Mini Easter Cheesecake Jars (Print Version)

Creamy cheesecake jars with graham crust, light lemon flavor, and pastel toppings for a festive, no-bake spring treat.

# Ingredients:

Crust

01 - 1 1/2 cups graham cracker crumbs (or digestive biscuits)
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

Cheesecake Filling

05 - 12 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon lemon juice
09 - 1 cup cold heavy whipping cream

Color and Flavor (optional)

10 - A few drops pastel gel food coloring
11 - Lemon zest or almond extract, to taste

Toppings (optional)

12 - Mini chocolate eggs or jelly beans
13 - Pastel sprinkles
14 - Shredded coconut, dyed green for 'grass'

# Instructions:

01 - Combine graham cracker crumbs, sugar, salt, and melted butter; mix until texture resembles wet sand.
02 - Spoon 2–3 tablespoons of the crust mixture into each jar and firmly press down with the back of a spoon. Set aside.
03 - In a chilled bowl, whip the heavy cream to medium-stiff peaks and keep refrigerated until needed.
04 - Beat softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and fluffy, about 1–2 minutes.
05 - Gently fold the whipped cream into the cream cheese mixture in two additions until uniformly combined without streaks.
06 - Divide filling as desired and tint with pastel gel colors; incorporate lemon zest or almond extract to taste for added flavor.
07 - Pipe or spoon the cheesecake filling over the crust layers in jars, leaving space for toppings.
08 - Cover and refrigerate the jars for a minimum of 2 hours, up to 24 hours, to allow the filling to firm.
09 - Top with green-dyed shredded coconut, pastel sprinkles, and mini chocolate eggs or jelly beans just prior to serving.
10 - Serve cold with small spoons to enjoy the contrast of creamy filling and crunchy crust.

# Notes:

01 - Chilling the heavy cream before whipping ensures better volume and stability.

Back