Easter Egg Mini Cheesecakes
No need a water bath to make these Easter Egg Mini Cheesecakes. This mini cheesecake recipe makes a quick and easy dessert idea.
I'm already excited for Easter baking, and it's not until next month! I haven't even made a St Patrick's Day dessert, and yet I am already thinking about making an Easter dessert.
Don't worry. I am thinking up a St Patrick's Day recipe as we speak. But seeing all the Easter candy in the grocery store got me so excited, I couldn't wait!
These Easter Egg Mini Cheesecakes might be one of my favorite things to make right now. You don't need any special equipment to make these adorable mini cheesecakes. All you need is a muffin pan, a couple of ingredients and preferably a hand mixer. The first time I made these cheesecakes, I tried mixing them by hand. BIG mistake. My arms were sore for a week.
Now to think up a St Patrick's Day recipe. Or, I may just make this one again. Who would complain about that?
Easter Egg Mini Cheesecakes Ingredients
This Mini Easter Cheesecake recipe is made with just a handful of ingredients. All you need is:
Graham cracker crust:
- graham cracker crumbs
- white sugar
- melted butter
Cheesecake mixture:
- full fat cream cheese
- white sugar
- all purpose flour
- egg
- vanilla extract
- Cadbury mini eggs
Topping
- white frosting
- mini egg candies
Tips
Storage: Once these individual cheesecakes have cooled to room temperature, store them in an airtight container in the fridge for up to 4 days.
Swap out the graham cracker crumbs. I typically use crushed honey graham crackers, but if you don't have any on hand you could always replace it with your favorite cookies. I have tried crushed shortbread cookies, Oreo cookies and digestive biscuits, and have had success with all of them. Just make sure you crush them into fine crumbs, otherwise the crust won't hold together properly.
Use different Easter eggs for the topping. You could replace the Cadbury eggs with generic chocolate eggs, robin eggs or jelly beans.
Repurpose this recipe for different holidays. You could always make these mini Easter cheesecakes into any holiday treat you like by swapping out the mini eggs. I love mixing in a different color into the cream cheese mixture based on what holiday I am making it for. Decorate with festive sprinkles and you can make it any time of year!
More Easter Recipes
Like these Easter Egg Mini Cheesecakes? Then you will love these recipes for your Easter menu:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Easter Egg Mini Cheesecakes
Ingredients
Crust
- 1 ⅓ cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 10 tablespoon unsalted butter
Cheesecake
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup all purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup Mini Eggs, chopped
Topping (optional)
- vanilla frosting
- Mini Eggs
Instructions
- Preheat the oven to 350℉. Line a muffin pan with paper liners and set aside.
- Crust: In a medium bowl, mix together the crust ingredients until fully combined. Divide evenly into the prepared muffin pan and press down with the back of a spoon.
- Cheesecake: In a separate bowl, cream together all of the cheesecake ingredients except the Mini Eggs until smooth. Fold in the Mini Eggs. Divide evenly on top of the crust.
- Bake in the preheated oven for 15-18 minutes, or until the center is set. Allow to cool for 5 minutes, then transfer to wire racks. Refrigerate for at least 2 hours, then top with desired toppings.
