Can I make these mini cheesecakes without a muffin tin?

Yes! You can use individual ramekins or small mason jars instead. Just adjust the baking time accordingly—they might need a few extra minutes if deeper than a standard muffin cup.

Why did my cheesecakes crack on top?

Cheesecakes typically crack from overmixing (which incorporates too much air), overbaking, or cooling too quickly. Try mixing just until ingredients are combined, baking just until the centers are slightly jiggly, and allowing them to cool gradually at room temperature.

Can I use other Easter candies instead of Robin Eggs?

Absolutely! Jelly beans, mini chocolate eggs, or pastel-colored M&Ms would all make adorable substitutes that maintain the Easter theme.

How do I know when my mini cheesecakes are done baking?

The edges should be set, but the centers should still be slightly jiggly (not liquid). They'll continue to firm up as they cool. If you bake until completely set, they may become overcooked and crack.

Mini Easter Cheesecakes Recipe

Description

These miniature Easter cheesecakes are the perfect combination of sweet, creamy, and festive! With a graham cracker crust, smooth cream cheese filling, and fun Easter-themed decorations, they’re sure to delight your guests. They’re easy to make, perfect for spring celebrations, and great for portion-controlled desserts!

Ingredients

Units Scale

For the Crust:

1 cup Graham Cracker Crumbs
1/4 cup Butter, melted

For the Filling:

2 packages Cream Cheese, softened (8 oz each)
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 Large Eggs

For Decorations:

1 cup Shredded Coconut
1 package Robin Eggs

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Instructions

Prepare the Crust
Mix the graham cracker crumbs with the melted butter in a bowl until well combined. Line a 12-cup muffin tin with cupcake liners, then press approximately 1 1/2 tablespoons of the mixture firmly into the bottom of each cup. Set the pan aside.
Preheat and Prepare Filling
Preheat your oven to 325°F (163°C). In a medium-sized mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract using an electric mixer until smooth. Add the eggs, one at a time, mixing just until incorporated after each addition.
Assemble and Bake
Divide the filling mixture evenly among the prepared muffin cups, spooning it over the graham cracker crust. Bake in the preheated oven for 15-20 minutes, or until the centers are almost set.
Cool and Refrigerate
Allow the cheesecakes to cool completely at room temperature. Then transfer them to the refrigerator and chill for at least 2 hours before decorating.
Prepare Decorations
When ready to serve, preheat the oven to 325°F (163°C). Spread the shredded coconut in an even layer on a parchment-lined baking sheet. Bake for 3-5 minutes until lightly browned, tossing occasionally to ensure even toasting. Monitor it closely to prevent burning. Let cool completely.
Decorate
Top each chilled cheesecake with a sprinkle of toasted coconut and 3-4 Robin Eggs candies. Serve immediately and enjoy!

Notes

Only decorate the cheesecakes that you are ready to serve to prevent the decorations from becoming soggy during storage.
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
For an extra pop of color, consider dyeing the coconut with food coloring before toasting to match your Easter theme!.

Nutrition

Serving Size: 1 cheesecake
Calories: 260
Sugar: 15g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg