Mini Easter Egg Cheesecakes Recipe

Mini Easter Egg Cheesecakes are a bite-sized, festive dessert that’s perfect for your spring or Easter spread. With a buttery graham cracker crust, creamy cheesecake filling, and a colorful topping of chocolate mini eggs, these no-bake treats are as adorable as they are delicious. They’re easy to prepare ahead and sure to be a hit with both kids and adults.

Ingredients List

Crust:
– 1 cup graham cracker crumbs
– 2 tablespoons granulated sugar
– 4 tablespoons melted butter

Filling:
– 1 package (8 oz) cream cheese, softened
– ½ cup powdered sugar
– ½ teaspoon vanilla extract
– ½ cup heavy whipping cream (whipped to stiff peaks)

Topping:
– ½ cup crushed mini chocolate eggs (Cadbury or similar)
– Optional: extra whole eggs for garnish or whipped cream swirls

Step-by-Step Instructions

Step 1: Line a muffin tin with cupcake liners.
Step 2: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1–2 tablespoons into each liner to form crusts. Chill for 15 minutes.
Step 3: In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
Step 4: Gently fold in whipped cream until light and fluffy.
Step 5: Spoon the cheesecake filling onto the chilled crusts and smooth the tops.
Step 6: Top with crushed mini eggs and refrigerate for at least 4 hours or until set.
Step 7: Garnish with extra eggs or whipped cream before serving if desired.

Cooking Time

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Servings

Makes 8–10 mini cheesecakes

Nutritional Information (approx. per mini cheesecake)

Calories: 230
Carbs: 18g
Protein: 3g
Fat: 16g

Storage Instructions

Store in the refrigerator for up to 4 days in an airtight container.
Do not freeze, as the texture may change.

Pairings/Suggestions

Serve alongside fresh fruit or with a drizzle of chocolate or caramel sauce.
Perfect on a spring dessert table with cupcakes, cookies, or fruit salad.

Seasonal Relevance

Best enjoyed during Easter or spring when chocolate mini eggs are available and seasonal gatherings are in full swing.

Conclusion

Mini Easter Egg Cheesecakes combine creamy, rich filling with the fun crunch of candy-coated eggs for a sweet treat that screams springtime. Easy to make ahead and perfect for parties, they offer all the flavor of traditional cheesecake in a festive, portable form. These delightful minis are a must-have for your Easter dessert lineup.

FAQs

Q1: Can I use a store-bought crust instead of making my own?
Yes, you can use mini tart shells or crushed cookie bases for a quicker option.

Q2: Can I make this in a mini cheesecake pan instead of cupcake liners?
Absolutely—just be sure to grease well or use removable bottoms for easy release.

Q3: Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip works as a convenient substitute in the filling.