Easter Egg Cheesecake Jars
Creamy no-bake cheesecake jars with a buttery graham cracker crust, pastel layers, whipped cream, sprinkles, and candy eggs.
Ingredients
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup heavy cream whipped to stiff peaks
- Pink gel food coloring or 1 tablespoon freeze-dried strawberry powder optional
- 1 cup whipped cream for topping
- 12 to 18 pastel candy eggs
- 2 tablespoons rainbow or pastel sprinkles
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter and stir until the mixture resembles wet sand.
- Divide the crumb mixture evenly among 6 small jars or glasses and press gently with the back of a spoon to form a firm crust layer.
- In a separate mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth.
- Add the powdered sugar and vanilla bean paste to the cream cheese and beat until light and fluffy.
- Gently fold the whipped heavy cream into the cream cheese mixture in two additions, using a spatula and wide folding motions until fully combined.
- Divide the cheesecake mixture evenly into two bowls and tint one bowl with pink gel food coloring or stir in the freeze-dried strawberry powder until evenly colored.
- Spoon or pipe an even layer of the pink cheesecake mixture over the crust in each jar.
- Spoon or pipe an even layer of the untinted cheesecake mixture over the pink layer in each jar, smoothing the tops.
- Top each jar with a swirl or dollop of whipped cream.
- Decorate each jar with 2 to 3 pastel candy eggs and a pinch of sprinkles, then chill in the refrigerator for at least 1 to 2 hours before serving.
Notes
- Use very soft cream cheese for a smooth, lump-free cheesecake filling.
- Fold the whipped cream in gently to keep the cheesecake light and airy.
- For the neatest layers, transfer each cheesecake mixture to a piping bag or zip-top bag with a corner snipped off.
- Add candy eggs and sprinkles just before serving if storing longer than 24 hours to prevent color bleeding.
- These jars keep well in the refrigerator, covered, for up to 3 days without toppings.
- Fold the whipped cream in gently to keep the cheesecake light and airy.
- For the neatest layers, transfer each cheesecake mixture to a piping bag or zip-top bag with a corner snipped off.
- Add candy eggs and sprinkles just before serving if storing longer than 24 hours to prevent color bleeding.
- These jars keep well in the refrigerator, covered, for up to 3 days without toppings.