Go Back
–+ servings
Creamy Mini Egg Cheesecakes

Creamy Mini Egg Cheesecakes for a Joyful Easter Treat

Creamy Mini Egg Cheesecakes capture the essence of spring, blending rich cheesecake with crunchy Mini Eggs for a delightful Easter treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers or Digestive biscuits for a different flavor
  • 1/4 cup Unsalted Butter, melted or margarine as an alternative
For the Filling
  • 2 cups Full-fat Cream Cheese, softened ensure at room temperature
  • 1/2 cup Granulated Sugar can substitute with sugar alternative
  • 2 large Eggs avoid over-mixing
  • 1 teaspoon Vanilla Extract use pure extract for the best taste
  • 1 cup Mini Chocolate Eggs, chopped any candy-coated chocolate egg can be used

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • spatula

Method
 

Step‑by‑Step Instructions for Creamy Mini Egg Cheesecakes
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. Combine crushed graham crackers with melted unsalted butter until it resembles wet sand. Press the mixture into the bottom of each muffin liner.
  3. Beat the softened cream cheese with granulated sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
  4. Gently fold in 3/4 cup of the chopped mini chocolate eggs into the cream cheese mixture.
  5. Distribute the cheesecake batter among the lined muffin cups, filling them about 3/4 full. Bake for 20-25 minutes.
  6. Let the cheesecakes cool at room temperature for about 30 minutes, then chill in the refrigerator for at least 2 hours.
  7. Top each chilled mini cheesecake with the remaining chopped mini eggs before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

These cheesecakes can be made up to 2 days in advance. Store in an airtight container for up to 5 days in the fridge or freeze for up to 2 months without toppings.

Tried this recipe?

Let us know how it was!