Ingredients:
Crust:
1 cup graham cracker crumbs
2 tbsp sugar
4 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese (room temp)
1 cup powdered sugar
1 cup heavy whipping cream
1 tsp vanilla extract
Food coloring (pastel pink, yellow, and blue)
Topping:
Whipped cream
Mini chocolate eggs or candy-coated chocolate eggs
Chocolate shavings or curls
Instructions:
1. Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press about 1–2 tbsp of the mixture into the bottom of each cavity of a muffin tin (lined with cupcake liners or silicone molds).
Chill in the fridge while you prepare the filling.
2. Prepare the Cheesecake Base:
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
3. Divide and Color:
Divide the filling evenly into 3 bowls.
Add a drop of pastel food coloring to each bowl (one pink, one yellow, one blue) and mix until fully combined.
4. Layer the Cheesecakes:
Spoon a layer of blue filling on top of the crust, smooth it out.
Chill in the freezer for 10 minutes to firm slightly.
Repeat with yellow, chill, then pink on top.
Chill the layered cheesecakes for at least 4 hours (or overnight) until fully set.
5. Decorate:
Once set, remove from molds or liners.
Top with a dollop of whipped cream, chocolate eggs, and a sprinkle of chocolate curls.
Tips:
Use silicone muffin pans or acetate liners for easy removal and clean edges.
You can swap out colors or use fruit puree for natural coloring.
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