Mini Egg Cheesecake in a Jar
This Mini Egg Cheesecake in a Jar dessert is super fun to make and tastes delicious too. With the combination of creamy no-bake cheesecake and the crunch of the mini eggs, this dessert will have you coming back for seconds.
Equipment
- 1 Pressure Cooker for steaming jars
Ingredients
Ingredients
- 1 cup crushed graham cracker crumbs for the crunchy base
- ¼ cup melted margarine to hold the crumbs together
- 8 oz cream cheese softened
- 1 + ¼ cup cool whip for fluffiness
- ¼ cup sifted icing sugar to sweeten
- ½ + ¼ cup cut mini eggs for topping and mix-ins
- ½ teaspoon lemon juice for a zesty zing
- ½ teaspoon vanilla extract for flavor
Instructions
Instructions
- Mix together crushed graham cracker crumbs and melted margarine. Press into the small jars with your thumb.
- Beat together cream cheese, 1 cup cool whip, sifted icing sugar, lemon juice, and vanilla. Fold in ½ cup of cut mini eggs.
- Spoon the cream cheese mixture into the jars. Use ¼ cup cool whip to dollop on top.
- Sprinkle the remaining ¼ cup cut mini eggs on top.
- Place jars carefully inside the pressure cooker on a trivet. Add water depth just below the jars.
- Lock the lid, set cooker to high pressure. Cook for 10 minutes with natural release. Chill in fridge for at least 2 hours before serving.
Notes
Refrigerate the jars in an airtight container for maximum freshness. Optionally freeze the filling without candy topping.