Easter Egg Cheesecake Jars
Creamy no-bake cheesecake layered with pastel filling and a buttery graham cracker crust, topped with whipped cream, sprinkles, and candy eggs. Perfect for spring gatherings and festive Easter treats.
Equipment
- 1 mixing bowl
- 1 mini jars for layering the cheesecake
- 1 hand mixer (optional) for whipping cream and mixing
- 1 piping bag optional, for cleaner layers
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to stiff peaks
- Pink gel food coloring or 1 tablespoon freeze-dried strawberry powder optional
- Whipped cream for topping
- 12 –18 pastel candy eggs 2–3 per jar
- Rainbow or pastel sprinkles to taste
Instructions
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of mini jars to form the crust base.
- In a mixing bowl, beat cream cheese until smooth, then add powdered sugar and vanilla and beat until fluffy.
- Gently fold whipped cream into the cream cheese mixture in two batches until combined.
- Divide the cheesecake mixture into two bowls and tint one with pink food coloring or strawberry powder.
- Layer the pink cheesecake mixture over the crust, then add the white cheesecake mixture on top.
- Top each jar with a swirl of whipped cream.
- Decorate with pastel candy eggs and sprinkles.
- Chill jars for at least 2 hours before serving for best texture.
Notes
- Chill jars at least 2 hours for best texture.
- Use piping bags for clean, neat layers.
- Perfect to prepare a day ahead; add toppings before serving.
- Freeze-dried strawberry powder adds natural fruit flavor and color.