Easter No-Bake Mini Swirl Cheesecakes - creamy, colorful, and perfect for spring!
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon 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
Instructions:
Line a muffin tin with cupcake liners.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press a tablespoon of the mixture into the bottom of each liner, pressing firmly. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in vanilla extract, lemon juice, and sour cream.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Divide the filling into three separate bowls. Add pink, purple, and yellow food coloring to each, stirring until evenly mixed.
Drop small spoonfuls of each color into the prepared crusts, then use a toothpick or skewer to swirl the colors together gently.
Refrigerate for at least 4 hours, or until set.
Decoration Tips:
Place a mini speckled chocolate egg on top of each cheesecake before serving.
Add a light dusting of edible glitter for an extra festive touch.
Arrange the cheesecakes on a pastel-colored cake stand for a beautiful presentation.
Serve with fresh whipped cream and a drizzle of white chocolate.
Happy Baking