Mimi's Organic Eats » Easter Recipes » Mini Easter Cheesecakes

Mini Easter Cheesecakes

This mini cheesecake recipe is all dressed up for Easter! Mini cheesecake with chocolate Easter eggs and pastel rainbow sprinkles is a delicious and festive way to celebrate!

If you’re looking for more Easter recipes, try some of my other favorites like Sourdough Carrot Snack Cake, Easter Egg Thumbprint Cookies, or Easter Banana Blondies.

easter mini cheesecakes

Why You'll Love This Recipe

Mini: Everyone knows if you make it mini, you make it better. These Mini Easter Cheesecakes are individual desserts that you can share this Easter that everyone will love!

Festive: This recipe or cheesecake with chocolate Easter eggs is incredibly festive! I teamed up with my friends at Lake Champlain Chocolates using their Organic Assorted Chocolate Eggs. These are a favorite Easter candy of mine and I love topping these Mini Easter Cheesecakes with their assorted eggs as it gives each one a unique flavor, depending on the egg you use (vanilla cream, coconut cream, peanut butter…)!

Easy: This mini cheesecake recipe is incredibly easy to make! The cheesecake filling is a no bake cheesecake, which saves so much time and is incredibly easy. If you have kids, this is an easy recipe for kids to help with as they can help press the crust into the liners, add sprinkles and even top them with the chocolate eggs!

easter mini cheesecakes

The Best Organic Chocolate Eggs

Make sure to pick up some Lake Champlain Organic Assorted Chocolate Eggs for your Easter celebrations! These are my favorite chocolate Easter eggs as they have so many different flavors like vanilla cream, coconut cream (my fave!), peanut butter, milk caramel, dark chocolate truffle, and milk chocolate truffle! They also have amazing Organic Chocolate Carrots, Organic Chocolate Bunnies, and more!

easter mini cheesecakes
organic chocolate carrots or eggs

Ingredients for Mini Easter Cheesecakes

Lake Champlain Organic Hot Chocolate Mix

Annie’s Organic Honey Graham Crackers

Organic Valley Salted Butter

Organic Valley Cream Cheese

Florida Crystals Organic Powdered Sugar

Organic Valley Sour Cream

Simply Organic Vanilla Extract

Organic Lemon Juice

Organic Valley Heavy Whipping Cream

India Tree Nature's Colors Carnival Mix Sprinkles

Lake Champlain Organic Assorted Chocolate Eggs

easter mini cheesecakes

Tools Needed

Digital Food Scale

Food Processor

Stand Mixer

Cupcake Pans

Piping Bags

Ateco Tip #827

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easter mini cheesecakes

How to Make Mini Easter Cheesecakes

Step 1

Preheat the oven to 350°F. Line a cupcake pan with liners.

To make the crust: In a food processor, add the graham crackers, butter, and cocoa mix. Pulse and then mix to combine completely until you have a uniform mixture.

Add 1 tablespoon of the graham cracker crust to the cupcake liners and press down evenly.

Bake for 5 minutes. Allow to cool completely.

Step 2

To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, and gradually increase the speed as the mixture thickens, until you are at full speed. Whisk until stiff peaks form. Transfer the whipped cream to a separate bowl (no need to wash the mixing bowl).

Step 3

Add the cream cheese, powdered sugar, sour cream, and lemon juice into the mixing bowl. Using the paddle attachment, mix on low until combined, then speed mixer up to high and mix until light and fluffy.

Transfer the whipped cream back into the mixing bowl and fold together with a spatula until the mixture is combined completely.

Add the filling to a piping bag and pipe filling into the cupcake liners.

Transfer the cupcake pan to the fridge and allow them to set for at least 4 hours or overnight.

Step 4

To make the whipped cream: In the bowl of a stand mixer add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low until combined, then gradually increase the speed as the mixture starts to thicken until you’re at full speed. Whisk until stiff peaks form.

Step 5

Transfer to a piping bag with Ateco tip #827. Pipe a dollop of whipped cream on top of each mini cheesecake, add rainbow sprinkles, and top with a chocolate egg.

easter mini cheesecakes

Tips for Mini Easter Chocolate Cheesecakes

• I use muffin liners instead of cupcake liners so the sides are smooth. If you use cupcake liners you’ll have the textured sides, either one will work, but use whichever you prefer for the final look of the cheesecakes.

• I use India Tree Nature’s Colors Carnival Mix Sprinkles for pastel natural sprinkles. You can skip this step or use another natural sprinkle if you prefer.

• If you want to make these Mini Easter Cheesecakes pastel, you can add in an organic food coloring to the cream cheese mixture!

• Make sure to store these in an airtight container in the fridge so they don’t dry out.

easter mini cheesecakes

FAQ's

What if I don’t have hot chocolate mix?

If you don’t have hot chocolate mix, you can use half Dutch cocoa powder and half cane sugar in its place.

Do I need to top with more whipped cream?

No, if you like a less sweet dessert, you can skip this step and leave off the whipped cream topping and just place the chocolate egg on top.

Can I make these ahead of time?

Yes, if you want to make ahead of time you can. They need to be stored in an airtight container in the fridge (or under a cake dome in the fridge). So, if you make ahead of time be sure to store properly. You can also make the mini cheesecakes ahead of time and then top them with whipped cream and eggs the day of your party if that makes it easier!

How should I store these?

These need to be stored in an airtight container in the fridge.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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easter mini cheesecakes

Mini Easter Cheesecakes

Mimi Council
This mini cheesecake recipe is all dressed up forEaster with the addition of cream filled chocolate eggs on top! Try these MiniEaster Cheesecakes for your Easter celebration.
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 4 hours
Course Dessert
Cuisine American
Makes 12 cheesecakes
Calories 416 kcal

Ingredients
 
 

Crust

Filling

Instructions
 

  • Preheat the oven to 350°F. Line a cupcake pan with liners.
  • To make the crust: In a food processor, add the graham crackers, butter, and cocoa mix. Pulse and then mix to combine completely until you have a uniform mixture.
  • Add 1 tablespoon of the graham cracker crust to the cupcake liners and press down evenly.
  • Bake for 5 minutes. Allow to cool completely.
  • To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, and gradually increase the speed as the mixture thickens, until you are at full speed. Whisk until stiff peaks form. Transfer the whipped cream to a separate bowl (no need to wash the mixing bowl).
  • Add the cream cheese, powdered sugar, sour cream, and lemon juice into the mixing bowl. Using the paddle attachment, mix on low until combined, then speed mixer up to high and mix until light and fluffy.
  • Transfer the whipped cream back into the mixing bowl and fold together with a spatula until the mixture is combined completely.
  • Add the filling to a piping bag and pipe filling into the cupcake liners.
  • Transfer the cupcake pan to the fridge and allow them to set for at least 4 hours or overnight.
  • To make the whipped cream: In the bowl of a stand mixer add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low until combined, then gradually increase the speed as the mixture starts to thicken until you’re at full speed. Whisk until stiff peaks form.
  • Transfer to a piping bag with Ateco tip #827. Pipe a dollop of whipped cream on top of each mini cheesecake, add rainbow sprinkles, and top with a chocolate egg.
  • Store in an airtight container in the fridge for up to 3 days.

Video

YouTube video

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 416kcalCarbohydrates: 19gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 106mgSodium: 239mgPotassium: 118mgFiber: 0.4gSugar: 13gVitamin A: 1371IUVitamin C: 1mgCalcium: 84mgIron: 0.5mg
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