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Easter No-Bake Mini Swirl Cheesecakes

DeShawn Mitchell
These Easter No-bake Mini Swirl Cheesecakes are colorful, creamy, and perfect for spring gatherings. Plus, they require no baking, making them a breeze to whip up.
Print Recipe
Prep Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 300 kcal

Ingredients
  

Crust

  • 1.5 cups cookie crumbs (shortbread or graham crackers)
  • 2 tablespoons granulated sugar
  • 4-6 tablespoons melted unsalted butter Adjust depending on cookie type

Filling

  • 16 ounces full-fat cream cheese Softened
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 0.25 cup sour cream

Swirl Colors

  • pink gel food coloring A few drops
  • purple gel food coloring A few drops
  • yellow gel food coloring A few drops

Instructions
 

Preparing the Crust

  • Crush cookies into crumbs and mix with melted butter and sugar until evenly moistened.
  • Press mixture into the bottom of a muffin tin lined with liners. Chill in the fridge.

Mixing the Cheesecake Filling

  • Beat cream cheese and sugar until smooth. Add vanilla extract, lemon juice, and sour cream.
  • Whip heavy cream to stiff peaks and fold into the cream cheese mixture.

Layering the Colors

  • Divide filling into bowls and add a few drops of food coloring to each. Mix until desired shades are reached.
  • Layer colored fillings into crusts, swirling with a toothpick for a marbled effect. Tap tin to release air bubbles.
  • Chill in the fridge for at least 4 hours or overnight to set.

Notes

  • 1- Use cold ingredients for the crust to ensure a firm base.
  • 2- Adjust food coloring to preference, adding more if needed.
  • 3- Serve chilled with optional whipped cream or sprinkles.
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