Description
Indulge in these delightful Easter Egg Cheesecake Jars that offer a colorful and creamy twist to your dessert table. Layers of pastel-hued cheesecake filling over a buttery graham cracker crust, topped with crunchy candy-coated chocolate eggs, make for a festive and delicious treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Assorted pastel food coloring
- 1/2 cup crushed Easter candy-coated chocolate eggs (like mini eggs)
- Extra whole mini eggs for topping
Instructions
- Prepare the Graham Cracker Crust: In a small bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of 6 small jars or dessert cups.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
- Color and Layer: Divide the filling into bowls, tint each with pastel food coloring. Spoon or pipe alternating layers of colored cheesecake filling into the jars over the crust.
- Decorate and Chill: Top each jar with crushed candy eggs and whole mini eggs. Chill for at least 1 hour before serving.
Notes
- You can make these jars a day in advance.
- For extra crunch, stir crushed candy into the filling.
- Use piping bags or zip-top bags for neat layering of colors.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 370
- Sugar: 22g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
