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    Home » Cake & Cupcake Recipes

    Mini Egg Cheesecakes

    Published: Mar 26, 2023 by Allison Ferraro · Modified: Mar 26, 2023 · 2 Comments

    Jump to Recipe

    Mini egg cheesecakes blend crushed Cadbury mini eggs with creamy vanilla bean cheesecake atop a graham cracker crust and garnished with rich chocolate "nests" for a cupcake-sized Easter dessert that's as indulgent as it is adorable.

    Mini cheesecakes topped with chocolate "nests" and Cadbury mini eggs on a pink cake stand with pink and white flowers. this Recipe

    What do you get when you combine rich and creamy cheesecake, chocolate ganache, and Cadbury mini eggs? Easter egg cheesecakes! These mini egg cheesecakes just may be the cutest little springtime desserts you didn't know you needed (but won't be able to live without)!

    I've become mildly obsessed with making mini cheesecakes (aka cheesecake cupcakes) in my muffin pan. They're just as delicious as a full-sized cheesecake baked in a springform pan, but they're so much easier to make. We're going to

    ✔️ Skip the water bath,

    ✔️ Skip wrapping the pan with foil so it doesn't leak,

    ✔️ And skip stressing about cracks in our cheesecake!

    The simplified method that you'll find here for mixing and baking cheesecake is beginner-friendly and yields a beautifully smooth cheesecake without cracks. And if you make a mistake and do end up with a few cracks, we're going to cover them up with ganache anyway, so no one will ever know.

    And before someone asks, even though the recipe is easy, no we are not taking any shortcuts on creamy texture and rich flavor!

    We're simply popping some muffin liners into the pan, filling them with graham cracker crust and vanilla bean cheesecake batter, baking the cakes, cooling them gradually, and chilling them before decorating and serving.

    So without further ado, say hello to your new favorite Easter dessert!

    Jump to:
    • Ingredient Notes & Substitutions
    • Special Equipment
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Recipe FAQs
    • Storage Instructions
    • More Easter Dessert Recipes
    • Recipe
    • Comments

    Ingredient Notes & Substitutions

    Recipe ingredients with labels on a white surface.

    Graham Crackers - A classic cheesecake comes with a graham cracker crust. A food processor makes it easy to grind the cookies and mix the crust. You can substitute an equal measure (by weight) of other cookies like Nilla Wafers or Oreos if you prefer.

    Cream Cheese - The key ingredient! Opt for full-fat block cream cheese that's room temperature. And while this is less important when making flavored cheesecake (like Biscoff or gingerbread), I recommend using high quality cream cheese for a vanilla cheesecake such as this, since its flavor will be more apparent in the final dessert. I love Philadelphia brand for both its flavor and texture.

    Sour Cream & Heavy Cream - These two ingredients work to lighten the cream cheese while adding an extra hit of tangy flavor and richness, respectively. The heavy cream is also used to make the chocolate ganache for topping the cheesecakes.

    Cadbury Mini Eggs - The star ingredient and one of the best Easter candies around! These candy-coated chocolate eggs are crushed and mixed into the batter and used to decorate the tops of the cheesecakes. You can substitute other candy-coated chocolate candies like M&Ms or Reese's Pieces.

    Chocolate Baking Bar - A chocolate baking bar will be used to make both the chocolate ganache and chocolate shavings for decorating the tops of the cheesecakes. Do not use chocolate chips, as they contain stabilizers and will not yield the proper texture for ganache.

    Vanilla Bean Paste (or Extract) - Vanilla provides essential flavoring for these mini cheesecakes. I really love to use vanilla bean paste, since it's a relatively affordable way to add those beautiful vanilla bean specks to the cheesecake, but pure vanilla extract works perfectly well, too.

    See recipe card at the bottom of this post for full ingredient list and measurements.

    Special Equipment

    In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

    • A standard muffin pan for baking the cheesecakes.
    • 12 muffin liners for lining the muffin pan.
    • A food processor for blending the crust. If you don't have a food processor you could use a knife to finely chop the ingredients before mixing together in a bowl, but a food processor will make this step much easier.
    • A rolling pin or mallet for crushing the mini eggs.
    • An electric hand mixer for mixing the cheesecake. A stand mixer with the paddle attachment can be used instead.

    Step-By-Step Recipe Instructions

    Step 1: Preheat oven to 375°F. Place 12 muffin liners into a standard muffin pan and set aside.

    Graham cracker crumbs and sugar blended in the bowl of a food processor.

    Step 2: Make the crust. Pulse graham crackers and brown sugar in the bowl of a food processor until there are fine crumbs with no large chunks.

    Graham cracker crust in the bowl of a food processor.

    Step 3: Add melted butter and blend until combined and the crumbs begin to stick together.

    Hand pressing down graham cracker crusts using the back of a metal spoon.

    Step 4: Divide the crust among the 12 muffin liners and press the crumbs into a solid crust using the back of a spoon. 

    Baked graham cracker crusts in brown muffin liners in a muffin pan.

    Step 5: Bake the crusts for 5 minutes, then remove the pan from the oven and turn the oven down to 325°F. Let the crusts cool slightly.

    Crushed Cadbury mini eggs in a plastic bag with a wooden rolling pin.

    Step 6: Place the mini eggs into a plastic food storage bag and seal the bag. Use a rolling pin to smash the candies. Set aside.

    Cream cheese and other ingredients blended together in a glass mixing bowl.

    Step 7: Make the cheesecake batter. Mix cream cheese, sugar, sour cream, heavy cream, vanilla, and salt, beating well on medium speed until smooth.

    Cheesecake batter in a glass mixing bowl.

    Step 8: Add egg and yolk and beat on low speed just until combined.

    Hand using a pink spatula to fold crushed mini eggs into cheesecake batter.

    Step 9: Fold crushed mini eggs into the cheesecake batter.

    Hand using a cookie scoop to portion cheesecake batter onto baked crusts in muffin pan.

    Step 10: Spoon cheesecake onto the crusts so that muffin liners are nearly filled.

    Baked mini cheesecakes in a muffin pan.

    Step 11: Return the pan to the 325°F oven and bake for 15 minutes or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan.

    Cooling & Chilling: Turn off the oven and let the cheesecakes sit in the warm oven with the door closed for 10 minutes. Then crack the oven door open and let the cheesecakes sit for another 10 minutes. Next transfer the pan to a wire rack and allow the cheesecakes to cool completely (about 1 hour). Finally, transfer the pan to the fridge and chill the cheesecakes for at least 2 hours and up to overnight.

    Hands holding a square of chocolate and a vegetable peeler, creating chocolate curls.

    Step 12: While the cheesecakes are chilling, make the chocolate shavings using 1 ½ ounces of the chocolate baking bar. Using one square of the bar at a time, warm the chocolate lightly in the microwave for just 10 seconds on 50% power. Use a vegetable peeler repeatedly along the edge of the chocolate square to create chocolate shavings. Repeat with the other squares. Set shavings aside.

    Chocolate ganache in a glass mixing bowl with a white spatula.

    Step 13: Once the cheesecakes have chilled and set, make the ganache. Chop the remaining 2 ounces of chocolate baking bar and place into a small glass bowl. Heat the heavy cream in the microwave or on the stove just until simmering. Pour the heated cream over the chocolate and let it sit for 2 minutes. Then stir until the chocolate is completely melted and the mixture is smooth and shiny. 

    Hand spreading chocolate ganache onto tops of cheesecakes using a small metal spoon.

    Step 14: Spoon 1 teaspoon of chocolate ganache onto each cheesecake, using the back of the spoon to spread the ganache towards the edges of the cheesecake.

    Hand sprinkling chocolate curls onto chocolate ganache on top of mini cheesecakes.

    Step 15: Carefully sprinkle chocolate shavings around the edges of the ganache on each cheesecake, leaving space in the center of the circle.

    Hand placing mini eggs into "nests" on tops of cheesecakes.

    Step 16: Add 3 Cadbury mini eggs into the center of each chocolate "nest" atop each cheesecake.

    Recipe Tips

    For smooth, lump-free cheesecake, be sure to let all of the dairy ingredients (cream cheese, sour cream, and heavy cream) and eggs come to room temperature room temperature before you begin baking. If you need to warm up your cream cheese quickly, cut it into smaller cubes and let it sit on the counter until it comes to room temperature.

    If you have them, cookie scoops are great for portioning the cheesecake into the muffin liners.

    Sliced mini egg cheesecake cupcake on a white plate.

    Recipe FAQs

    What pan to use for mini cheesecakes?

    I always use a standard muffin/cupcake pan for making mini cheesecakes. There is no need to buy a special pan when this trusty kitchen staple works so perfectly. Using muffin liners makes it easy to remove the baked cheesecakes from the pan, and there's no risk of leakage like there is with a springform pan.

    How do you keep mini cheesecakes from sinking?

    The secrets to avoiding cracks and sinking lie in how the batter is mixed and how the cheesecakes cool. Be sure to mix on low speed after the eggs are added to the batter to avoid adding too much air to the eggs, which could cause the cheesecakes to crack and then sink after baking. Also be sure to let the cheesecakes cool gradually by first letting them sit in the oven after turning it off, then cracking the oven door, then moving them to a cooling rack at room temperature.

    If your cheesecakes do end up cracking and sinking, it's okay! The toppings will help to cover it up anyway.

    Storage Instructions

    Because of it's high dairy content, never leave cheesecake at room temperature for more than 2 hours.

    Refrigerator: Cheesecakes can be stored in the fridge for up to 3 days, sealed in an airtight container. Let the cheesecakes sit at room temperature for 10 minutes before serving. The mini eggs will start to bleed their coating/color after about a day in the fridge, so it's best to refrigerate the cheesecakes without the eggs and add then just before serving.

    Freezing: Undecorated mini cheesecakes can be frozen, sealed in an airtight container, for up to one month. Let them thaw overnight in the fridge before decorating and serving.

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    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    Mini cheesecakes topped with chocolate "nests" and Cadbury mini eggs on a pink cake stand.

    Mini Egg Cheesecakes

    Mini egg cheesecakes blend crushed Cadbury mini eggs with creamy vanilla bean cheesecake atop a graham cracker crust and garnished with rich chocolate "nests" for a cupcake-sized Easter dessert that's as indulgent as it is adorable.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 50 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling & Chilling Time: 3 hours hours 50 minutes minutes
    Total Time: 5 hours hours
    Servings: 12
    Yield: 12 mini cheesecakes
    Calories: 299kcal
    Author: Allison Ferraro

    Special Equipment

    • 1 standard muffin pan
    • 12 muffin liners
    • 1 food processor
    • 1 electric hand mixer

    Ingredients

    Crust:

    • 3 ounces graham crackers (about 6 full graham cracker sheets)
    • 1 teaspoon light brown sugar
    • 2 Tablespoons unsalted butter, melted

    Cheesecake:

    • 1 cup Cadbury mini eggs, crushed
    • 12 ounces full-fat block cream cheese, room temperature
    • ⅜ cup granulated sugar
    • ¼ cup sour cream, room temperature
    • 2 Tablespoons heavy cream, room temperature
    • 1 Tablespoon vanilla bean paste (or extract)
    • ¼ teaspoon salt
    • 1 large egg plus 1 large egg yolk, room temperature

    Topping:

    • 3 ½ ounces semi-sweet chocolate baking bar, divided
    • 2 ounces heavy cream
    • 36 Cadbury mini eggs
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F. Place 12 muffin liners into a standard muffin pan and set aside.

    Make the crust.

    • Add graham crackers and brown sugar to the bowl of a food processor. Pulse until there are fine crumbs with no large chunks remaining.
    • Add melted butter and blend until combined and the crumbs begin to stick together.
    • Divide the crust among the 12 muffin liners (about 1 Tablespoon of crust per liner) and press the crumbs into a solid crust using the back of a spoon. 
    • Bake the crusts for 5 minutes, then remove the pan from the oven and turn the oven down to 325°F. Let the crusts cool while you prepare the cheesecake.

    Make the cheesecake.

    • Place the mini eggs into a plastic food storage bag. Seal the bag and place it on a hard, durable surface (like a cutting board). Use a rolling pin to smash the candies. Set aside.
    • In a large bowl, add cream cheese, sugar, sour cream, heavy cream, vanilla, and salt. Using an electric handheld mixer, beat well on medium speed until smooth.
    • Add egg and yolk and beat on low speed just until combined.
    • Fold crushed mini eggs into the cheesecake batter.
    • Spoon cheesecake onto the crusts so that muffin liners are nearly filled. (You'll use about 3 Tablespoons of cheesecake per liner.)
    • Return the pan to the 325°F oven and bake for 15 minutes or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan. Turn off the oven and let the cheesecakes sit in the warm oven with the door closed for 10 minutes. Then crack the oven door open and let the cheesecakes sit for another 10 minutes. Next transfer the pan to a wire rack and allow the cheesecakes to cool completely (about 1 hour). Finally, transfer the pan to the fridge and chill the cheesecakes for at least 2 hours and up to overnight.

    Decorate the cheesecakes.

    • While the cheesecakes are chilling, make the chocolate shavings using 1 ½ ounces of the chocolate baking bar. Using one square of the bar at a time, warm the chocolate lightly in the microwave for just 10 seconds on 50% power. Use a vegetable peeler repeatedly along the edge of the chocolate square to create chocolate shavings. Repeat with the other squares. Set shavings aside.
    • Once the cheesecakes have chilled and set, make the ganache. Chop the remaining 2 ounces of chocolate baking bar and place into a small glass bowl. Heat the heavy cream in the microwave or on the stove just until simmering. Pour the heated cream over the chocolate and let it sit for 2 minutes. Then stir until the chocolate is completely melted and the mixture is smooth and shiny. 
    • Spoon 1 teaspoon of chocolate ganache onto each cheesecake, using the back of the spoon to spread the ganache towards the edges of the cheesecake.
    • Carefully sprinkle chocolate shavings around the edges of the ganache on each cheesecake, leaving space in the center of the circle.
    • Add 3 Cadbury mini eggs into the center of each chocolate "nest" atop each cheesecake.
    • Serve immediately or refrigerate. If refrigerating before serving, let cheesecakes sit at room temperature for 5 to 10 minutes immediately before serving.

    Notes

    Storage: Cheesecakes can be stored in the fridge for up to 3 days, sealed in an airtight container. Let the cheesecakes sit at room temperature for 10 minutes before serving.
    Freezing: Undecorated mini cheesecakes can be frozen, sealed in an airtight container, for up to one month. Let them thaw overnight in the fridge, then let them sit at room temperature for 10 minutes before decorating and serving.

    Nutrition

    Calories: 299kcal | Carbohydrates: 34g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 320mg | Potassium: 160mg | Fiber: 1g | Sugar: 27g | Vitamin A: 289IU | Vitamin C: 0.2mg | Calcium: 147mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Allison

      April 10, 2023 at 11:20 am

      5 stars
      Made this for Easter. Super easy and absolutely delicious! I made two versions, one with the graham cracker and one with an oreo base. I will definitely make again!!! Both were equally amazing. Thank you!!

      Reply
      • Allison Ferraro

        April 11, 2023 at 3:30 pm

        I'm so glad to hear this recipe was a hit! I bet it was delicious with an Oreo crust, too. Thanks so much for leaving a review!
        - Allison

        Reply

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    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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