Colorful Mini Easter Cheesecakes with Cream Cheese Frosting
Ingredients:
For the Crust:
1½ cups graham crackers, crushed
4 tbsp butter, melted
2 tbsp sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 tsp lemon juice
1 package (3.4 oz) instant cheesecake pudding mix
½ cup whole milk (or light cream)
Pastel food coloring (pink, blue, yellow, purple)
For the Toppings:
Cream cheese frosting (store-bought or homemade)
Cadbury Mini Eggs
Easter sprinkles
Directions:
Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a small bowl, mix the crushed graham crackers, melted butter, and sugar until combined. Press a spoonful of the mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven and set aside.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
Add the instant cheesecake pudding mix and whole milk to the cream cheese mixture. Beat until well combined and thickened.
Divide the cheesecake filling evenly into four bowls. Add a few drops of pastel food coloring to each bowl to create pink, blue, yellow, and purple colors. Gently fold the food coloring into each bowl, ensuring even distribution.
Spoon the colored cheesecake filling into the muffin cups on top of the graham cracker crust, layering the colors if desired.
Chill the mini cheesecakes in the refrigerator for at least 4 hours, or until firm.
Before serving, top each mini cheesecake with a swirl of cream cheese frosting, Cadbury Mini Eggs, and a sprinkle of Easter-themed sprinkles.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 4 hours 20 minutes Kcal: 320 kcal | Servings: 12 mini cheesecakes
