Mini Easter Cheesecakes or Philadelphia mini cheesecakes are an easy, classic, versatile recipe and so cute with Easter egg nests and toasted coconut or whatever! This Easter Egg Cheesecake Recipe for cheesecake bites is a wonderful treat at any time of year, just swap out your decorations and you have a new theme!
For the longest time, I’ve been meaning to post my homemade, creamy, classic mini cheesecake recipe (also called cheesecake bites or Philadelphia mini cheesecakes). Finally, spring has arrived and, if there was ever a time to do it, it’s now!
This classic mini cheesecake recipe is total comfort food to me and luckily my husband and son love it so I am always making and trying different ideas. I saw this cute nest idea so many years ago somewhere and have been making it ever since.
Baked in a 12 hole muffin tin, these cheesecake bites are totally cute no matter how you decorate them. and taste outstanding. If you’re a lover of cheesecake, this classic mini cheesecake recipe is right up your alley. Super simple to make, they’re a delicious treat any time of the year.
Although these Philadelphia mini cheesecakes are made pretty for Easter, they can definitely be decorated for any celebration and I will give you a list of suggestions below.
Also, if you have any ideas to add please leave them for me in the comment section so I can add them to the list as well. The more the better I always say!
These individual servings are perfect for your family or a special occasion. Just consider making a double batch because these little suckers are addictive!
The thing I love most about this Easter egg cheesecake recipe is decorating the mini cheesecakes! Not only is decorating fun for adults but with children around the fun will really begin!
I have found that kids come up with some amazing ideas and their imaginations are wonderful to witness!
We used to make decorating cheesecake bites almost a family event! My son is much more artistic and creative than I will ever be. We always had a blast decorating these together.
When I say together he was clearly in charge, I was just there because he was too small to reach the pedals in the car to get him back and forth to the store.
He assured me he would be more than happy to go himself to buy everything we needed once they made cars his size. I will never forget him saying that. It was hilarious.
It is true that he chose all of the decorations and planned everything, but then he always did when we were creating in the kitchen!
At least everyone has control over what they want their dessert to look and taste like. Kids love this too as you would imagine.
Just a suggestion or something to try if you are interested. Otherwise serve as you want to!
This classic mini cheesecake recipe is a fairly inexpensive dessert, depending on the decorations you decide to serve with it. If any.
Mini Easter Cheesecakes are the Perfect Holiday Treat
These Philadelphia bites or Philadelphia mini cheesecakes are truly the perfect tiny, lovable dessert for Easter or any other occasion.
My spring obsession with all of the Easter candy, especially the mini eggs, makes these a great way to showcase them. Proudly sitting on top of each mini cheesecake nest.
Who am I kidding, I always buy lots of everything and a good portion of it gets eaten before I finish all of my baking. I just can’t seem to help it and neither can my family.
Hopefully, I am not the only one who does this but I also check stores right after any holiday, especially Easter, and buy anything that is marked down in price. I love deals when I can find them but then who doesn’t?
Whether you’re serving these as a treat at home or bringing them to an Eater get-together, these delicious bites are always a hit with anyone who eats them.
Although these mini Easter cheesecakes look and feel fancy, they’re actually very easy to make. They’ll make everyone think you put so much more time into them than you really did. It only takes a few ingredients and a few easy steps to make these delicious Easter treats, and that’s really what makes them so great. I mean, tasty and easy is the perfect combination, don’t you think? Here’s what you need to make these delicious cheesecake bites.
- Graham Cracker Crumbs, Chocolate or Golden Oreo Crumbs, Digestive Cookies, Cornflake Crumbs, or Any Combination
- Cream Cheese
- Large Eggs
- Shredded Coconut
- Candy Eggs
That’s it. There aren’t many ingredients to this recipe at all, and putting them all together is a straightforward affair, as well. There are a few steps, but they’re all very easy to do, so there’s no need to be intimidated by this recipe at all. Like I said earlier, it only LOOKS like it’s hard to make.
Making the Cheesecakes
Making these delicious Easter treats is just as easy as the ingredient list. In fact, most of this recipe is simply mixing and baking. We’ll just be looking at the basic overview of the recipe here. For the full rundown, see the recipe at the end of the post. That being said, the highlight reel will be enough to immediately show you how easy this recipe really is.
- Preheat your oven to 325 degrees.
- Combine crumbs and melted butter.
- Press into each muffin tin hole. Set aside.
- Beat cream cheese, vanilla, and sugar together.
- Add eggs and beat until smooth.
- Fold in the sprinkles. Add as many or as few as you like.
- Scoop cheesecake mixture into each muffin tin to almost full.
- Refrigerate to cool.
- The day of serving, decorate with toasted coconut and candy eggs.
Mini Easter Cheesecake Tips
This mini Easter cheesecake recipe is super easy, but there are a couple of tips to remember to make sure your cheesecakes come out as amazing as you want them to be. There are only two major points to remember when making these mini cheesecakes.
When pressing your crumb mixture into the muffin holes, be sure to press firmly, completely coating the bottom and forming a solid base. You don’t want the bottoms of your mini cheesecakes to crumble or crack when you serve them.
It’s important to wait until you’re about to serve these cheesecakes to decorate them with coconut and eggs. Otherwise, the decorations become soggy. It’s gross. Don’t do it.
Storing the Mini Cheesecakes
These mini Easter cheesecakes will last for about 5 days in the refrigerator in an air-tight container. If you want to make a big batch and freeze them for later, feel free! These cheesecakes will keep very well for up to a month in the freezer in an air-tight freezer-safe container or a heavy-duty freezer bag.
Mini Easter Cheesecakes Will be the Stars of Your Easter Get-Together
Cheesecake is a classic dessert, and this Easter egg cheesecake recipes takes it to an entirely different level. These cheesecakes have all the delicious flavor and texture of classic full-size cheesecake with a fun Easter-themed topping. They’re the perfect bite-size, single-serve treat for the holiday that everyone will love. Give this recipe a try, and I guarantee that you, your family, and your friends will be head over heels for this delicious dessert.
Mini Easter Cheesecakes
- muffin pan (12 hole)
- 1 cup graham cracker crumbs, chocolate or golden Oreo crumbs, digestive cookies, cornflake crumbs or any combination thereof
- 1/2 cup butter, melted
- 2 bricks (8 oz) cream cheese, softened
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons sprinkles
- 1 cup toasted, shredded coconut - you can toast them yourself in your toaster oven or over low heat in your skillet or regular shredded coconut
- package of candy eggs, I have to mention are pretty tricky to cut and crush so if you decide to please be careful with your sharp knife
- cupcake liners
- Get out and measure all of your ingredients!
- Combine crumbs and melted butter.
- Press 1- 1 ½ tablespoons into each muffin tin hole. Set aside.
- Preheat your oven to 325 degrees.
- Beat together cream cheese, vanilla and sugar.
- Add eggs and beat until smooth,
- Fold in your sprinkles. Add as many as you want or none at all.
- Using a ladle, scoop cheesecake mixture into each muffin tin space to almost full.
- Next, bake for 15-20 minutes or until tops are “set”.
- Refrigerate to cool.
- Wait to decorate until the day of serving, otherwise they become soggy. When ready to serve, top with toasted coconut.
- Add a few candy eggs.
- Serve and enjoy!
Choosing the Perfect Cheesecake BaseFor the base or crust of the cheesecake, I have listed options that you may choose from, individually or in combination. They each add a different flavor and texture if you want to switch it up a bit and I urge you to try the Biscoff cookies as a crust at least once. I wish I knew who suggested Biscoff Cookies as a base for a cheesecake crust because I had no idea what I was missing. Cornflake crumbs will work but I have found the base gets harder than necessary whenever I have used them. That being said I have used them on more than one occasion in a pinch. Here are your options. Biscoff Cookies or Speculoos Biscoff Cookies Family Pack (Pack of 2) Corn Flake Crumbs Digestive Biscuits 3 Pack, Original Oreo Baking Crumbs Graham Cracker Crumbs
Oreo, Graham Cracker, Corn Flake Crumbs or Digestive BiscuitsHere is the basic crust recipe you can follow if using digestive biscuits to make these Mini Easter Cheesecakes. 1/2 package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, about 1 cup Use 1 cup digestive biscuits and 1/4 cup butter. The exact amount of butter will depend on the brand of your digestive biscuits. I start to add about 1/3 of a cup of butter and blend them both together. Grind or smash your digestive biscuits into crumbs, melt the butter, and combine. You want the mixture hold together when pressed so the crumbs must look moist. Preheat your oven to 350 degrees. Press crumb mixture into each hole in your pan and pre bake for between 5 and 6 minutes. Allow to cool before adding cheesecake layer.
Full Size 9 inch Crust1 package (8.8 oz or 250 grams) or 23 Digestive Biscuits, crushed, about 2 cups 1/2 cup salted butter, melted Combine crushed biscuits with salted butter. Press into your pan. Bake on 350 degrees for 8-9 minutes or don't. You don't have to bake your crust. It is enough to leave it in your fridge to set for at least an hour. If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer. Baking your crust may make it hold together somewhat better.
Biscoff Cookies or SpeculoosHere is the basic crust recipe you can follow if using Biscoff Cookies to make these Mini Easter Cheesecakes. 1/2 package (8.8 oz or 250 grams) or 15 Biscoff Cookies, crushed, about 1 cup 3 tablespoons salted butter, melted Combine crushed cookies with salted butter. Press into each hole in your muffin pan. Bake on 350 degrees for 5 minutes. Allow to totally cool before adding your cheesecake layer. I am including the recipe for a full 9 inch crust as well because I get asked about it all of the time.
Full Size 9 inch Crust1 package (8.8 oz.) or 30 Biscoff cookies, crushed, about 2 cups (I am always happy to eat 2 of these cookies) 1/3 cup salted butter, melted Combine crushed cookies with salted butter. Press into pan. Bake on 350 degrees for 8-9 minutes or don't. You don't have to bake your crust. It is enough to leave it in your fridge to set for at least 30 minutes. If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer. Baking your crust may make it hold together somewhat better.