Description
These festive Easter Egg Cheesecake Jars are a delightful no-bake dessert perfect for springtime celebrations. Creamy cheesecake filling layered atop a buttery graham cracker crust, topped with colorful Easter candy eggs for a fun and delicious treat served in individual jars.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
Topping
- ½ cup Easter candy eggs (chocolate, candy-coated, or any preferred Easter candy)
Instructions
- Prepare Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well mixed.
- Assemble the Jars: Divide the graham cracker crust evenly among your jars or serving cups (about 2 tablespoons per jar). Press down gently with a spoon to form a compact layer.
- Add the Cheesecake Filling: Spoon the cheesecake filling on top of the graham cracker crust, filling each jar about ¾ full.
- Chill the Cheesecakes: Refrigerate the jars for at least 2 hours to allow the cheesecake to set.
- Top with Easter Eggs: Before serving, top each jar with a handful of Easter candy eggs for decoration.
- Serve and Enjoy: Serve chilled and enjoy your festive Easter Egg Cheesecake Jars!
Notes
- Ensure cream cheese is softened to room temperature to achieve a smooth filling.
- The dessert is best served chilled but can be stored in the refrigerator for up to 2 days.
- Feel free to use any type of Easter candy eggs for decoration or substitute with fresh berries for a different twist.
- For a lighter version, substitute heavy cream with whipped topping or use low-fat cream cheese.
