Why You’ll Love This Recipe

These Mini Easter Cheesecakes are the perfect combination of rich, creamy cheesecake and festive decorations. The bite-sized portions make them ideal for serving at gatherings, and the versatility of toppings—like pastel candies, chocolate, and fruit—allows you to customize each one for the season. They also bake up quickly, saving you time in the kitchen while still giving you that satisfying cheesecake flavor.

The individual servings make these cheesecakes an ideal option for parties, especially since you can easily pack them up for guests to take home. The graham cracker crust adds a nice crunch to contrast with the smooth and creamy filling, and they are perfectly sized for portion control.

Mini Easter Cheesecakes

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1 cup sour cream
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup whipped cream (for topping)
Assorted pastel candies or chocolate for decoration

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each muffin cup to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, sugar, and vanilla extract, and continue beating until well combined.
Add the eggs one at a time, mixing well after each addition.
Spoon the cheesecake filling over the crusts, dividing it evenly between each cup.
Bake for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
Before serving, top each cheesecake with whipped cream and your choice of pastel candies or chocolate.

Servings and Timing

Servings: 12 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Chilling Time: 2 hours

Variations

Fruit Toppings: Top with fresh berries such as strawberries, blueberries, or raspberries for a fresh, fruity touch.
Chocolate Lovers: Add small pieces of chocolate or chocolate chips to the cheesecake mixture before baking for a decadent twist.
Coconut Crust: Swap the graham cracker crumbs for shredded coconut for a tropical flavor and texture.
Mini Carrot Cakes: For a fun Easter twist, add a few shreds of carrot into the batter or decorate the cheesecakes with mini carrot cake pieces.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
Freezing: These cheesecakes freeze well. After they’ve cooled and set, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
Reheating: It’s best to serve these cheesecakes chilled, but you can let them sit out at room temperature for about 15 minutes before serving if you prefer.

FAQs

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes can be made up to 2 days in advance. Just store them in the refrigerator and decorate them right before serving.

Can I use a store-bought crust for this recipe?

Yes, you can use store-bought mini graham cracker crusts to save time, though homemade ones will add a bit more flavor and texture.

How do I know when the cheesecakes are done?

The cheesecakes should be set at the edges but still slightly jiggly in the center when done baking. They will firm up as they cool.

Can I use non-dairy substitutes for the cream cheese and sour cream?

Yes, you can use non-dairy cream cheese and sour cream for a dairy-free version of this recipe. Just ensure the substitutes are thick and have a similar texture to regular cream cheese.

What can I use instead of graham cracker crumbs?

You can use crushed cookies like vanilla wafers or even digestive biscuits as a substitute for graham cracker crumbs in the crust.

Can I add chocolate chips to the filling?

Yes, adding mini chocolate chips or chopped chocolate to the cheesecake mixture will add a delicious chocolatey element.

How can I make these gluten-free?

To make these cheesecakes gluten-free, use gluten-free graham crackers or a gluten-free cookie as the crust base.

Can I freeze these mini cheesecakes?

Yes, you can freeze these mini cheesecakes. After they cool, wrap them individually in plastic wrap and store in a freezer-safe container.

Can I make this recipe in a bigger pan?

Yes, you can make a full-size cheesecake in a springform pan by doubling the ingredients. Adjust the baking time accordingly, and check for doneness by inserting a toothpick into the center.

Can I skip the whipped cream topping?

Yes, you can skip the whipped cream topping or replace it with a dollop of cream cheese frosting for a different flavor.

Conclusion

These Mini Easter Cheesecakes are a delicious and festive treat that will add a sweet touch to your holiday table. With their creamy filling, crunchy graham cracker crust, and customizable toppings, they’re sure to be a hit at any Easter celebration. Easy to make and even easier to enjoy, these cheesecakes will become a favorite year after year!