Mini Easter Cheesecakes are the perfect mini cheesecake recipe. The cheesecake filling tops graham cracker crust and it’s decorated with shredded coconut and robin eggs.
These mini cheesecakes for Easter are so delicious and easy to make. It is one of my favorite easy Easter desserts.
We love making cheesecake for many different holidays, but these cheesecakes are the perfect size for Easter lunch. Creamy cheesecake filling tops a homemade graham cracker crust and then decorated to perfection.
Mini Cheesecake Bites make the perfect treat along with Easter Cake Mix Cookies, Easter Egg Fruit Pizza and Easter Chocolate Covered Oreos.
Table of contents
Why we love this recipe
You will love how easy these mini cheesecakes are easy to prepare. You only need a few ingredients, so they are perfect for all your holiday baking.
Easter cheesecake bites are fun and festive and the perfect holiday dessert.
Ingredients
- Graham Cracker Crumbs
- Butter (melted)
- Cream Cheese (softened – 8 oz each)
- Granulated Sugar
- Vanilla Extract
- Shredded Coconut
- Robin Eggs
Recipe Variations
- Easter Eggs – You can decorate the top with Robin Eggs or any type of Easter Candy. We recommend decorating with mini eggs or jelly beans.
- Change the Crust – We used a graham cracker crust, but you can easily change it. Use Oreos, short bread cookies or Nilla wafers.
- Change the Topping – We love topping the mini cheesecakes with a birds nest. But you can decorate it in many different ways. Top with pastel sprinkles or drizzle with chocolate syrup.
How to Make Mini Easter Cheesecake
Step 1. Mix together the graham cracker crumbs and the melted butter.
Step 2. Press the graham cracker mixture into each of the cupcake liners.
Step 3. In a medium size mixing bowl, beat cream cheese, vanilla, and sugar until combined. Then add in the eggs, one at a time.
Step 4. Spoon the cheesecake batter mixture evenly over the top of the crust into each of the muffin tins.
Step 5. Bake for 15-20 minutes or until the centers of the cheesecakes are almost set. Then allow to cool at room temperature.
Step 6. Place the shredded coconut evenly on a large baking sheet. Make sure that the baking sheet has been lined with parchment paper. Bake for 3-5 minutes until the coconut is browned.
- Step 7- Top each of the cheesecakes with the shredded coconut. Then add 3-4 of the Robin Eggs.
- Step 8 – Serve and enjoy – Then the bird nest cheesecakes are ready to serve.
Storage
Refrigerate the leftover cheesecakes in an airtight container at room temperature for up to 5 days.
Expert Tips
- Decorating Cheesecakes – Only decorate the cheesecakes that you are ready to serve. The decorations will get soggy as they are stored.
- Room Temperature Ingredients – Make sure that all of the cheesecake ingredients are at room temperature. Allow cream cheese to cool to room temperature before mixing so that your cheesecake is smooth and not lumpy. It is easier to mix the ingredients and the texture is better.
- Baking Cheesecake – Oven temperatures can vary greatly. You do not want to overbake these cheesecakes or the filling will not be the correct texture.
- Line Muffin Tin – We recommend lining the muffin tin with paper cups. This helps with clean up and keeps the ingredients from sticking to the muffin tin.
- Decorating Cheesecake – Allow the cheesecake to cool before decorating. We like to make the cheesecakes about a day in advance so they can easily be decorated.
Can you Make Mini Cheesecakes in advance?
This is an easy recipe to make ahead of of time. You can prepare these up to 4 days in advance.
Refrigerate inside an airtight container until ready to serve. Then when ready to serve make the shredded coconut. Then top the cheesecakes with the coconut and Easter Robin Eggs.
More Easter Desserts
- Easter Egg Rice Krispie Treats
- Bunny Butt Cupcakes recipe
- Easter Dirt Cups Recipe
- Easter Egg Sugar Cookies Recipe
- Easy Easter Bunny Cookies
- White Chocolate Easter Bark
Try this easy recipe for Easter Mini Cheesecakes today. Please leave a comment once you do.
Mini Easter Cheesecakes
Ingredients
- 1 cup Graham Cracker Crumbs
- 1/4 cup Butter melted
- 2 pkgs Cream Cheese softened – 8 oz each
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 1 cup Shredded Coconut
- 1 package Robin Eggs
Instructions
- Mix together the graham cracker crumbs and the melted butter.
- Line a 12 cup muffin tin with cupcake liners and press approximately 1 ½ tablespoon of the graham cracker mixture into the bottom of each muffin tin.ย Set the pan aside.
- Preheat the oven to 325 degrees F.
- In a medium size mixing bowl. Beat together the cream cheese, sugar and vanilla extract. Then add in the eggs, one at a time.
- Spoon the mixture evenly over the top of the crust into each of the muffin tins.
- Bake for 15-20 minutes or until the centers of the cheesecakes are almost set.
- Let the cheesecake cool completely at room temperature and then refrigerate them for at least 2 hours.
- For the Decorations:
- When you are ready to serve and decorate the cheesecakes, preheat the oven to 325 degrees F.ย Place the shredded coconut evenly on a large baking sheet that has been lined with parchment paper.ย Bake for 3-5 minutes until the coconut is browned.ย Watch it closely as the coconut will taste quickly.ย Let the coconut cool completely at room temperature.
- Top each of the cheesecakes with the shredded coconut and 3-4 of the Robin Eggs.
- Then the cheesecakes are ready to serve and enjoy!
Recipe Notes
Refrigerate the leftover cheesecakes in an airtight container at room temperature for up to 5 days.ย ย
