Mini Easter Cheesecakes

Mini Easter Cheesecakes or Philadelphia Bites are an easy, classic, versatile recipe and so cute with Easter egg nests and toasted coconut or whatever!

Prep Time15

Cook Time20

Decorating Time5

Total Time40

Servings:

Calories: 301kcal

Author: Karin and Ken

Ingredients

1 cup graham cracker crumbs, chocolate or golden Oreo crumbs, digestive cookies, cornflake crumbs or any combination thereof
½ cup butter, melted
2 bricks (8 oz) cream cheese, softened
1 teaspoon vanilla
½ cup sugar
2 large eggs
2 tablespoons sprinkles

Decorations

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

Instructions

Base

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.

Cheesecake

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.

Decorate

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!

Video

Notes

Choosing the Perfect Cheesecake Base

For 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 Biscuits

Here is the basic crust recipe you can follow if using digestive biscuits to make these Mini Easter Cheesecakes.

½ package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, about 1 cup

Use 1 cup digestive biscuits and ¼ cup butter. The exact amount of butter will depend on the brand of your digestive biscuits.

I start to add about ⅓ 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 Crust

1 package (8.8 oz or 250 grams) or 23 Digestive Biscuits, crushed, about 2 cups

½ 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 Speculoos

Here is the basic crust recipe you can follow if using Biscoff Cookies to make these Mini Easter Cheesecakes.

½ 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 Crust

1 package (8.8 oz.) or 30 Biscoff cookies, crushed, about 2 cups (I am always happy to eat 2 of these cookies)

⅓ 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.

Nutrition