Easter Bunny Parfait Cups

5 from 1 vote

Easter Bunny Parfait Cups

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.

Prep Time40

Cook Time0

Total Time40

Course: Dessert

Cuisine: American

Servings: Easter Parfait Cups

Calories: 557kcal

Author: Chula King

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

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.

Nutrition