Description
Indulge in these colorful and delightful Easter No Bake Mini Cheesecakes! Made with a creamy cheesecake filling in vibrant spring colors, topped with a buttery graham cracker crust, and optional whipped cream and candy toppings.
Ingredients
Units
Scale
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- 1 1/4 cups heavy whipping cream
- 24 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Pink, purple, yellow, teal food coloring
- Whipped cream, sprinkles, candy for topping (optional)
Crust:
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- 1/2 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter
Instructions
- Mix Heavy Whipping Cream: Whip heavy cream in a bowl until stiff peaks form.
- Prepare Cheesecake Filling: Combine cream cheese, sugar, sour cream, and vanilla until smooth.
- Combine Cream Cheese Mixture: Mix in the whipped cream until well combined.
- Color and Pipe Batter: Dye the batter, pipe into molds with alternating colors.
- Prepare Crust: Mix butter, graham cracker crumbs, and sugar; press onto cheesecake batter.
- Freeze and Serve: Freeze for 2-4 hours, garnish, and enjoy!
Notes
- You can customize the colors for different occasions or themes.
- Feel free to add your favorite toppings for extra flavor and decoration.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg