Can I make these mini cheesecakes without the Mini Eggs?

Absolutely! You can omit the Mini Eggs entirely for a classic mini cheesecake, or substitute with other mix-ins like chocolate chips, chopped nuts, or fresh berries depending on the season or occasion.

Why did my cheesecakes sink in the middle?

Mini cheesecakes often form a slight depression in the center as they cool – this is perfectly normal and makes a great little cradle for your toppings! However, if they sink dramatically, it could be due to overmixing the batter or opening the oven door during baking.

Can I use cupcake liners instead of muffin liners?

Yes! Regular cupcake liners work perfectly for this recipe. The terms are often used interchangeably, so use whichever you have on hand.

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

The centers should be mostly set but still have a slight jiggle when gently shaken. They'll continue to firm up as they cool. If the tops are starting to brown, they're likely overdone.

Easter Egg Mini Cheesecakes Recipe

Description

A delightful treat perfect for Easter, these mini cheesecakes boast a buttery graham cracker crust, creamy cheesecake filling, and festive Mini Eggs. They’re easy to make, customizable with toppings, and sure to be a crowd-pleaser!

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 oven
Preheat the oven to 350℉. Line a muffin pan with paper liners and set it aside to prepare for the cheesecakes.
Prepare the crust
In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until fully combined. Evenly divide the mixture among the lined muffin cups, pressing it down firmly with the back of a spoon to form a base.
Make the cheesecake filling
In another bowl, cream together the softened cream cheese, sugar, flour, egg, and vanilla extract until smooth. Gently fold in the chopped Mini Eggs to evenly disperse them throughout the batter.
Assemble and bake
Divide the cheesecake filling evenly on top of the prepared crusts in the muffin pan. Bake in the preheated oven for about 15-18 minutes, or until the center of each cheesecake is set.
Cool and chill
Allow the mini cheesecakes to cool in the muffin pan for approximately 5 minutes. Then transfer them to wire racks and let them cool completely. Once cooled, refrigerate the cheesecakes for a minimum of 2 hours to ensure they are fully set.
Add toppings (optional)
If desired, top the chilled mini cheesecakes with a dollop of vanilla frosting and garnish with extra Mini Eggs for a festive touch!

Notes

The total time mentioned does not include the time required for refrigerating the cheesecakes.
For a variation, you can crush different types of festive chocolate candies to incorporate into the cheesecake filling or as a topping.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 230
Sugar: 15g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg