Mini Easter cheesecakes is an easy dessert for Easter that’s fun to make and even funner to eat! Easy, no-bake, make-ahead, no-fail recipe that’s fit for a crowd.
If you're using a mini cheesecake pan, lightly spray the bottom of each cavity with cooking spray. If you're using a muffin pan, line each cavity with a cupcake liner. Set aside.
To make the crust, in a large bowl, combine 1 cup graham cracker crumbs, 2 tbsp granulated sugar, ¼ cup melted butter and a pinch salt. Stir until the mixture resembles wet sand.
Scoop about 2 heaping tablespoons of crust into each cavity of your mini cheesecake pan or muffin pan and press firmly to the bottom. Set aside while you make your cheesecake filling.
In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese, ¼ cup sugar, ½ cup sour cream and ½ tsp vanilla extract until smooth and incorporated.
Fold your whipped cream until incorporated.
Next fold your crushed M&M chocolate until combined and evenly distributed.
Transfer your cream cheese mixture to your pan and smoothen the tops.
Chill the cheesecakes overnight. Un-mold the cheesecakes from the pan and to serve, top with more whipped cream and chocolate.
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Notes
The yield may vary according to the kind of pan you use.
See the post for the complete step-by-step photos and tips for making perfect no-bake cheesecakes every time.