🧁 Mini Easter Cheesecakes 🧁
What You’ll Need
🥄 For the Crust:
• 1½ cups graham crackers, crushed
• 4 tbsp butter, melted
• 2 tbsp sugar
🧀 For the Cheesecake Filling:
• 16 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 package (3.4 oz) instant cheesecake pudding mix
• ½ cup whole milk (or light cream)
• Pastel food coloring (pink, blue, yellow, purple)
🍬 For the Toppings:
• Cream cheese frosting (store-bought or homemade)
• Cadbury Mini Eggs
• Easter sprinkles
Let’s Make Them!
🔥 Make the Crust
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a bowl, mix graham crackers, melted butter, and sugar until combined.
Divide evenly among the cupcake liners and press down firmly.
Bake for 5 minutes, then let cool.
🧀 Whip Up the Cheesecake Filling
In a large bowl, beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
Add instant cheesecake pudding mix and milk, then beat until thick and creamy.
Color the Batter
Divide the cheesecake filling into small bowls.
Add a few drops of pastel food coloring to each bowl and mix well.
🎨 Layer the Cheesecake
Spoon a small amount of one color onto the crusts.
Repeat with other colors, gently spreading each layer before adding the next.
Continue layering until you have a beautiful pastel effect.
❄️ Chill Until Set
Refrigerate for 3-4 hours, or until firm.
🎉 Decorate & Serve!
Top each cheesecake with cream cheese frosting.
Add Cadbury Mini Eggs and a sprinkle of Easter sprinkles for a festive touch!
Quick Facts
📌 Prep Time: 20 minutes
⏳ Chill Time: 3-4 hours
⏲️ Total Time: 3 hours 20 minutes
🍽 Servings: 12 mini cheesecakes
🔥 Calories per Cheesecake: ~250-300 Kcal
These adorable pastel cheesecakes will be the highlight of your Easter celebration! 🌸💜