Description
These Mini St. Patrick’s Day Cheesecakes are a fun, festive, and no-bake dessert that brings a pop of color and a burst of creamy flavor to any celebration! With a buttery graham cracker crust, vibrant green and white cheesecake layers, and a swirl of buttercream frosting topped with festive sprinkles, these cheesecakes are the perfect St. Paddy’s treat. Easy to make and beautifully layered, they’ll bring a little luck (and a lot of deliciousness) to your dessert table!
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
No-Bake Cheesecake Filling
- 16 ounces cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 package (3.4 ounces) cheesecake-flavored instant pudding mix
- 1 cup half-and-half
- Green food coloring (neon lime & aqua green for swirled layers)
Festive Toppings
- ½ cup buttercream frosting (store-bought or homemade)
- Green sprinkles
- Optional: Edible gold flakes or chocolate shamrocks
Instructions
1. Prepare the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottoms of 12 lined muffin cups or mini cheesecake molds.
- Freeze for 10 minutes while preparing the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat cream cheese, vanilla extract, and lemon juice until smooth.
- In a separate bowl, whisk together the pudding mix and half-and-half until thick.
- Add the pudding mixture to the cream cheese mixture and beat until well combined.
- Gradually mix in powdered sugar until light and fluffy.
3. Color and Layer the Cheesecake
- Divide the cheesecake batter into three bowls:
- Leave one bowl plain.
- Tint one with aqua green food coloring.
- Tint the last with neon lime and swirl with a drop of aqua green.
- Layer the batter in the prepared crusts:
- Start with a spoonful of white, followed by aqua green, then lime green.
- Smooth each layer gently and freeze for 5-10 minutes before adding the next layer to keep colors separate.
- Once all layers are added, refrigerate for at least 4 hours (or overnight) to set.
4. Frost and Decorate
- Pipe buttercream frosting on top of the chilled cheesecakes.
- Sprinkle with green sprinkles or edible gold flakes for a festive touch.
5. Serve and Enjoy!
- Carefully remove the cheesecakes from their molds.
- Garnish with chocolate shamrocks or a drizzle of caramel sauce if desired.
Notes
- For a firmer crust: Bake the crust at 325°F (163°C) for 5-7 minutes, then cool before adding the filling.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap cheesecakes individually and freeze for up to 2 months. Thaw in the fridge before serving.
- For a minty version: Add ¼ teaspoon peppermint extract to the cheesecake batter.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Cook Time: 4 hours 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American