Easter Mini Cheesecakes

Easter mini cheesecakes are completely delicious! These mini cheesecakes are smooth and creamy, and has a hit from sour cream. A well balanced perfect bite-sized treat for any occasion. These are guaranteed crowd-pleaser!

These Easter mini 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 mini 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. Here’s perfect for Easter mini cheesecakes.  These min cheesecakes are super cute Easter treat that will be loved by both kids and adults.

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, then these mini 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 mini 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 mini cheesecakes. You can also make mini cheesecakes with vanilla wafers or mini oreo cheesecake with OREO cookies for the base.  Mini cheesecakes with graham cracker crust is something many swear on and I swear on it too. It’s simple perfect base to go with creamy cheesecake.

Ingredients for Easter Mini Cheesecake Recipes

Mini cheesecakes with graham cracker crust –

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 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!

Tips To Bake Easter Mini Cheesecakes

Bake mini cheesecakes directly in muffin tins or cupcake pan with cupcake liners! You don’t need any additional cheesecake pan.

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 mini cheesecakes start cracking in the oven, you are over baking it. Don’t over bake cheesecakes.

Before adding the topping cool Easter mini 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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Easter Mini Cheesecakes

Easter mini cheesecakes are completely delicious! These mini cheesecakes are smooth and creamy, and has a hit from sour cream. A well balanced perfect bite-sized treat for any occasion. These are guaranteed crowd-pleaser!

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 12 mini cheesecakes

Calories: 257kcal

Author: Jyothi Rajesh

Ingredients

CRUST

• 1 cup graham crackers1 cup graham crackers
• 3 tablespoon sugar3 tablespoon sugar
• 4 tablespoon butter4 tablespoon butter

FILLING

• 12 oz cream cheese12 oz cream cheese
• ½ cup sour cream½ cup sour cream
• 2 tablespoon flour2 tablespoon flour
• ¾ cup sugar¾ cup sugar
• 2 teaspoon vanilla extract2 teaspoon vanilla extract
• 2 eggs2 eggs
• A pinch of salt optionalA pinch of salt optional

TOPPING

• Dark chocolateDark chocolate
• Easter Chocolate EggsEaster 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!

Nutrition

Calories: 257kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 192mg | Potassium: 76mg | Fiber: 0g | Sugar: 18g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 0.6mg

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