 – Make the Cheesecake

In a separate bowl combine the cream cheese, sugar, sour cream and vanilla until smooth. 

Using your hand mixer to combine the heavy whipping cream into the cream cheese mixture until well combined.

Separate the batter into 4 bowls and add a different color dye to each.

Step 3 – Tint the Layers

Stir to blend the color evenly.

Step 4 – Prepare the Layered Cheesecakes

Place the different batters in individual ziploc bags and snip the ends.

Pipe one color into the silicone molds.

Step 5 – Fill molds to the top

Bang the mold on the counter slightly to level the batter.

Top with the next color and repeat until almost at the top of the mold.

Step 6 – Prepare Graham Cracker Crust

Melt your butter and add the graham cracker crumbs and 1 tablespoon of sugar. 

Spoon graham cracker mixture onto the top of each cheesecake. Press the crumbs into the batter gently but firmly.

Step 7 – Freeze and remove from molds

Freeze the cheesecakes for 2-4 hours.

Remove from molds, garnish and serve!

Time Saving Tips & Tricks

• Make sure the heavy cream is super cold for easier whipping.
• Save a little space at the top of the molds for the graham cracker crust when filling with the cheesecake colors.
• Make these the evening before to save time and kitchen space on holidays.
• Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 30 days. 
• I used this 8 cavity silicone cylinder dessert mold (3.89 ounce capacity).  You could also make these in a muffin tin but use cupcake liners.

How to Serve Mini Cheesecakes

I like to top these cheesecakes with a dollop of whipped cream, some rainbow sprinkles, and a little chocolate egg. 

Serve them plated individually or as part of a dessert board at an Easter brunch with some Egg-Shaped Rice Krispie Treats, Homemade Peeps, Easter Bunny Cookies and Bunny Cupcakes. 

How to Store Mini Cheesecake

Keep leftover cheesecakes in an airtight container in the refrigerator and eat within 3 days.

You can also keep these in the freezer for 30 days. Simply transfer the frozen cheesecakes to a dated freezer safe bag for storage.

More Easter Dessert Recipes

Be sure to try my Easter Fondant Cookies, Homemade Peanut Butter Eggs, Swiss Roll Carrot Cake and my 4 Ingredient Easter Cookies. These are all reader favorites.

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