Mini Egg Cheesecakes
Mini Egg Cheesecakes: Easy, creamy, dreamy! Make these delicious treats for spring. Get the recipe now!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Cuisine: American
Ingredients
- 150 grams Graham Crackers, crushed
- 75 grams Unsalted Butter, melted
- 100 grams Granulated Sugar (for crust and filling)
- 450 grams Cream Cheese, room temperature
- 2 Large Eggs, room temperature
- 1 teaspoon Pure Vanilla Extract (for filling)
- 1 tablespoon Lemon Juice
- 1 tablespoon All-Purpose Flour
- 1/4 teaspoon Salt
- 200 grams Cadbury Mini Eggs, for topping
- 240 ml Heavy Cream, very cold
- 30 grams Powdered Sugar
- 1/2 teaspoon Pure Vanilla Extract (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup mini muffin tin with paper liners. Crush graham crackers very finely. Combine crushed graham crackers with melted unsalted butter and 1 tablespoon granulated sugar until it resembles wet sand. Press about a tablespoon of this mixture into the bottom of each lined muffin cup. Bake for 5 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat room temperature cream cheese with an electric mixer until smooth and fluffy. Gradually add the remaining granulated sugar, beating until just combined. Scrape down the sides of the bowl. Beat in eggs, one at a time, incorporating each fully before adding the next. Stir in pure vanilla extract, fresh lemon juice, all-purpose flour, and salt. Mix on low speed until just combined. Do not overmix.
- Carefully pour or spoon the cheesecake batter over the cooled crusts, filling each cup about three-quarters full. Gently tap the muffin tin on the counter a few times to release air bubbles. Bake for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecakes cool in the oven for about 15 minutes. Remove from the oven and let cool completely in the muffin tin on a wire rack before transferring to the refrigerator. Chill for at least 2-3 hours, or preferably overnight.
- In a chilled large mixing bowl, combine very cold heavy cream, powdered sugar, and 1/2 teaspoon pure vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
- Once Mini Egg Cheesecakes are thoroughly chilled and firm, carefully remove each from its muffin liner. Using a piping bag fitted with a star or round tip, pipe a generous swirl of whipped cream onto the top of each cheesecake. Artfully arrange 2-3 colorful Cadbury Mini Eggs (or crushed Mini Eggs) on top of each whipped cream swirl. Serve immediately or store in an airtight container in the refrigerator.
Notes
Get ready to fall head over heels for these absolutely adorable Mini Egg Cheesecakes! Imagine individual creamy, dreamy cheesecakes, each nestled in a crunchy graham cracker crust and crowned with a vibrant, pastel Mini Egg. They’re the perfect bite-sized indulgence, boasting a rich, tangy cheesecake filling that melts in your mouth, perfectly balanced by the sweet, chocolatey crunch of the iconic Easter candy. These little wonders are not just a treat for your taste buds but a feast for the eyes, guaranteed to bring a smile to anyone’s face and make any spring gathering feel extra special and whimsical. They are incredibly easy to make, yet look utterly impressive.