Description
Indulge in the delightful Mini Easter Cheesecake Jars, a no-bake spring dessert that combines creamy cheesecake filling with a crunchy crust, all beautifully presented in individual jars.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 5 tablespoons unsalted butter (melted)
- 12 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup cold heavy whipping cream
- A few drops of gel food coloring (pastel shades)
- Lemon zest or almond extract to taste
- Mini chocolate eggs or jelly beans
- Pastel sprinkles
- Shredded coconut (optional, dyed green for “grass”)
Instructions
- In a bowl, stir together graham cracker crumbs, sugar, salt, and melted butter until the mixture looks like wet sand.
- Spoon 2–3 tablespoons of the crumb mixture into each jar and press down firmly with the back of a spoon. Set aside.
- In a cold bowl, whip heavy cream to medium-stiff peaks; chill while preparing the cheesecake base.
- In another bowl, mix softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and fluffy (about 1–2 minutes).
- Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
- Optionally, divide the filling into portions and tint with pastel gel colors for a spring look.
- Pipe or spoon the cheesecake filling over each crust layer in the jars, leaving some room for toppings.
- Cover and refrigerate for at least 2 hours or up to 24 hours to set.
- Just before serving, add coconut “grass,” sprinkles, and nestle mini eggs into each jar.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 13g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg