Mini Easter Cheesecakes
These easy Mini Easter Cheesecakes are a fun and festive Easter dessert. Best part is that, these no bake Easter treats are easy to make and so tasty! Great for Easter brunches and dinners and they look so pretty on your dessert table.
Servings: 6
Calories: 691kcal
Equipment
- large mixing bowl
- electric mixer or stand mixer
Ingredients
- 1 ¼ cups heavy whipping cream
- 24 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- Pink purple, yellow, teal food coloring
- Whipped cream sprinkles, candy for topping (optional)
- For the Crust
- 1/2 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter
Instructions
- In a large bowl using an electric mixer mix the heavy whipping cream until stiff peaks form.
- In another bowl combine the cream cheese, granulated sugar, sour cream and vanilla until smooth.
- Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
- Separate the batter into 4 bowls and dye each one a different color. Stir to blend the color evenly into the mixture.
- Place the different batter in individual ziploc bags and snip off the ends.
- Pipe one color into 6 of the silicone molds.
- Bang the mold on the counter to level the batter.
- Repeat with the colors until almost at the top of the mold.
- In a microwave safe bowl melt your butter.
- To the butter add the graham cracker crumbs and 1 tablespoon of sugar.
- Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
- Place the mold onto a tray and place in the freezer for 2-4 hours.
- Remove the cheesecakes from their molds, garnish and serve!
- I like to top these with a dollop of whipped cream, sprinkles and a little chocolate egg.
Video
Notes
- 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.
Nutrition
Calories: 691kcal | Carbohydrates: 32g | Protein: 9g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 177mg | Sodium: 424mg | Potassium: 229mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 2320IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 0.5mg