Description
Creamy no bake mini cheesecakes with a buttery graham cracker crust and festive Easter toppings like berries and candy eggs.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1/2 cup fresh strawberries, sliced
- 1/2 cup blueberries
- 1/3 cup pastel candy eggs
Instructions
- Line a muffin pan with cupcake liners.
- Mix graham cracker crumbs and melted butter.
- Press the crumb mixture into each liner to form the crust.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping.
- Spoon filling over the crust and smooth the tops.
- Refrigerate for at least 3 hours until firm.
- Top with strawberries, blueberries, and pastel candy eggs before serving.
Notes
- Use softened cream cheese for a smooth filling.
- Chill the crust before adding filling.
- Decorate just before serving for best presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg