Description
Delightful no-bake mini cheesecakes perfect for Easter gatherings, featuring a creamy filling and a buttery graham cracker crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- Pastel food coloring
- Fresh berries or chocolate for garnish (optional)
Instructions
- Beat the cream cheese with sugar and vanilla until smooth.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Prepare the crust by mixing graham cracker crumbs with melted butter.
- Press the crust mixture into mini cheesecake cups or muffin tin.
- Color the cream cheese mixture with pastel food coloring.
- Layer and swirl the colored mixtures into the cups.
- Chill in the refrigerator for at least two hours.
- Garnish with fresh berries or a drizzle of chocolate before serving.
Notes
For a lighter option, substitute heavy cream with coconut cream. Make-ahead: Prepare a day in advance for best flavor.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 16g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg