Easter Mini Cheesecakes – are so perfectly creamy that they melt in your mouth. Graham cracker crust, cream cheese filling, chocolate buttercream nest and Easter egg candies make this incredible mini Easter dessert.
There is less than a month left until Easter, so the time is right to start looking for new delicious recipes, perfect for this holiday. These Easter Mini Cheesecakes are my choice and I’m gladly sharing this recipe with you. I like them because I love cheesecakes and chocolate, they are easy to make and they look lovely.
Which ingredients are necessary to make Easter Mini Cheesecakes?
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Eggs
- Sour cream
- Heavy cream
- Vanilla extract
- All purpose flour
- Food coloring
- Cocoa powder
- Powdered sugar
- milk
- Use Easter chocolate candy and shredded coconut to decorate.
All the necessary quantities can be found at the bottom of this post, in the recipe card.
How to make Easter Mini Cheesecakes?
Start by making graham cracker crust, first:
Combine graham cracker crumbs, sugar and melted butter. Divide the mixture among paper lined muffin cups, pressing firmly to make a solid layer. Bake for 5 minutes at 350 degrees, then take them out of the oven to cool. Meanwhile, prepare cheesecake mixture.
To prepare cheesecake filling:
Mix softened cream cheese and sugar until smooth, then add one egg at a time and continue mixing until each egg is incorporated. Next, add flour and mix some more, until combined. Finally add sour cream, heavy whipping cream and vanilla extract and mix only until it’s all combined. Do not overmix! Divide the mixture then, into 3 separate bowls and add the color of your choice into each one. Add the coloring gradually, mixing all the time, until you get the color of your choice.
Next, divide the cheesecake mixture among muffin cups over graham cracker crust. The crust should be completely cooled before you add the filling. Bake at 325 degrees for 18-22 minutes or until the center jiggles slightly. Do not overbake, or your cheesecake will have cracks on top! Take them out of the oven and leave to cool completely at room temperature, then transfer to the fridge and let them cool for at least 3 hours.
To prepare chocolate buttercream:
Mix softened butter, powdered sugar and cocoa. When it starts to combine, add milk gradually and keep mixing until smooth. Next, put buttercream into a piping bag with Multi-Opening decorating or Grass Piping Tip. Take the cheesecakes out of the fridge and use buttercream to make the shape of a nest around the edges of each cake. Put Easter chocolate candies in the middle and sprinkle some shredded coconut on top.
Tips and tricks for making perfect Easter Mini Cheesecakes:
Do not overmix the batter! If you do, the cakes will be full of holes because of the air that appears when mixing.
Do not overbake! If you do, they will have cracks on top and will lose the fine, creamy texture. The cakes are done when the center jiggles slightly.
Make sure that the cheese you are using is room temperature before mixing.
Eggs should also be room temperature.
How to store Easter Mini Cheesecakes? In the fridge, in an airtight container, for 3-4 days.
Can Easter Mini Cheesecakes be frozen?
Yes, but without the buttercream. My advice is to prepare buttercream on the day when you are planning to serve cheesecakes, or one day ahead and keep it in the fridge. When you take it out of the fridge, let it reach room temperature before filling the cakes. If it’s necessary, you can freeze buttercream for 3 months in a freezer bag and then take it out of the freezer one day before serving and leave it in the fridge overnight, and then, when it reaches room temperature – beat it again.
More Easter recipes can be found here – EASTER RECIPES. If you like CHEESECAKE AND PIE this is the place for you. I enjoyed preparing these Easter Mini Cheesecakes, try them out and I’m sure they will become one of your favorite Easter treats.
Easter Mini Cheesecakes
Easter Mini Cheesecakes – are so perfectly creamy that they melt in your mouth. Graham cracker crust, cream cheese filling, chocolate buttercream nest and Easter egg candies make this incredible mini Easter dessert.
Ingredients
- CRUST:
- 1 cup graham cracker crust
- 1 tablespoon granulated sugar
- 3 tablespoon unsalted butter, melted
- CHEESECAKE FILLING:
- 3 8 Oz pkgs. cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoon all purpose flour
- 1/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Food coloring
- CHOCOLATE BUTTERCREAM:
- 1/3 cup + 1/2 tablespoon unsalted butter, softened
- 3/4 cup powdered sugar
- 1/8 cup cocoa powder
- 1/2 -1 tablespoon milk
- Easter chocolate candy and shredded coconut to decorate.
Instructions
- TO MAKE THE GRAHAM CRACKER CRUST - Preheat the oven to 350 degrees. Next, line 12 standard size muffin cups with paper liners and set aside.
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mixing until the crumbs are coated with butter. Then, divide the mixture among muffin cups, pressing firmly to make a solid layer. I used a measuring cup for this. Bake for 5 minutes, then take them out of the oven to cool. Reduce the heat in the oven to 325 degrees.
- TO MAKE CHEESECAKE FILLING - In a larger bowl, mix softened cream cheese and sugar at a low speed until smooth. Next, add one egg at a time and continue mixing at medium speed until each egg is nicely incorporated, then add flour and mix some more, until combined.
- Finally add sour cream, heavy whipping cream and vanilla extract and mix until it’s all combined. Do not overmix!
- Divide the filling into three separate bowls and add the color of your choice into each one. Add the coloring gradually, mixing all the time, until you get the color of your choice.
- Next, divide the cheesecake mixture among muffin cups over graham cracker crust. The crust should be completely cooled before you add the filling.
- Bake for 18-22 minutes or until the center jiggles slightly. Do not overbake, or your Cheesecake will have cracks on top! Take them out of the oven and leave to cool completely at room temperature, then transfer to the fridge and let them cool for at least 3 hours.
- TO MAKE CHOCOLATE BUTTERCREAM - mix softened butter, powdered sugar and cocoa. When it starts to combine, add milk gradually and keep mixing until smooth.
- Use a spoon or plastic spatula to transfer the buttercream into a piping bag with Multi-Opening Decorating Tip or Grass Piping Tip.
- Take the cheesecakes out of the fridge and use buttercream to make the shape of a nest around the edges of each cake. Put Easter chocolate candies in the middle and sprinkle some shredded coconut on top.
Notes
- How to store Easter Mini Cheesecakes? In the fridge, in an airtight container, for 3-4 days.
- Can Easter Mini Cheesecakes be frozen? Yes, but without the buttercream. My advice is to prepare buttercream on the day when you are planning to serve cheesecakes, or one day ahead and keep it in the fridge. When you take it out of the fridge, let it reach room temperature before filling the cakes.
- If it’s necessary, you can freeze buttercream for 3 months in a bag and then take it out of the freezer one day before serving and leave it in the fridge overnight, and then, when it reaches room temperature – beat it again.
- Do not overmix the batter! If you do, the cakes will be full of holes because of the air that appears when mixing.
- Do not overbake! If you do, they will have cracks on top and will lose the fine, creamy texture. The cakes are done when the center jiggles slightly.
- Make sure that the cheese you are using is room temperature before mixing. Eggs should also be room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 533Total Fat: 36gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 113mgSodium: 350mgCarbohydrates: 46gFiber: 1gSugar: 33gProtein: 7g