Go Back

Mini Easter Cheesecakes

Delightful mini cheesecakes that are easy to make and perfect for Easter celebrations, with customizable toppings and a creamy filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs, chocolate or golden Oreo crumbs, digestive cookies, cornflake crumbs, or any combination thereof Choose your favorite cookie type for the crust.
  • 1/2 cup butter, melted Make sure it's completely melted.
Filling
  • 16 oz cream cheese, softened Two bricks of 8 oz each.
  • 1 teaspoon vanilla extract For flavoring.
  • 1/2 cup sugar Granulated sugar.
  • 2 large eggs Room temperature is ideal.
Toppings
  • 2 tablespoons sprinkles For decoration.
  • 1 cup toasted, shredded coconut Toast yourself or use regular.
  • 1 package candy eggs Chop carefully.
  • 12 pieces cupcake liners For lining muffin tin.

Method
 

Base
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the crumbs with the melted butter and mix until well coated.
  3. Line a muffin tin with cupcake liners.
  4. Spoon about 1 tablespoon of the crumb mixture into each liner and press down to form a layer.
  5. Bake for about 5 minutes, then let cool while you prepare the filling.
Cheesecake
  1. In a large mixing bowl, beat the softened cream cheese until smooth with an electric mixer.
  2. Add in the vanilla extract and sugar, mixing until well combined.
  3. Add eggs one at a time, mixing well after each addition until smooth.
  4. Pour cheesecake batter over the cooled crusts, filling each about 3/4 full.
  5. Bake for 20-25 minutes until set and slightly jiggle in the center.
  6. Let cool completely at room temperature, then refrigerate for at least 2 hours.
Decorate
  1. Once chilled, sprinkle toasted shredded coconut on top of each cheesecake.
  2. Place candy eggs in the center of the coconut on each cheesecake.
  3. Add sprinkles for extra color.

Notes

Store in an airtight container for up to 4 days in the refrigerator. Can be frozen for up to 2 months. Thaw in the fridge overnight before serving.