Instructions
Step 1: Prepare the Crust
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In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
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Divide the mixture evenly among 12 mini cheesecake molds or muffin liners, pressing it down firmly with the back of a spoon.
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Place in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
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In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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In a separate bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes).
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Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate it.
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Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops.
Step 3: Add the Topping
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Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval until smooth.
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Add a few drops of pink food coloring (or any pastel shade of choice) and stir until evenly colored.
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Spread a thin layer of the melted chocolate over each cheesecake.
Step 4: Decorate & Chill
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Sprinkle each cheesecake with Easter sprinkles and top with mini candy eggs for a festive look.
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Refrigerate for at least 2 hours (or overnight for best results) before serving.
Step 5: Serve & Enjoy!
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Gently remove the cheesecakes from the molds and serve chilled.
