No Bake Easter Mini Cheesecakes
No Bake Easter Mini Cheesecakes are fun individual Easter desserts with stunning layers of pastel-colored cheesecake and a buttery Graham cracker crust. Decorate your mini no-bake Easter cheesecakes with whipped cream and Easter candies.
What pops into your mind when you think about Easter recipes? I'm sure that carrot cake and fun Easter-inspired treats, like these cute Rice Krispie Easter Nests and Peanut Butter Eggs are typical Easter desserts that you're familiar with. But, have you ever considered an Easter cheesecake?
These gorgeous no-bake Easter mini cheesecakes will easily take center stage to any other sweet treats and desserts on offer this holiday! Even better? They're so easy to make and require no baking.
WHY THESE NO BAKE EASTER MINI CHEESECAKES
- No baking required – just layer the pastel-colored cheesecake fillings, top with the buttery crust, and freeze!
- The whipped cream folded into the cheesecake mixture makes these mini cheesecakes incredibly light with velvety texture.
- The stunning pastel colors of the cheesecake layers makes this the perfect Spring and Easter dessert.
- They're loved by kids and adults alike – I mean, who doesn't love cheesecake?
- The miniature size of these cheesecakes provides the ideal individual serving. It's more exciting getting your own Easter dessert instead of a slice of cheesecake.
Just like my Mini Pumpkin Cheesecakes, these no bake mini Easter cheesecakes are all about simplicity. The recipe only requires 1 batch of cheesecake tinted with 4 different colors, easily assembled in silicone molds to be chilled.
INGREDIENT NOTES
- Whipping cream – Adds a light, airy, and creamy texture to the cheesecake filling.
- Cream cheese – Soften at room temperature. Full fat cream cheese makes for the creamiest no bake mini cheesecakes, however you can also use a lower fat option.
- Granulated sugar – Used in both the cheesecake base and filling.
- Sour cream – Adds a lovely tangy flavor as well as moisture so that the cheesecakes don't crack.
- Vanilla extract – For depth of flavor. Add 2 teaspoons of freshly squeezed lemon juice if you want lemon flavored cheesecakes.
- Food coloring – I've used pink, purple, yellow, and teal food coloring to make the beautiful alternating layers of color in these mini Easter cheesecakes. Feel free to use any other colors of your preference.
- Topping – Decorate these holiday cheesecakes with whipped cream, sprinkles, and candy. This is completely optional, but I do recommend it for visual appeal. Adding a little chocolate egg to each mini cheesecake is super cute!
- Crust – A combination of Graham cracker crumbs, granulated sugar, and butter.
WHAT IS “NO-BAKE” CHEESECAKE?
No-bake cheesecakes are ultra soft and fluffy with a texture similar to that of mousse instead of the more traditionally dense and heavy baked cheesecake.
No-bake cheesecakes use a combination of cream cheese, sour cream, and whipped cream folded into the cheesecake mixture to provide volume, structure, and a light texture. You won't find any eggs in no-bake cheesecake recipes, and while some recipes call for gelatin when making no-bake cheesecake, I haven't found it to be needed for these no bake Easter mini cheesecakes.
If you're someone who isn't sold on traditional baked cheesecake, no-bake cheesecake is a great alternative and something that everyone loves.
THE BEST MINI CHEESECAKE MOLDS
Silicone Molds
This recipe uses silicone cylinder dessert molds which have a 3.89 ounce capacity. You can find them online and in specialty baking stores. These molds create smooth edges around the cheesecakes and are flexible enough to turn the frozen cheesecakes out when ready to decorate and serve.
Another option is to use jumbo silicone muffin pans, a very similar concept to the silicone cylinder dessert molds.
Other Alternatives
If you don't have any of these options, you can use a traditional jumbo muffin pan, a traditional regular muffin pan, or a traditional mini cheesecake pan.
When using these alternatives, it's common for the cheesecake to stick to the sides of the pan. To help prevent this so that it's easier to remove the frozen mini cheesecakes, I recommend that you line the sides of the pan with cupcake liners, strips of acetate sheets, or parchment or waxed paper strips.
MAKE-AHEAD INSTRUCTIONS
Refrigeration Instructions
You can make the creamy cheesecake filling 1-2 days ahead of time and then assemble the layers of cheesecake into the folds to freeze before decorating and serving.
Freezer Instructions
These mini cheesecakes can be assembled in the silicone molds and stored in the freezer until you are ready to thaw them and decorate them. Wrap the cheesecakes in the molds with plastic wrap. Make sure to thaw the frozen cheesecakes overnight in the fridge to ensure that they are properly thawed before decorating and serving.
STORAGE INSTRUCTIONS
- Refrigeration: Keep leftover mini Easter cheesecakes in an airtight container in the fridge for up to 3 days.
- Freezer: You can also store these mini cheesecakes in the freezer for up to 1 month. I recommend removing any decorative candies from the top of the cheesecakes before doing so.
MORE EASTER TREATS
No Bake Easter Mini Cheesecakes
Ingredients
Cheesecake
- 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)
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.
- 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 from molds, garnish and serve!
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 30 days.
- You can make this in a regular 8 inch springform pan if you like.
- You can use any colors you like.
- Add 2 teaspoons of lemon juice if you want a lemon flavored cheesecake.
- I like to top these with a dollop of whipped cream, sprinkles and a little chocolate egg.
FREQUENTLY ASKED QUESTIONS
Absolutely! This recipe is suitable to make in a regular 8-inch springform pan, if that's something you prefer over individual mini cheesecakes. Follow the recipe directions and assemble in the springform pan instead of the individual silicone molds.
Cavity silicone cylinder dessert molds that have a 3.89 ounce capacity work best for these mini cheesecakes. I found them on Amazon.
It works out easier to add the crust once the different colored layers of cheesecake filling have been piped into the molds. Simply sprinkle the crust mixture on top of the last layer of cheesecake filling and press gently to secure it before freezing the mini cheesecakes.
Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
Be sure to check out my FREE Meal Planner and Kitchen Organizer!
