Mini Egg Cheesecakes

Mini egg cheesecakes became my favorite spring dessert after a last-minute Easter brunch where I wanted something festive but stress-free so I threw together a no-bake cheesecake filling and pressed it into muffin tins with crushed cookies then topped it with whipped cream and colorful mini eggs. The result was so cute and creamy that it disappeared faster than anything else on the table.

Now I make these little cheesecakes any time I need a cheerful treat that feels playful but still impresses so they’re perfect for birthdays baby showers or spring picnics. Each one is creamy crunchy and perfectly portioned for sharing or savoring solo with a smile.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Graham crackers – Crushed into crumbs to form the buttery base.
• Butter – Holds the crust together and gives it rich flavor.
• Cream cheese – The creamy tangy star of the filling.
• Powdered sugar – Sweetens the cheesecake just enough without being grainy.
• Vanilla extract – Adds smooth warm notes to the filling.
• Heavy cream – Whipped to make the filling light and airy.
• Whipped cream – Used for decorating the tops.
• Mini chocolate eggs – The adorable and colorful finishing touch.

Tools You’ll Need

• Food Processor or Rolling Pin – To crush the graham crackers into fine crumbs.
• Mixing Bowls – For blending the crust and the creamy filling separately.
• Electric Mixer – Helps me whip the cream and blend the filling until silky smooth.
• Spatula – For folding in the whipped cream gently without deflating it.
• Cupcake or Muffin Pan – I like using silicone molds or paper liners for easy removal.
• Spoon or Tamper – To press the crust down firmly into each mold.
• Piping Bag – Makes topping with whipped cream neat and pretty.

Instructions

Step 1: Make the Crust

I mix crushed graham crackers and melted butter in a bowl until the texture feels like wet sand then I press this mixture firmly into the bottoms of lined muffin cups.

Step 2: Chill the Crust

I pop the crusts into the fridge while I prepare the cheesecake filling so they can firm up a bit.

Step 3: Beat the Filling

In a mixing bowl I beat the cream cheese until smooth then I add powdered sugar and vanilla extract and continue mixing until fluffy.

Step 4: Fold in the Cream

In a separate bowl I whip the heavy cream until it forms stiff peaks then I gently fold it into the cream cheese mixture using a spatula to keep the texture light.

Step 5: Fill the Cups

I spoon or pipe the cheesecake filling on top of the chilled crusts smoothing the tops with a spoon.

Step 6: Chill Until Set

I refrigerate the cheesecakes for at least 4 hours or overnight so they firm up nicely and hold their shape.

Step 7: Decorate and Serve

Once they’re set I pipe whipped cream on top and finish each mini cheesecake with a few pastel mini eggs right before serving.

Tips

For extra flavor I sometimes add a dash of lemon zest to the filling or use chocolate cookie crumbs for the base. If you want to get ahead you can make and freeze these without toppings then decorate them the day you serve. And don’t be afraid to get creative with the mini eggs – speckled, colorful, or even filled ones all work beautifully.

Ways to Serve

These mini egg cheesecakes are perfect for spring celebrations Easter dessert tables or even as a make-ahead sweet for brunch. I also love wrapping them up in cupcake boxes to give as edible gifts or adding them to a dessert board with fruit and cookies.

Frequently Asked Questions

Can I make Mini Egg Cheesecakes ahead of time?

Yes! They hold up beautifully in the fridge for 2–3 days or can be frozen without the toppings.

Can I use store-bought whipped topping instead of heavy cream?

Absolutely! Just fold it gently into the cream cheese mixture and reduce the added sugar slightly.

What’s the best way to remove them from the pan?

If using a muffin tin I recommend paper liners or a silicone tray so you can pop them out easily once chilled.

See You in the Kitchen

I hope you give these mini egg cheesecakes a try! They’re fun to make sweet to share and the perfect bite-sized treat for any celebration. Don’t forget to save this recipe for your next festive gathering or springtime craving.

Happy Cooking!

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