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 another mix-in like chocolate chips, chopped nuts, or a fruit swirl. The base recipe creates a perfect blank canvas for your creativity.

Why did my mini cheesecakes sink in the middle?

Sinking centers usually indicate that the cheesecakes were underbaked or cooled too quickly. Make sure they're just set when you remove them from the oven and cool them gradually at room temperature before refrigerating.

Can I use a different cookie for the crust?

Definitely! Oreo crumbs, vanilla wafers, or shortbread cookies all make excellent crust alternatives. Just keep the same ratio of crumbs to butter, and you'll have a perfect crust with a different flavor profile.

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

The edges should be set, but the center should still have a slight jiggle (like Jell-O). If you gently touch the center, it should spring back slightly but not be completely firm. They will continue to set as they cool.

Easter Egg Mini Cheesecakes Recipe

Description

These delightful Easter Egg Mini Cheesecakes are the perfect sweet treat for your festive gatherings! With a buttery graham cracker crust, rich and creamy cheesecake filling, and a fun addition of Mini Eggs, they’re irresistible bite-sized desserts. They’re easy to make and can be customized with frosting or additional toppings to suit your taste.

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 pure 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 for later.
Prepare the Crust
In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Divide the mixture evenly into the prepared muffin pan, pressing it down firmly using the back of a spoon to create the crust base.
Mix the Cheesecake Batter
In a separate bowl, cream together the softened cream cheese, granulated sugar, all-purpose flour, egg, and vanilla extract using a hand mixer or whisk until smooth and lump-free. Gently fold in the chopped Mini Eggs until evenly distributed.
Assemble and Bake
Spoon the cheesecake batter evenly over the prepared crust in each muffin liner. Bake in the preheated oven for 15-18 minutes, or until the centers are set but still have a slight jiggle. Remove from the oven and let cool in the pan for about 5 minutes.
Cool and Chill
Carefully transfer the cheesecakes to a wire rack to cool completely. Once cooled, refrigerate them for at least 2 hours to allow the flavors to meld and for the texture to firm up.
Top and Serve
Add your desired toppings, such as vanilla frosting and additional Mini Eggs, before serving. Enjoy these sweet and festive treats cold!

Notes

The total preparation time does not include the 2 hours needed for chilling the cheesecakes in the fridge. Be sure to allow extra time for optimal results.
To easily crush Mini Eggs, place them in a plastic zip-top bag and lightly tap them with a rolling pin

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 15g
Sodium: 135
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg