Mini Easter Cheesecakes

One of my specialties for the holiday is making a cheesecake. I have been wanting to make mini cheesecakes for quite a while. I figured Easter would be the perfect time to try them out. They turned out so well. These cheesecakes are easy to make within a few hours (only because you have to chill certain ingredients!) to be ready for your Easter feast!

Graham Cracker Crust

Ingredients

  • 10 graham crackers
  • ⅓ c. sugar
  • 5 tbsp. butter / margarine

 

Cheesecake Filling

Ingredients

  • 1 pkg. cream cheese
  • ½ c. sugar
  • 1 tub 8 oz. cool whip
  • 1 box food coloring

Optional: Sprinkles

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Mini Easter Cheesecakes: Makes 8

One | Create mini crusts Crush the graham crackers until they are finely crushed. There will be some pieces that are a little bigger, but they will work just fine. Combine the crushed graham cracker and sugar until well blended. Melt 5 tbsp. butter. Combine the butter and cracker / sugar mixture until well blended. Once the graham cracker crust mixture has been created, it’s time to create the mini crusts. Take an empty can (ie. olive, soup, chili beans, etc.) and cut the bottom of the can out so both ends are open. Scoop a good portion into the can and flatten with the spoon. Let the crusts chill for one to two hours.

Two | Create the cheesecake filling Beat cream cheese and sugar until well blended. Gently stir in whipped cream until well blended. After creating the basic cheesecake filling, it’s time to create pastel cream cheese fillings. Separate the filling into four different bowls. I like to scoop out relatively large chunks and then add smaller scoops afterwards until all four bowls look even. Use the red, green, and blue colors to create pink, green, and purple colors. I created pink, green and purple filling. To create the pastel colors, use one drop of red to create a pastel pink, one drop of green to create a pastel green, and two drops of blue and red for a pastel purple. When I created the purple, I originally added one drop of blue and red, but it wasn’t enough, so I added in another drop of blue and red. Use this method if you’re not sure how purple it will be. I wanted one set of filling to remain white, so I set that off to the side after I scooped out the portions so I would not change the color.

Three | Mini Easter cheesecakes Take the chilled mini crusts out of the fridge. Add the cheesecake filling on top of the crusts. I scooped two scoops of filling onto two crusts then topped off each with the rest of the filling that was left. I did this for each color.

*Side note: If you don’t want to make “thick” cheesecakes, make 16 mini crusts and spread the filling evenly.

Four | Sprinkles Since these mini cheesecakes are for Easter, I decided to top them off with flower sprinkles. The perfect sprinkle for spring / Easter.

Five | Chill Chill the mini Easter cheesecakes for one hour before serving.

Six | Enjoy!

DSC_0049.jpgDSC_0039.jpgDSC_0047.jpgDSC_0052.jpg Enjoy these wonderfully delicious mini Easter cheesecakes with your family and friends!