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No-Bake Mini Coconut Cheesecakes – The Perfect Easter Dessert!

Spring is in the air, and these No-Bake Mini Coconut Cheesecakes are the ultimate Easter treat!

With a creamy coconut cheesecake filling, a buttery graham cracker crust, and the most adorable festive toppings, they’re almost too cute to eat—almost!

Each mini cheesecake is topped with green-tinted shredded coconut “grass”, a tiny chocolate Easter bunny, and mini-Cadbury chocolate eggs for the perfect holiday touch.

To make them extra special, the cheesecake layer is mostly white, but the top portion is tinted a soft pale blue, giving it a beautiful springtime effect.

I used stainless steel mini cheesecake molds, which you can find on Amazon, to get that perfect, uniform shape. Plus, since these are no-bake, they come together easily without the hassle of an oven. I also made a Reel so you can see the process step-by-step!

Why You’ll Love This Recipe

✔ No oven needed! – Perfect for a quick and easy dessert.
✔ Fun & festive – Ideal for Easter celebrations.
✔ Creamy coconut flavor – Light, fluffy, and delicious!
✔ Perfectly portioned – Great for serving at parties.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks
• 1/2 cup shredded coconut
• A few drops of blue food coloring (for the top layer)

For the Decorations:

• 1 cup sweetened shredded coconut (for the “grass”)
• Green food coloring
• Mini chocolate Easter bunnies
• Mini Cadbury chocolate eggs

Instructions

Step 1: Make the Graham Cracker Crust

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press the mixture firmly into the bottom of mini stainless steel cheesecake molds.
3. Place in the fridge while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and powdered sugar until smooth.
2. Mix in vanilla extract and shredded coconut.
3. Fold in the whipped heavy cream until light and fluffy.
4. Remove 15% of the cheesecake filling and tint it a soft pale blue with food coloring.

Step 3: Assemble the Cheesecakes

1. Spoon the white cheesecake filling into the molds, filling about 85% full.
2. Add a thin layer of the blue-tinted cheesecake mixture on top for a pretty ombré effect.
3. Smooth out the tops and chill for at least 4 hours, or until firm.

Step 4: Make the Coconut “Grass”

1. In a ziplock bag, combine shredded coconut with a few drops of green food coloring.
2. Shake until evenly coated, then sprinkle on top of each cheesecake.

Step 5: Decorate

1. Top each cheesecake with a mini chocolate Easter bunny and Cadbury chocolate eggs for the perfect festive look!

Watch My Reel!

I made a step-by-step video showing just how easy these No-Bake Mini Coconut Cheesecakes are to make! Be sure to check it out for all the fun details.

These little cheesecakes are light, creamy, and packed with coconut flavor, making them the perfect addition to your Easter dessert table.

Whether you’re making them for family gatherings, spring parties, or just as a sweet treat, they’re guaranteed to impress! Let me know if you try them and tag me in your creations!