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No-Bake Easter Cheesecake Cups

Delightfully creamy and elegant, these no-bake mini cheesecake cups feature a sandy graham crust, light cream cheese filling, and pastel decorations, perfect for spring celebrations.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter, melted
Filling
  • 16 ounces cream cheese, softened Make sure it's fully softened for smooth mixing.
  • 0.75 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice Freshly squeezed is best.
  • 1 cup heavy whipping cream, cold Chill for best results.
Toppings
  • 1 cup whipped topping For garnish.
  • 0.5 cups pastel candy-coated chocolate eggs
  • 2 tablespoons Easter sprinkles

Method
 

Prepare Crust
  1. In a medium bowl, combine graham cracker crumbs and granulated sugar.
  2. Stir in melted butter until the mixture resembles wet sand.
  3. Spoon about 2 tablespoons of the crust mixture into the bottom of each serving cup or small jar.
  4. Press down gently with the back of a spoon to form an even layer.
  5. Place cups in the refrigerator while preparing the filling.
Make Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2–3 minutes.
  2. Add powdered sugar, vanilla extract, and lemon juice. Beat until fully combined and smooth, scraping down the sides as needed.
  3. In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture in two additions, mixing just until no streaks remain.
Assemble Cups
  1. Spoon or pipe the cheesecake filling evenly over the chilled crust layer in each cup.
  2. Smooth the tops with a spoon or spatula.
  3. Cover and refrigerate for at least 2 hours, or until fully set and firm.
  4. Before serving, top each cup with a swirl of whipped topping, a few pastel chocolate eggs, and a sprinkle of Easter decorations.

Notes

Keep covered and refrigerated for up to 3 days. For crispier crust, store the crumbs separately and assemble within 24 hours. For longer storage, freeze the cups (without the candy decorations) for up to one month.