Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Easter Cheesecakes

These bite-size Mini Easter Cheesecakes are easy to make and perfect for any gathering, featuring a creamy cheesecake filling and festive decorations.

  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 cup graham cracker crumbs or any combination of chocolate or golden Oreo crumbs, digestive cookies, cornflake crumbs
  • 1/2 cup butter, melted
  • 2 bricks (8 oz) cream cheese, softened
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons sprinkles
  • 1 cup toasted shredded coconut or regular shredded coconut
  • Package of candy eggs
  • Cupcake liners

Instructions

  1. Preheat the oven to 325°F (160°C) and place cupcake liners in a standard muffin tin.
  2. Mix the graham cracker crumbs with the melted butter in a small bowl until it resembles wet sand.
  3. Spoon about 1 tablespoon of the crumb mix into each cupcake liner and press down to form a firm base.
  4. Bake the bases for 5 minutes and let them cool.
  5. In a medium bowl, beat the softened cream cheese until smooth.
  6. Add the sugar and vanilla, and beat until smooth.
  7. Add the eggs one at a time, beating gently after each addition.
  8. Stir in the sprinkles by hand and spoon the cheesecake batter evenly over each baked crust.
  9. Bake at 325°F (160°C) for 12 to 15 minutes until the edges are set and centers are slightly jiggly.
  10. Cool for about 30 minutes, then chill in the refrigerator for at least 2 hours.
  11. Toast the coconut until light golden, then cool.
  12. Add a spoonful of coconut to each cheesecake and decorate with candy eggs and extra sprinkles if desired.

Notes

These mini cheesecakes can be made ahead of time and stored in an airtight container. Add decorations just before serving.

  • Author: miguel-santiago
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 45mg

Keywords: cheesecake, dessert, Easter, mini dessert, bite-size, party treat