Description
Delightfully creamy no-bake mini cheesecakes with vibrant pastel colors, perfect for Easter gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 cup whipped cream
- 1 tsp vanilla extract
- Food coloring (pastel colors)
- Graham cracker crumbs (for crust)
- Mini cupcake liners
Instructions
- Combine Cream Cheese and Sugar: In a large mixing bowl, blend the softened cream cheese with sugar until silky-smooth.
- Fold in Whipped Cream: Gently add whipped cream and vanilla extract, incorporating without losing airiness.
- Color the Cheesecake Mixture: Divide into separate bowls and mix in pastel food coloring.
- Layer in Mini Cupcake Liners: Place mini cupcake liners in a muffin tin and layer cheesecake mixtures in stripes.
- Freeze Until Set: Freeze for at least 2 hours until cheesecakes are set.
- Serve and Enjoy: Remove from liners and serve chilled.
Notes
Make-ahead tips: Prepare one day in advance for optimal flavor, and consider serving with fresh berries or chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Easter dessert, no-bake cheesecake, mini cheesecakes, festive treats