Easter Mini Cheesecakes

Easter mini cheesecakes are completely delicious! Perfect bite-sized treat for any occasion. These are guaranteed crowd-pleaser!

These Easter cheesecakes are made of buttery graham cracker crumb base, and ridiculously smooth, creamy, rich with a hint of tang. Everybody agrees on buttery graham cracker base, but you can easily swap if with vanilla wafer cookie crumb base.

Topping?

Just fill it up with whatever your in mood for! Fresh berries, chocolates, caramel sauce, whipped cream, toasted nuts.

A cheesecake so adorable and so delicious, let’s just say you won’t stop eating.  Topped with speckled chocolate eggs, these Easter cheesecakes are perfect Easter and spring time treat.

Looking for a dessert that you can serve as a show stopper on your Easter table? Look no further.

Spring breaks are perfect time to get kids help you cook their perfect treats. Treats that is fit for Easter celebrations! These mini cheesecakes are not everything you want to have during spring break. Fun activity with kids, delicious treats, and an amazing treat to share with friends during party –all that with these mini cheesecake recipes. Wonderful isn’t it!

Mini cheesecakes are classic little treats that’s great for reduced guilt free indulgence than a huge slice of cheesecake that is considered a full-size treat. If you are someone who love indulging in your favorite treats, but only feel guilty later on having eaten a full size treat, these cheesecakes are perfect for you.

You still get to indulge in your favorite treats but in controlled portions! And mini cheesecake recipes are much quicker and easier to make than a full sized cheesecake. Easy to eat, transportable and shareable too, only if you want to share it!

Easter Mini Cheesecakes

We are totally soaked up in Easter mood! It’s been Easter celebrations here on our blog for past few weeks. A Easter cheesecakes made during Easter essentially would have Easter decorations on it. Playing with the mood you see!

A simple but well balanced Easter treat that is perfect smooth, creamy with a hint of tang as we used sour cream then topped with rich dark chocolate and speckled Easter eggs! It’s bag full of flavors.

Aren’t these cuties!

And guess what? These perfect bite-sized desserts are great make ahead dessert too. Yes it can be frozen.  That means you can easily make these mini cheesecake bites ahead of time, freeze it in air tight containers wrapped in cling film. You can’t freeze it with the topping. Of course not!

Add the topping just before you want to serve, after thawed at room temperature.

We have used graham crackers to make sensational buttery slightly sweet base for the cheesecakes. You can also make the base with vanilla wafers or mini oreo cheesecake with OREO cookies for the base.  Cheesecakes with graham cracker crust is something I swear on. It’s perfect base to go with creamy cheesecake.

Ingredients for Easter Mini Cheesecake Recipes

For graham crust you’ll need

Graham crackers

Butter

Sugar

For Cheesecake Filling –

Cream cheese

Sour Cream

Sugar

Eggs

Flour

Vanilla Extract

For Toppings –

Anything that you want to use on your mini cheesecake bites.

We’ve used dark chocolate melts with Easter eggs.

Other topping ideas –

Toasted coconut flakes and Easter eggs

Whipped cream with Easter eggs

Chocolate shavings and Easter eggs

How To Make Cheesecake Crust

For cheesecake crust, pulse graham crackers, butter, sugar in a processor. Pulse until you get crumbly mix.

Pro-Tip : Make sure the crust crumble is moistened enough. Too little butter will make a dry crumble and too much butter will turn crackers into wet mush.

Divide crumb evenly between 12 muffin tins. Press the crust into the base into even layer and some on the sides of the muffin tins as well.

Bake in pre heated oven at 350 F for about 5 minutes. Remove muffin tins out and let it cool completely.

How To Make Easter Min Cheesecakes

The filling for mini cheesecake is simply but with LOT of flavors. It’s rich, creamy, smooth, and has a hint of tang from sour cream.

In a large bowl beat cream cheese, sugar and flour together on low speed.

Note: Beat at LOW speed to keep less air from getting into the batter which can cause the cheesecakes to crack.

Add sour cream, vanilla extract and beat on low speed until combined.

Add eggs one at a time and beat on low speed. Keep scrapping the edges to get smooth filling.

Tip : Don’t forget to scrape the edges of the bowl regularly to get lump-free smooth filling.

Pour the filling over cracker crust until the cups are mostly full.

Bake in pre-heated oven at 325 F for about 18 to 20 minutes or until the cheesecake is set. It should have a slight wiggle at the center. Do not over bake cheesecakes. If the cheesecakes cracks in the oven, it’s over baked.

Note : Every oven has different setting when it comes to heat. Please use the mentioned time as guidance and keep an eye on the cheesecakes while it’s in the oven.  Once it’s set (with slight wiggle in the center), it’s ready to be taken out.

Allow cheesecakes to cool for 20 minutes.

Then add the toppings of your choice.

We went with dark chocolate melt and speckled Easter eggs for the topping.

Remove the lining from cheesecake after it’s cooled completely. Serve.

You can also chill cheesecakes for few hours in refrigerator and then serve it chilled!

Tips To Bake Cheesecakes

• No muffin tray? No problem! Bake cheesecakes in muffin tins or cupcake pan with cupcake liners!
• Also mini cheesecake recipes do not need water bath unlike full-sized cheesecake. Bake cheesecakes in cupcake liners for not more than 20 minutes or until you see they are set with slight giggle in the middle.
• Note : If cheesecakes start cracking in the oven, you are over baking it. Don’t over bake cheesecakes.
• Before adding the topping cool Easter cheesecakes at room temperature.

Can You Freeze Mini Cheesecakes

Yes it can be frozen.  Mini cheesecake bites can be frozen without the toppings. That means you can easily make these mini cheesecake bites ahead of time, freeze it in air tight containers wrapped in cling film. You can’t freeze it with the topping.

To serve frozen cheesecakes, thaw at room temperature. Add toppings of your choice and serve!

LOOKING FOR MORE EASTER RECIPES? TRY THESE-

Egg Nests Easter Rice Krispie Treats

No-Bake OREO Truffles Eggs

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5 from 11 votes

Easter Mini Cheesecakes

Jyothi Rajesh

Easter mini cheesecakes are completely delicious! Perfect bite-sized treat for any occasion. These are guaranteed crowd-pleaser!

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Dessert

Cuisine American

Servings 12 mini cheesecakes

Calories 257

Ingredients

  

1x2x3x

CRUST

• ▢ 1 cup graham crackers
• ▢ 3 tablespoon sugar
• ▢ 4 tablespoon butter

FILLING

• ▢ 12 oz cream cheese
• ▢ ½ cup sour cream
• ▢ 2 tablespoon flour
• ▢ ¾ cup sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ A pinch of salt optional

TOPPING

• ▢ Dark chocolate
• ▢ Easter Chocolate Eggs

Instructions

 

CRUST –

• For cheesecake crust, pulse graham crackers, butter, sugar in a processor. Pulse until you get crumbly mix.
• Pro-Tip : Make sure the crust crumble is moistened enough. Too little butter will make a dry crumble and too much butter will turn crackers into wet mush.
• Divide crumb evenly between 12 muffin tins. Press the crust into the base into even layer and some on the sides of the muffin tins as well.
• Bake in pre heated oven at 350 F for about 5 minutes. Remove muffin tins out and let it cool completely.

FILLING –

• In a large bowl beat cream cheese, sugar and flour together on low speed.
• Note: Beat at LOW speed to keep less air from getting into the batter which can cause the cheesecakes to crack.
• Add sour cream, vanilla extract and beat on low speed until combined.
• Add eggs one at a time and beat on low speed. Keep scrapping the edges to get smooth filling.
• Tip : Don’t forget to scrape the edges of the bowl regularly to get lump-free smooth filling.
• Pour the filling over cracker crust until the cups are mostly full.
• Bake in pre-heated oven at 325 F for about 18 to 20 minutes or until the cheesecake is set. It should have a slight wiggle at the center. Do not over bake cheesecakes. If mini cheesecakes cracks in the oven, it’s over baked.
• Note : Every oven has different setting when it comes to heat. Please use the mentioned time as guidance and keep an eye on the mini cheesecakes in the oven.  Once it’s set (with slight wiggle in the center), it’s ready to be taken out.
• Allow cheesecakes to cool for 20 minutes.
• Then add the toppings of your choice.
• We went with dark chocolate melt and speckled Easter eggs for the topping.
• Remove the lining from cheesecake after it’s cooled completely. Serve.
• You can chill Easter mini cheesecakes for few hours in refrigerator and then serve it chilled!

Video

Nutrition

Calories: 257kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 9gCholesterol: 73mgSodium: 192mgPotassium: 76mgFiber: 0gSugar: 18gVitamin A: 595IUVitamin C: 0.1mgCalcium: 49mgIron: 0.6mg

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