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Mini Easter Cheesecakes

Delightful, creamy mini cheesecakes perfect for Easter gatherings, topped with sprinkles and candy eggs.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs, chocolate or golden Oreo crumbs, digestive cookies, cornflake crumbs or any combination thereof
  • 1/2 cup butter, melted
For the cheesecake filling
  • 2 bricks (8 oz) cream cheese, softened Keep at room temperature for smooth blending.
  • 1 teaspoon vanilla
  • 1/2 cup sugar May reduce if using Oreos for the crust.
  • 2 large eggs
  • 2 tablespoons sprinkles For color in the filling.
For decoration
  • 1 cup toasted, shredded coconut Toast in a skillet or toaster oven until golden.
  • 1 package candy eggs Use for decoration; chop carefully.
  • 1 package cupcake liners Helps with removal from muffin tin.

Method
 

Base
  1. Preheat your oven to 325°F (160°C).
  2. Line each cup of the muffin tin with a cupcake liner.
  3. Put 1 cup of your chosen crumbs into a bowl.
  4. Pour 1/2 cup melted butter over the crumbs and mix until damp.
  5. Place about one to two tablespoons of the crumb mix into each liner.
  6. Press the crumbs down firmly with the back of a spoon or a small glass to form a compact base.
  7. Bake the crusts for 5 minutes to set them, then remove and cool while you make the filling.
Cheesecake
  1. In a mixing bowl, beat the two softened 8 oz bricks of cream cheese until smooth.
  2. Add 1/2 cup sugar and 1 teaspoon vanilla, and beat until well combined.
  3. Add the two large eggs one at a time. Mix just until the eggs blend in. Do not overbeat.
  4. Stir in 2 tablespoons of sprinkles gently.
  5. Spoon the cream cheese mixture on top of the cooled crusts, filling nearly to the top.
  6. Bake in the oven at 325°F for 12 to 15 minutes. The centers should look set but still a little wobbly.
  7. Remove from the oven and let the cheesecakes cool on a rack to room temperature.
  8. Once they are cool, chill them in the refrigerator for at least 2 hours to firm up.
Decorate
  1. Toast 1 cup shredded coconut in a skillet or toaster oven over low heat, stirring often, until light golden.
  2. Sprinkle a small amount of toasted coconut on each cheesecake.
  3. Place a few candy eggs on top and add extra sprinkles if desired.
  4. Keep the cheesecakes chilled until you are ready to serve.

Notes

These cheesecakes taste best when chilled for a few hours before serving. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month without toppings.