These darling, mouthwatering cheesecakes comprise a crunchy graham-cracker crust, no-bake filling, and homemade whipped cream topping. Colorful chocolate Easter eggs and green flaked coconut are cute and delicious garnishes.
Easter Cheesecakes
Serves: 12
Ingredients
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt, divided
- 3 tablespoons unsalted butter, melted
- ⅓ cup cold heavy whipping cream
- 12 ounces cream cheese, room temperature
- 1 cup confectioners’ sugar
- 2 tablespoons sour cream, room temperature
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla extract
- Sweetened Whipped Cream (recipe follows)
- Garnish: chocolate Easter eggs* and green-tinted sweetened flaked coconut**
Instructions
- Preheat oven to 350°. Lightly spray a 12-well mini cheesecake pan with removable bottoms with cooking spray.
- In a small bowl, stir together graham cracker crumbs, granulated sugar, ⅛ teaspoon salt, and butter. Divide crumb mixture evenly among wells of prepared pan, approximately 4 teaspoons per well, pressing firmly to create a level base.
- Bake until crusts are firmly set, approximately 10 minutes. Let cool completely to room temperature on a wire rack. Freeze until ready to assemble cheesecakes.
- In a medium mixing bowl, beat whipping cream with a mixer at medium-high speed until stiff peaks form. Transfer to another medium bowl, cover with plastic wrap, and refrigerate.
- In the original mixing bowl, beat together cream cheese and confectioners’ sugar with a mixer at medium speed until smooth and well combined, approximately 1 minute, stopping to scrape down sides of bowl as needed. Beat in sour cream, lemon juice, vanilla extract, and remaining ⅛ teaspoon salt. Using a rubber spatula, gently fold whipped cream into cream cheese mixture. Divide cream cheese mixture among prepared crusts. Using a small offset spatula, spread cream cheese mixture evenly over crusts in each well. On a kitchen towel-lined countertop, gently tap pan to eliminate air bubbles. Cover pans with plastic wrap, ensuring plastic wrap does not touch surface of cheesecakes. Refrigerate until set, 6 hours or up to overnight.
- Just before serving, carefully remove cheesecakes from pan.
- Place Sweetened Whipped Cream in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a rosette of Sweetened Whipped Cream onto each cheesecake.
- Garnish with candy Easter eggs and tinted coconut, if desired. Serve immediately.
- *We used Cadbury Mini Eggs Milk Chocolate Easter Candy.
- **To tint coconut, stir together ¼ cup sweetened flaked coconut and desired amount of green food coloring in a medium bowl.
Sweetened Whipped Cream
Serves: approximately 1 cup
It only takes three ingredients to produce this dreamy topping for our Easter Cheesecakes.
Ingredients
- ½ cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a medium bowl, beat together cream, sugar, and vanilla extract with a mixer at high speed until thickened. Transfer to an airtight container, refrigerate, and use within a day.
