Name: Mini Easter Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 12 graham cracker crumbs (about 1 cup); 3 tablespoons sugar; 5 tablespoons unsalted butter, melted; 2 (8-ounce) packages cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup sour cream; 1/4 cup heavy cream; Assorted Easter candy (such as jelly beans, mini chocolate eggs, or pastel M&Ms) for topping

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Delicious, bite-sized cheesecakes perfect for celebrating Easter! These Mini Easter Cheesecakes are creamy, light, and topped with colorful candy for a festive touch. They make for a delightful and festive dessert that’s both easy to prepare and a hit at any gathering.

Ingredients

12 graham cracker crumbs (about 1 cup)

3 tablespoons sugar

5 tablespoons unsalted butter, melted

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

Assorted Easter candy (such as jelly beans, mini chocolate eggs, or pastel M&Ms) for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 325°F (163°C).

Line a 12-cup muffin tin with paper liners.

In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture holds together when pressed.

Press the graham cracker mixture into the bottom of each muffin cup, about 1 tablespoon per cup. Use the back of a spoon to gently pack it down.

In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy, about 2 minutes.

Add the eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream until fully combined.

Pour the cheesecake batter evenly into each muffin cup, filling about 3/4 of the way.

Bake for 18-20 minutes, or until the cheesecakes are set but slightly jiggly in the center.

Let the cheesecakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, refrigerate the cheesecakes for at least 2 hours or until ready to serve.

Just before serving, top each mini cheesecake with a variety of Easter candy.

Servings and Timing

Servings: 12 servings

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 2 hours 35 minutes (including cooling and refrigeration)

Variations

Different Crusts: You can switch out graham cracker crumbs for crushed Oreos, digestive biscuits, or vanilla wafers for a fun twist on the crust.

Flavored Cheesecake: Add lemon zest, orange zest, or a swirl of fruit preserves into the cheesecake batter for extra flavor.

Topping Variations: Instead of Easter candy, feel free to top the cheesecakes with fresh berries, whipped cream, or even a drizzle of chocolate sauce for a different celebration vibe.

Storage/Reheating

Storage: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.

Reheating: These cheesecakes are best served cold, so there’s no need to reheat. Simply take them out of the fridge before serving for a few minutes to take the chill off.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can make these mini cheesecakes a day or two in advance. Just be sure to store them properly in the refrigerator until you’re ready to serve.

Can I use a different type of crust?

Absolutely! You can use crushed graham crackers, Oreos, vanilla wafers, or even pretzels for a salty-sweet crust variation.

What Easter candy works best for topping?

I like using jelly beans, pastel M&Ms, or mini chocolate eggs for a colorful and festive touch, but you can use any small candy that fits your preference.

Can I freeze these mini cheesecakes?

Yes, you can freeze them before topping with candy. Place the cheesecakes in a single layer on a baking sheet, freeze them until solid, and then store them in an airtight container for up to 2 months. Add the candy just before serving.

Can I make this recipe into a regular-sized cheesecake?

Yes, you can pour the cheesecake batter into a springform pan or regular pie pan, but the baking time will need to be adjusted. Bake for 40-50 minutes, or until the center is set but slightly jiggly.

Conclusion

These mini Easter cheesecakes are the ultimate treat for the holiday season. They’re easy to make, wonderfully creamy, and so cute with their colorful candy topping. Whether you’re preparing them for an Easter party or just for a family get-together, they are sure to be a hit. I love how versatile this recipe is, so feel free to get creative with the flavors and toppings.

Recipe:

Mini Easter Cheesecakes

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Print Recipe

Celebrate Easter with these adorable, bite-sized mini cheesecakes that are as delicious as they are festive! Topped with colorful Easter candy, these creamy and smooth cheesecakes are a perfect holiday treat. The graham cracker crust adds the ideal crunch, making each bite a delightful combination of flavors. They’re easy to prepare, and a guaranteed crowd-pleaser at your Easter gathering!

Total Time: 2 hours 35 minutes (including cooling and refrigeration)
Yield: 12 mini cheesecakes

Instructions

Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with paper liners.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated.
Press the graham cracker mixture into the bottom of each muffin cup, about 1 tablespoon per cup.
In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy.
Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream.
Pour the cheesecake batter evenly into each muffin cup, filling about 3/4 of the way.
Bake for 18-20 minutes, until set but slightly jiggly in the center.
Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving.
Top each cheesecake with assorted Easter candy just before serving.