Go Back
Creamy Mini Egg Cheesecakes

Creamy Mini Egg Cheesecakes

Delightful individual cheesecakes with a creamy texture and crushed chocolate mini eggs, perfect for Easter brunch or festive spring gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, holiday
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowl
  • 1 electric mixer or whisk for beating cream cheese and eggs
  • 12 paper liners for muffin tin

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 2 cups full-fat cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate eggs chopped

Instructions
 

  • Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
  • Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
  • Press one tablespoon of the crumb mixture firmly into the bottom of each liner.
  • Beat the softened cream cheese and sugar in a large bowl until smooth and fluffy.
  • Add eggs one at a time, mixing carefully, then blend in vanilla extract without over-beating.
  • Fold in three-fourths of the chopped mini eggs gently by hand.
  • Divide the batter evenly into the liners, filling about three-fourths full.
  • Bake for 20 to 25 minutes until edges are set but centers still slightly jiggle.
  • Let cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
  • Before serving, top with the remaining chopped mini eggs.

Notes

  • Ensure cream cheese is at room temperature for a smooth batter.
  • Use a flat-bottom glass to press crust evenly.
  • Store cheesecakes in an airtight container refrigerated up to 5 days.