Description
Easter No-Bake Mini Cheesecakes are a creamy, delightful treat perfect for any spring celebration. These bite-sized desserts are easy to make and customizable, ensuring a festive touch for your gatherings.
Ingredients
Scale
- 1 cup finely crushed graham crackers
- 4 tablespoons unsalted butter, melted
- 12 oz cream cheese, softened
- 1 cup sour cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- Fresh fruit or chocolate drizzle (optional)
Instructions
- In a medium bowl, combine crushed graham crackers with melted butter until well-mixed. Press mixture into the bottom of lined muffin tins.
- In another bowl, beat softened cream cheese until smooth. Gradually add sour cream, powdered sugar, and vanilla extract until fully blended.
- Gently fold in whipped topping until light and fluffy.
- Spoon cheesecake filling over each crust and smooth the tops.
- Chill in the refrigerator for at least 3 hours or overnight until set.
- Before serving, top with fresh fruit or chocolate drizzle as desired.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg