Easter No-Bake Mini Swirl Cheesecakes ✨🐰
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 tbsp lemon juice
1/4 cup sour cream
For the Swirl Effect:
2–3 drops pink gel food coloring
2–3 drops purple gel food coloring
2–3 drops yellow gel food coloring
For Decoration:
Mini speckled chocolate eggs
Sprinkles
Directions:
Line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1–2 tablespoons of the mixture firmly into the bottom of each liner to form the crust. Chill while making the filling.
In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, lemon juice, and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold gently into the cream cheese mixture.
Divide the batter evenly into three small bowls. Tint each with one of the gel food colors (pink, purple, yellow).
Spoon small dollops of each color into the prepared crusts, alternating shades. Swirl lightly with a toothpick or skewer for a marbled effect.
Refrigerate for at least 4 hours, or until set.
Before serving, decorate each mini cheesecake with mini speckled chocolate eggs and sprinkles.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 290 kcal | Servings: 12 mini cheesecakes
Tips:
Use gel food coloring for vibrant hues without watering down the batter.
Chill overnight for a firmer set and easier swirl detail.
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