Description

These no bake mini cheesecakes feature a graham cracker crust, creamy filling, and festive Cadbury Mini Eggs for a bite-sized spring dessert. Perfect for Easter brunch or any spring gathering.

Ingredients

Scale

1 1/2 cups graham cracker crumbs

6 tablespoons melted unsalted butter

2 tablespoons granulated sugar

16 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 teaspoon lemon zest (optional)

1 cup whipped cream for topping

1 to 1 1/2 cups Cadbury Mini Eggs

melted chocolate or sprinkles (optional)

Instructions

1. Combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand.

2. Press crust mixture into 12 muffin cups lined with paper or silicone molds; refrigerate 10–15 minutes.

3. Beat cream cheese until smooth, then add powdered sugar and vanilla and mix until fluffy.

4. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture (add lemon zest if using).

5. Spoon or pipe filling into chilled crusts and smooth tops; tap tray to release air bubbles.

6. Cover and refrigerate cheesecakes for at least 3–4 hours or overnight.

7. Before serving, pipe whipped cream atop each cheesecake and top with Cadbury Mini Eggs.

8. Optional: drizzle with melted chocolate or sprinkle with decorations.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no bake
Cuisine: american

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 12
Sodium: 150
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 20
Fiber: 0
Protein: 4
Cholesterol: 50

Keywords: easter desserts, mini cheesecakes, no bake cheesecake, cadbury mini eggs, spring treats, bite-sized dessert, cheesecake recipe