Easter Egg Cheesecake Jars - creamy, pastel, and perfect for springtime parties!
Ingredients:
For the crust:
1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
For the cheesecake layers:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped to stiff peaks
Pink gel food coloring or freeze-dried strawberry powder (optional)
For the topping:
Whipped cream
Pastel candy eggs (chocolate-coated or speckled)
Rainbow or pastel sprinkles
Instructions:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand.
Spoon the crust mixture into the bottom of each mini jar and press it down gently with the back of a spoon to form a base.
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat again until fully combined and fluffy.
Gently fold the whipped cream into the cream cheese mixture in two batches until fully blended.
Divide the cheesecake filling into two bowls. Tint one bowl with pink food coloring or mix in freeze-dried strawberry powder for a fruity twist.
Spoon or pipe the pink layer over the crust, then gently spoon or pipe the white cheesecake layer over the pink layer in each jar.
Top each jar with a swirl of whipped cream.
Decoration Tips:
Place 2–3 candy eggs on each swirl of whipped cream to create a mini nest-like effect. Use pastel speckled chocolate eggs for a festive Easter look.
Sprinkle the tops with rainbow or pastel sprinkles for added texture and cheerful color.
To achieve a clean, layered look, use a piping bag or spoon carefully around the edges when adding each layer.
If preparing ahead of time, store jars in the refrigerator uncovered until set, then add whipped cream and decorations just before serving.
Display the jars on a white or pastel tray and scatter extra candy eggs around the base for an elegant party-ready dessert board.
Happy Baking