Description
Creamy, no-bake strawberry cheesecake bites shaped like festive Easter eggs, nestled on a buttery graham cracker crust and decorated with pastel drizzle and candy pearls—perfect for spring gatherings and Easter treats.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup strawberry puree (fresh or frozen, strained)
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- Pink gel food coloring (optional)
- Melted chocolate (dark or white, for decoration)
- Pastel candy melts (pink, blue, green)
- Edible candy pearls or sprinkles
Instructions
- Line a silicone egg mold or mini muffin tin with liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each mold to form a crust. Chill for 15 minutes.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add strawberry puree, vanilla extract, and pink food coloring if using. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spoon or pipe the filling into each mold over the crust. Smooth the tops.
- Freeze for 2–3 hours or until firm enough to unmold.
- Once set, decorate with melted chocolate, pastel candy melts, and edible candy pearls or sprinkles.
- Chill until ready to serve.
Notes
- Use a piping bag for cleaner filling and decorating.
- Silicone molds work best for easy unmolding.
- Can be made ahead and stored in the freezer for up to a week.
- Adjust the food coloring and decorations to fit any holiday or theme.
Nutrition
- Serving Size: 1 bite
- Calories: 185
- Sugar: 13g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
