Easter Egg Cheesecake Jars - Fun, Festive, No-Bake Individual Desserts Perfect for Easter!
Ingredients:
(Makes 6-8 cheesecake jars)
For the Cookie Crust:
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
For Topping & Decoration:
- 1/2 cup mini chocolate Easter eggs (Cadbury Mini Eggs or similar)
- Extra whipped cream
- Colored sprinkles (optional)
- Extra cookie crumbs (optional)
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Directions:
Step 1: Make the Crust
1. In a bowl, combine cookie crumbs with melted butter until combined.
2. Spoon 2-3 tablespoons into the bottom of each jar or cup and press down lightly.
Step 2: Make the Cheesecake Filling
1. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. In another bowl, whip the heavy cream to stiff peaks.
3. Fold the whipped cream gently into the cream cheese mixture until fluffy.
Step 3: Assemble the Jars
1. Spoon or pipe a layer of cheesecake filling over the crust in each jar.
2. Repeat with another layer of cookie crumbs and cheesecake filling if desired.
3. Top with whipped cream, mini chocolate Easter eggs, and sprinkles.
Step 4: Chill & Serve
1. Refrigerate the jars for at least 1-2 hours to chill and set.
2. Serve cold and enjoy!
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Tips:
- Use pastel-colored candy eggs for the best Easter look.
- For extra flavor, add a layer of lemon curd or berry compote between layers.
- These jars can be made a day ahead — perfect for Easter prep!
- Swap graham crackers for crushed Oreos or Biscoff cookies for a twist.