Mini Easter Egg Cheesecakes Recipe – A Fun & Festive Dessert
Easter is the perfect time to get creative in the kitchen, and nothing says festive quite like this Mini Easter Egg Cheesecakes recipe. These adorable little cheesecakes are served inside hollow chocolate eggs and decorated with candy, making them both a show-stopping centerpiece and a sweet treat.
Not only are they deliciously creamy and indulgent, but they’re also fun to make with kids or serve at Easter brunch. If you’re looking for a dessert that’s easy, no-bake, and guaranteed to impress, these mini cheesecakes will be your go-to holiday favorite!
Ingredients (Makes 8 Mini Cheesecakes)
For the Cheesecake Filling:
- 8 hollow chocolate Easter eggs (medium-sized, split in half)
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream (chilled)
For the Crust Layer (optional):
- ½ cup graham cracker crumbs (or digestive biscuit crumbs)
- 2 tbsp melted butter
For Decoration:
- Mini candy-coated chocolate eggs (e.g., Cadbury Mini Eggs)
- Sprinkles or shredded coconut (dyed green to look like “grass”)
Step by Step Cooking Guide
- Prepare the chocolate eggs – Carefully cut each hollow chocolate Easter egg in half lengthwise to form “egg cups.” Place them on a tray lined with parchment paper.
- Make the crust (optional) – Mix graham cracker crumbs with melted butter. Spoon 1 tsp of the mixture into each chocolate egg half and press down gently to form a base. Chill for 10 minutes.
- Whip the cream – In a chilled bowl, beat the heavy cream until stiff peaks form. Set aside.
- Make the cheesecake filling – In another bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until combined.
- Fill the eggs – Spoon or pipe the cheesecake filling into each chocolate egg half, smoothing the tops.
- Decorate – Add mini eggs, sprinkles, or shredded coconut “grass” for a festive look.
- Chill & serve – Refrigerate for at least 1–2 hours before serving so the filling sets.
Cooking Time & Serving Size
- Prep Time: 20 minutes
- Chill Time: 1–2 hours
- Total Time: ~2 hours 20 minutes
- Serving Size: 16 halves (8 whole eggs)
Tips & Variations
- No-bake crust alternative: Skip the crust and fill directly for an easier version.
- Chocolate lovers: Use Oreo cookie crumbs instead of graham crackers.
- Fruit twist: Add a spoonful of lemon curd, strawberry jam, or raspberry puree under the filling.
- Kid-friendly project: Set up toppings like sprinkles, jelly beans, or mini marshmallows and let kids decorate.
Nutrition Info (Per Cheesecake Half – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 15 g |
Healthy Alternatives
- Gluten-Free: Use gluten-free graham crackers or skip the crust.
- Sugar-Free: Swap powdered sugar for erythritol or stevia, and use sugar-free chocolate eggs.
- Keto-Friendly: Use almond flour + butter crust, sugar-free sweetener, and dark chocolate eggs.
- Low-Fat: Substitute cream cheese with light cream cheese and use less butter in the crust.
Serving Suggestions
These Mini Easter Egg Cheesecakes are as delightful to look at as they are to eat. Serve them on a festive platter at your Easter brunch, gift them in decorative boxes, or let the kids decorate their own as a fun holiday activity.
Creamy, crunchy, chocolatey, and colorful — this recipe is the ultimate Easter treat that everyone will remember!
FAQ’s
Q1: Can I make these ahead of time?
Yes! Prepare them up to 24 hours in advance and keep them refrigerated until ready to serve.
Q2: What if my chocolate eggs crack while cutting?
Use a warm knife (dip in hot water and dry) to carefully slice through the eggs to prevent cracking.
Q3: Can I freeze Mini Easter Egg Cheesecakes?
It’s not recommended, as the chocolate shells may crack when frozen. Best to keep refrigerated.
Q4: Can I use store-bought cheesecake filling?
Yes, a premade filling or whipped cream cheese spread can save time.
Q5: How do I keep the eggs from rolling around?
Nestle them in a muffin tin or line the tray with crushed foil to keep them stable while filling.
