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 powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
For the Swirl & Topping:
Pink, purple, and yellow gel food coloring
Mini candy eggs (like Cadbury)
Sprinkles
Directions:
Line a muffin tin with cupcake liners or use silicone molds.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 1/2 tablespoons into the bottom of each liner to form a crust. Chill while preparing filling.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into cream cheese mixture.
Divide a small portion of the batter into 3 bowls. Tint each with a few drops of food coloring.
Spoon plain filling onto each crust, then drop small dots of colored batter on top. Swirl gently with a toothpick or skewer.
Chill for at least 4 hours or until firm.
Before serving, top with a candy egg and colorful sprinkles.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 275 kcal | Servings: 12 mini cheesecakes
Tips:
Use gel food coloring for vibrant pastel swirls without thinning the batter.
Silicone cupcake molds make removal extra easy and mess-free.
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