Mini Easter Cheesecakes
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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.
Table of Contents
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!
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!
Ingredients
Lake Champlain Organic Hot Chocolate Mix
Annie’s Organic Honey Graham Crackers
Florida Crystals Organic Powdered Sugar
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
Tools Needed
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Step by Step Instructions
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.
Baker's Tips
- 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.
FAQ's
If you don’t have hot chocolate mix, you can use half Dutch cocoa powder and half cane sugar in its place.
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.
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!
These need to be stored in an airtight container in the fridge.
Craving More?
Mini Easter Cheesecakes
Ingredients
Crust
- 100 grams honey graham crackers (crushed)
- 57 grams salted butter (softened)
- 28 grams Lake Champlain Organic Hot Cocoa Mix
Filling
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 pound cream cheese
- 71 grams powdered sugar (sifted)
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
Topping
- 1 ½ cups heavy whipping cream
- 1 teaspoon cane sugar
- 1 teaspoon vanilla extract
- Natural rainbow sprinkles
- 12 Lake Champlain Organic Assorted Chocolate Eggs
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
Notes
Nutrition
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