Mini Egg Mini Cheesecakes
These Mini Egg Mini Cheesecakes are a quick, family-approved dessert that blends creamy cheesecake with crunchy Mini Eggs, making them a favorite for both kids and adults.
Ingredients
Essentials
- 12 pieces Mini Eggs (or similar candy-coated chocolate eggs) for topping and a favorite kid-approved crunch
- 1 cup cream cheese (softened) the creamy base that everyone loves
- 1/2 cup granulated sugar balances richness and adds sweetness
- 1 tsp vanilla extract simple flavor boost
- 1 cup whipped cream (stabilized or store-bought whipped topping) makes the filling light and easy to fold
- 1/2 cup crushed graham crackers simple crust layer for texture
- 1 tbsp butter for greasing muffin tin
Optional Add-ons
- 1 pinch lemon zest brightens the cream cheese without overpowering kids’ palates
- 1 tbsp cocoa powder mixed into the crust for a chocolatey base that pairs with Mini Eggs
- 2 pieces Mini Eggs crushed for a sprinkle on top before serving
- 1 tbsp chocolate sauce or melted chocolate for a richer finish for adults
- 1 tbsp powdered sugar for a pretty, low-effort finish
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and lightly butter or spray a standard 12-cup muffin tin.
- If your cream cheese isn’t soft, microwave it for 10–15 seconds to make it easy to beat.
- In one bowl, beat 1 cup softened cream cheese with 1/2 cup sugar and 1 tsp vanilla until smooth.
- Gently fold in 1 cup whipped cream or thawed whipped topping until the mixture is uniform and light.
- Press about a tablespoon of crushed graham crackers into the bottom of each greased muffin cup.
- Spoon or pipe the cream cheese mixture over the graham cracker base, filling each cup nearly to the top.
- Place one or two Mini Eggs on top of each cheesecake before baking.
Baking
- Bake for 15–20 minutes until the edges are set and the centers slightly wobble.
Cooling
- Let the cheesecakes cool in the tin for about 20 minutes at room temperature, then refrigerate for at least 2 hours to fully set.
- If short on time, a quick blast in the fridge for 1 hour helps but the flavor and texture improve with a full chill.
Serving
- Run a thin knife around each cup to loosen and lift out to serve chilled.
Notes
These cheesecakes can be prepared ahead of time and store well in the refrigerator. Kids can help with pressing the graham crackers and placing Mini Eggs on top, making it a fun activity.