Description
These Mini Easter Cheesecakes are a delightful and festive dessert perfect for spring celebrations. Each bite-sized cheesecake features a creamy filling atop a crunchy graham cracker crust, topped with shredded coconut and colorful Robin Eggs for a playful, seasonal touch. Quick to prepare and easy to serve, these cheesecakes are ideal for gatherings and holiday parties.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs
- 1/4 cup Butter, melted
Cheesecake Filling
- 2 packages Cream Cheese, softened (8 oz each)
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
Topping
- 1 cup Shredded Coconut
- 1 package Robin Eggs (candy-coated chocolate eggs)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about one tablespoon of the crumb mixture into the bottom of each cup in a mini muffin pan to form the crust base.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until well incorporated. Then, add eggs one at a time, blending thoroughly after each addition to create a smooth batter.
- Assemble and bake: Spoon the cheesecake filling evenly over the crusts in each mini muffin cup. Sprinkle shredded coconut over the tops. Bake in a preheated oven at 325°F (163°C) for approximately 18-20 minutes, or until the edges are set but the center still slightly jiggles.
- Cool and decorate: Allow cheesecakes to cool in the pan for about 15 minutes, then carefully remove and transfer to a wire rack to cool completely. Once cooled, decorate each mini cheesecake with a few Robin Eggs placed on top.
- Chill before serving: Refrigerate the mini cheesecakes for at least 1-2 hours before serving to let them set fully and enhance the flavors.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Press the crust mixture firmly into the pan to prevent crumbling when removing.
- Coconut can be toasted lightly for added flavor, if desired.
- Substitute Robin Eggs with any small candy or fresh berries as a topping alternative.
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
