Description
Easter No-Bake Mini Cheesecakes are a creamy, delightful dessert topped with vibrant fruits, perfect for spring celebrations. Easy to make and irresistibly delicious!
Ingredients
- Cream Cheese (8 oz)
- Sour Cream (1/2 cup)
- Granulated Sugar (1/3 cup)
- Vanilla Extract (1 tsp)
- Unsalted Butter (4 tbsp)
- Graham Cracker Crumbs (1 cup)
- Whipped Cream (1 cup)
- Fresh Fruits or Chocolate for Topping
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press into muffin tins lined with paper cups.
- Beat cream cheese until smooth, then gradually mix in sour cream, sugar, and vanilla extract until silky.
- Gently fold in whipped cream until combined, being careful not to overmix.
- Spoon the mixture into prepared crusts and smooth the tops. Chill for at least four hours or overnight.
- Once chilled, add desired toppings like fresh berries or chocolate drizzle before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - Swap graham crackers for chocolate cookies for a different flavor. - Store in an airtight container in the fridge for up to five days. - For a lighter version, substitute cream cheese with mascarpone or Greek yogurt.