Easter Egg Cheesecake Jars : No-Bake Mini Spring Dessert Cups
These Easter Egg Cheesecake Jars are the ultimate no-bake spring dessert! Creamy, dreamy cheesecake layered with buttery crumbs and topped with colorful candy eggs makes every spoonful pure Easter magic. Served in cute little jars, they’re perfect for brunch tables, dessert bars, or gifting. Easy to make and even easier to love—these sweet little jars will steal the spotlight at your celebration!
- Prep Time: 20 minutes
- chill time: 2 hours
- Total Time: About 2 hours 20 minutes
- Yield: 6–8 jars 1x
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
4 tbsp melted butter
2 tbsp granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (whipped to stiff peaks)
For the Topping:
½ cup pastel mini chocolate eggs
2 tbsp Easter sprinkles
Whipped cream (optional)
Instructions
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Spoon 2–3 tablespoons of crust mixture into the bottom of each jar and gently press down.
In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
Fold in whipped cream until light and fluffy.
Pipe or spoon cheesecake filling over the crust layer.
Top with whipped cream, pastel chocolate eggs, and festive sprinkles.
Refrigerate at least 2 hours before serving for best texture.
Nutrition
- Calories: 320 calories per jar