Easter Bunny Parfait Cups are a colorful, no-bake dessert that’s as adorable as it is delicious! Made with a rich, fluffy cheesecake filling tinted in soft spring pastels and layered over a buttery Golden Oreo crumb base, these treats are perfect for Easter brunches, parties, or classroom celebrations.
Each cup is topped with green coconut “grass,” pastel peanut M&Ms, and either a playful marshmallow Peep or a mini chocolate bunny.
Assembled in clear 9-ounce plastic cups with dome lids and a spoon, they’re easy to serve, make ahead, and customize. Whether you’re creating a dessert table centerpiece or handing them out as party favors, these no-bake Easter parfaits are guaranteed to be a hit!
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Ingredients
Simple ingredients are used for these adorable Easter treats!
Some people don’t care for Peeps. Therefore, I thought it would be fun to offer an assortment – Pink Peeps, Yellow Peeps, and chocolate bunnies surrounded by pastel M&M peanuts.
How to Make the No-Bake Cheesecake Mixture
- The first thing that I did was to tint the coconut to use as grass on the parfaits. I added a drop of green gel food color to sweetened coconut in a plastic container. Then, I screwed on the lid and gave the container a good shake to color the coconut. Once the coconut was tinted, I set it aside.
- Next, I added the Oreos to my food processor with the steel blade. After securing the top, I processed the Oreos for 20 to 30 seconds until they were finely ground. I set the Oreo crumbs aside.
- After that, I added the room-temperature cream cheese to a large bowl and beat it on high for several minutes until it was smooth and creamy.
- I added the confectioners’ sugar and thawed whipped topping to the cream cheese. I beat the mixture on high until the ingredients were well combined. This took several minutes.
- Next, I divided the mixture among four smaller bowls. Being the foodie nerd that I am, I weighed the mixture (36.73 ounces) and divided it by four. I transferred a little over 9 ounces of the mixture to each of the bowls.
- I added one drop of the gel food color to the mixture and beat it until the color was fully combined. I repeated this with the other three bowls of the cheesecake mixture.
I ended up with four bowls of the cheesecake mixture tinted light blue, light green, yellow, and pink.
How to Make the Easter Bunny Parfaits
Once all of the components were made, it was time to put the Easter Bunny Parfaits together.
- First, I put 2 ½ tablespoons of the Oreo cookie crumbs in the bottom of a 9-ounce clear Solo cup. I used a tart tamper to press the crumbs into an even layer.
- Next, I used a ¼ cup or 2-ounce scoop to add the first layer to the cookie crumbs. I tapped the cup and swirled it on the counter to even out the layer.
- I topped the first layer with a different color of the cheesecake mixture using a 2 ½ ounce scoop. I used an offset spatula to even out that layer.
- I sprinkled on some of the green-tinted coconut. I added either a Peep or a chocolate bunny in the center, and placed some pastel M&M peanuts around the outside.
These Easter Bunny Parfaits are everything you want in a springtime dessert: creamy, colorful, no-bake, and incredibly cute! With just two luscious cheesecake layers in pastel tones layered over crushed Golden Oreos, they’re both simple to make and stunning to serve.
Whether topped with a Peep or a chocolate bunny, each cup is a celebration of spring and Easter fun. Make them ahead, dress them up with Easter candies, and get ready to impress guests of all ages with this picture-perfect dessert idea! Yum!
Recipe Tips and Tricks
- When I was experimenting with making this dessert, I thought I’d make this dirt cups with alternating layers of the Oreo crumbs, a layer of pudding and a layer of the cheesecake mixture. While this worked, I decided that it was way more work than it needed to be. The pudding layer didn’t taste nearly as good as the cheesecake layer. Therefore, I simplified the recipe, using only the cheesecake layer.
- I was torn between using Peeps because of the color, or small chocolate bunnies because I really don’t like the taste of Peeps. I ultimately decided to use both!
- Because I planned on giving the Easter Bunny Parfaits away, I used clear cups with dome lids. As an extra step, I taped a small plastic spoon on the side of the dome!
Other Delicious Easter Treats
Looking for more delicious Easter Treats? I have you covered!
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Recipe
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Easter Bunny Parfait Cups
Equipment
- Food Processor with Steel Blade
- Electric Mixer
- 8 9-ounce clear plastic Solo cups with dome lids
Ingredients
- ½ cup sweetened coconut
- Leaf green gel food coloring
- 30 Golden Oreos
- 16 ounces (2 8-ounce packages) cream cheese, room temperature (See Tip 1)
- 2 cups (8 ounces) confectioners' sugar
- 16 ounces whipped topping, thawed, like Cool Whip
- Light blue, light green, yellow, and pink gel food coloring
- Assorted decorations (See Tip 2)
Instructions
- Add the coconut to a plastic container with a lid or a glass jar with a lid. Add one drop of the leaf green gel food coloring. Secure the lid and shake the contents to distribute the color. Set aside.
- Add the Oreos to a food processor with a steel blade. Secure the top and process for 20 to 30 seconds, or until the cookies are fine crumbs. (See Tip 3)
- Add the cream cheese to a large bowl. Beat on high with electric mixer until smooth and creamy, about two minutes.
- Add the confectoners' sugar and whipped topping. Beat on high until well combined, about two minutes.
- Divide the cheesecake mixture among four smaller bowls. Add one drop of gel food coloring to each bowl. Beat with an electric mixer until well combined. (See Tip 4)
- Add 2 ½ tablespoons of the Oreo cookie crumbs to a 9-ounce clear plastic cup. Press with a tart tamper or other instrument to produce an even layer.
- Use a 2-ounce or ¼ cup cookie scoop to add the first layer of the cheesecake mixture. Tap and swirl on the counter to even out the layer. Use a 2 ½-ounce cookie scoop to add the second layer of the cheesecake mixture. Smooth the layer with an offset spatula. (See Tip 5)
- Top the Easter Bunny Parfaits with about two teaspoons of the tinted coconut. Place a bunny of your choice in the center and place pastel M&M peanuts around the bunny.
- Yield: 8 Easter Bunny Parfaits. (See Tip 6)
Video
Tips/Notes
- I used low-fat cream cheese in this recipe, but you could use full fat if you wanted to.
- I used yellow peeps, pink peeps, and small chocolate bunnies for the Easter Bunny Parfaits, along with pastel M&M peanuts.
- After 20 seconds, some of the cookies were still whole. Therefore, I removed the top of the food processor, broke those cookies into pieces, and processed the cookies for another 10 seconds.
- The total weight of the cheesecake mixture was 36.72 ounces. Divided by four resulted in approximately 9.18 ounces for each of the four colors.
- If you have time, refrigerate the cups after adding the first cheesecake layer to help set that layer. This helps keep the layers even.
- Cover the cups with the dome lids, and refrigerate. If giving these as gifts, tape a small plastic spoon to the domes.
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