Description
Delight in these Mini Easter Cheesecakes, perfect for spring celebrations. Featuring a graham cracker crust, creamy cheesecake filling enhanced with instant cheesecake pudding mix, and topped with cream cheese frosting, Cadbury mini eggs, and festive Easter sprinkles, these no-bake cheesecakes are easy to prepare and irresistibly delicious.
Ingredients
Scale
Crust
- 1 sleeve Graham crackers, crushed
- 1/2 stick butter, melted
- 1 heaping tablespoon sugar
Cheesecake Filling
- 32 ounces cream cheese, softened (4 8-oz packages)
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 (3 oz) package instant cheesecake pudding mix
- 1/2 cup half & half plus 2 tablespoons
Topping
- 1 can cream cheese frosting
- 1 package Cadbury mini eggs
- Easter sprinkles
Instructions
- Prepare the crust: Crush the graham crackers in a blender until fine. In a bowl, combine the crushed graham crackers with melted butter and sugar. Mix until the mixture resembles wet sand. Press the mixture evenly into the bottom of six individual serving cups or a mini cheesecake pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice, and continue to blend until creamy and homogeneous. In a separate bowl, whisk together the instant cheesecake pudding mix and half & half (plus 2 tablespoons) until it thickens slightly. Fold this pudding mixture into the cream cheese mixture until fully incorporated and smooth.
- Assemble and chill: Spoon the cheesecake filling over the chilled crusts, smoothing the tops with a spatula. Refrigerate the mini cheesecakes for at least 2 hours or until firm and set.
- Add toppings: Once set, top each mini cheesecake with a generous dollop of cream cheese frosting. Decorate with Cadbury mini eggs and Easter sprinkles to create a festive Easter treat. Keep refrigerated until ready to serve.
Notes
- Use softened cream cheese for a smooth, lump-free filling.
- Chilling the crust before adding the filling helps it set better.
- These mini cheesecakes can be made a day ahead and stored in the refrigerator.
- For a lighter option, consider using reduced-fat cream cheese and frosting.
- Ensure the pudding mix is instant for the best texture.
