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These Mini Easter Cheesecakes are perfect for Spring!

These Easter No Bake Mini Cheesecakes are a showstopper! Layers of pastel colored no bake cheesecake make up these gorgeous mini cheesecakes perfect for Spring! I love that these are no bake and come together quickly but look impressive!

There is nothing better in the Spring than an easy No Bake Dessert that I can just whip together and that everyone will love and these layered no bake cheesecakes are perfect.

My favorite part is that this comes together so quick and is always impressive.  This is going to be your go to dessert all Spring long!  No need to turn on the oven and heat up the kitchen with this delicious dessert.

This is a great dessert in the spring because it is cool, creamy and refreshing. I like that I can make it the night before and have a stunning dessert for Easter.  This is always a huge hit on a sunny spring day.

I always want to bring the best dessert to every gathering and this one has always impressed.  It just looks so gorgeous with it’s pretty pastel layers.

These no bake cheesecakes are so pretty with their bright colors. The whole thing has a refreshing creamy texture and the colors of the rainbow.  This is such an easy dessert and the no bake and mini size make them easier than traditional cheesecakes.

I like topping this with whipped cream and sprinkles.

I promise your whole family will love these Easter No Bake Mini Cheesecakes. 

You will want to make this easter cheesecake recipe again and again! We do!  It is one of my favorite Easter desserts.

You will love this recipe because it is

• Easy and fast.
• Family-friendly.
• No Bake.
• Full of flavor.
• Perfect for Spring.
• Great for Easter.
• Refreshing dessert.

Gather your ingredients.

Whip up the batter.

Color your cheesecake filling.

Layer the pastel cheesecake filling in the molds.

Make the crust and and the top.

Freeze and serve.

Can I make these Mini Easter Cheesecakes ahead of time?

These cheesecakes freeze beautifully. Just wrap them in plastic wrap and freeze for up to 3 months.  

Can I use other cookies for the crust?

Yes!  You can use crushed-up vanilla wafers or even vanilla oreos, just keep the same amount as the graham crackers. 

Ingredients for this No Bake Dessert

• Graham cracker crumbs- You can also use vanilla wafer crumbs or even vanilla oreo crumbs.
• Butter- You can use salted or unsalted butter, whichever you prefer.
• Cream cheese- You want to make sure your cream cheese is softened to
  room temperature.
• Heavy whipping cream- The heavy cream gives these mini cheesecakes a light and fluffy texture.
• Granulated sugar-  You will need this for the crust as well as the cheesecake itself.
• Sour cream- This gives the cheesecake a little tang.
• Vanilla extract-  You can also use fresh lemon juice for flavor.
• Pink, purple, yellow, teal food coloring-  You can really use any combination of pastel colors you like.
• Whipped cream, sprinkles, easter candy for topping-  These are optional but make these so cute. 

How to make these No Bake Mini Cheesecakes 

1. FULL RECIPE BELOW
2. In a large bowl using an electric mixer mix the heavy whipping cream until stiff peaks form. 
3. In another bowl combine the softened cream cheese, granulated sugar, sour cream and vanilla until smooth. 
4. Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
5. Separate the cheesecake mixture into 4 bowls and dye each one a different color.
6. Place the different cheesecake batter in individual ziploc bags and snip off the ends.
7. Pipe one color into 6 of the silicone molds.
8. Bang the mold on the counter to level the batter.
9. Repeat with the colors until almost at the top of the mold.
10. In a microwave safe bowl melt your butter.
11. To the melted butter add the graham cracker crumbs and 1 tablespoon of sugar. 
12. Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
13. Place the mold onto a tray and place in the freezer for 2-4 hours.
14. Remove from molds, garnish and serve!
15. Store leftovers in an airtight container in the freezer for up to 2 months.

If you love easy Easter desserts like these No Bake Mini Cheesecakes, here are a few more festive treats to try next. These colorful, fun recipes are perfect for Easter dessert tables, spring parties, and making the holiday feel extra special for your family.

• Easter Cookie Dough Truffles – Sweet, creamy cookie dough bites coated in chocolate and packed with pastel candy for an easy no-bake treat.

• Easter Coconut Cups – Chocolate cups filled with a creamy coconut center and topped with festive sprinkles make an adorable homemade candy.

• Easter Marshmallow Eggs – Fluffy marshmallow filling coated in chocolate creates a classic Easter candy perfect for baskets or dessert trays.

• Easter Egg Bark – Melted chocolate topped with colorful Easter candies makes a quick, fun, and kid-friendly holiday treat.

• Easter Cookie Cake – A soft, chewy cookie cake decorated with pastel candies and frosting for a simple but festive centerpiece dessert.

• Easter Bunny Cake – A cute and classic Easter cake decorated like a bunny that makes the perfect showstopping holiday dessert.

Continue to Content

Easter No Bake Mini Cheesecakes

Yield: 6

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

These Easter No Bake Mini Cheesecakes are a showstopper! Layers of pastel colored no bake cheesecake make up these gorgeous mini cheesecakes perfect for Spring! I love that these are no bake and come together quickly but look impressive!

Print

Ingredients

• 1 ¼ cups heavy whipping cream
• 24 ounces cream cheese, softened to room temperature
• ½ cup granulated sugar
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• Pink, purple, yellow, teal food coloring
• Whipped cream, sprinkles, candy for topping (optional)
• Crust
• 1/2 cup graham cracker crumbs
• 1 tablespoon sugar
• 2 tablespoons butter

Instructions

1. In a large bowl using an electric mixer mix the heavy whipping cream until stiff peaks form. 

1. In another bowl combine the cream cheese, granulated sugar, sour cream and vanilla until smooth. 
2. Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
3. Separate the batter into 4 bowls and dye each one a different color.
4. Place the different batter in individual ziploc bags and snip off the ends.
5. Pipe one color into 6 of the silicone molds.
6. Bang the mold on the counter to level the batter.
7. Repeat with the colors until almost at the top of the mold.
8. In a microwave safe bowl melt your butter.
9. To the butter add the graham cracker crumbs and 1 tablespoon of sugar. 
10. Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
11. Place the mold onto a tray and place in the freezer for 2-4 hours.
12. Remove from molds, garnish and serve!

Notes

• Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 30 days. 
• You can make this in a regular 8 inch springform pan if you like. 
• You can use any colors you like.
• Add 2 teaspoons of lemon juice if you want a lemon flavored cheesecake.
• I like to top these with a dollop of whipped cream, sprinkles and a little chocolate egg.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 733Total Fat: 64gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 187mgSodium: 436mgCarbohydrates: 34gFiber: 0gSugar: 28gProtein: 9g