Can I make these mini cheesecakes without Mini Eggs?

Absolutely! You can substitute any candy you like, or even fresh berries if you prefer. The base cheesecake recipe is versatile enough to support many mix-ins like chocolate chips, chopped nuts, or cookie pieces.

Why did my mini cheesecakes sink in the middle?

A slight sink in the middle is normal and creates the perfect well for toppings. However, if they collapse significantly, it could be due to overmixing the batter or sudden temperature changes. Try mixing more gently and allowing them to cool gradually.

Can I use a different crust for these mini cheesecakes?

Definitely! Oreo cookie crumbs, shortbread crumbs, or even digestive biscuits work wonderfully. Just maintain the same ratio with the butter to ensure the crust holds together properly.

How do I know when the mini cheesecakes are done baking?

They're ready when the edges are set but the centers still have a slight jiggle – like firm Jell-O. Overbaking can lead to cracks and a dry texture, so it's better to underbake slightly than overbake.

Easter Egg Mini Cheesecakes Recipe

Description

These Easter Egg Mini Cheesecakes are the perfect festive treat! With a buttery graham cracker crust, creamy cheesecake filling, and chopped Mini Eggs folded throughout, they’re a delightful dessert for Easter or springtime gatherings. They’re easy to make and perfect for individual servings, making them a crowd-favorite treat.

Ingredients

Units Scale

Crust

1 1/3 cup graham cracker crumbs
2 Tbsp granulated sugar
10 Tbsp unsalted butter

Cheesecake

8 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 large egg
1/2 tsp vanilla extract
3/4 cup Mini Eggs, chopped

Topping (optional)

Vanilla frosting
Mini Eggs

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Instructions

Preheat the Oven
Preheat your oven to 350℉. Line a muffin pan with paper liners and set it aside. This prepares the pan for baking and ensures easy removal of the cheesecakes once they’re done.
Prepare the Crust
In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly between the muffin liners in your prepared pan. Press the crumbs firmly into the bottom using the back of a spoon or your fingers to form a crust for each cheesecake.
Mix the Cheesecake Filling
In a separate bowl, cream together the softened cream cheese, granulated sugar, flour, egg, and vanilla extract. Mix until smooth and creamy. Gently fold in the chopped Mini Eggs to evenly distribute them throughout the batter.
Assemble and Bake
Spoon the prepared cheesecake batter evenly onto the crusts in the muffin pan. Bake in the preheated oven for 15-18 minutes, or until the center of the cheesecakes is set. Remove from the oven and let them cool in the pan for about 5 minutes.
Cool and Chill
Transfer the cheesecakes to a wire rack and allow them to cool completely. Once cooled, refrigerate for at least 2 hours to set the cheesecakes fully before serving.
Add the Toppings (Optional)
Just before serving, top each mini cheesecake with a swirl of vanilla frosting and decorate with additional Mini Eggs for a festive touch.

Notes

The total time mentioned does not include the refrigeration time. For the best results, it’s recommended to chill them for at least 2 hours before serving.
You can crush the graham crackers yourself for a fresher crust if you don’t have premade crumbs.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg