Description
These Mini Easter Cheesecakes are a delightful, festive treat perfect for spring celebrations. Featuring a crunchy graham cracker crust, a creamy vanilla cheesecake filling, topped with shredded coconut and colorful Robin Eggs, these individual cheesecakes are both adorable and delicious. Ready in just 35 minutes, they are perfect for parties or a special holiday dessert.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs
- 1/4 cup Butter, melted
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 (chocolate candy eggs)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of mini cheesecake or muffin tin cups to form the crust base.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating. Mix in the vanilla extract and eggs one at a time, blending well after each addition to create a smooth batter.
- Assemble the cheesecakes: Spoon the cream cheese mixture over the prepared crusts in the tin cups, filling each nearly to the top. Sprinkle shredded coconut evenly over each filled cup.
- Bake: Preheat the oven to 325°F (163°C). Place the cheesecake cups in the oven and bake for about 20 minutes or until the centers are set but still slightly jiggly. Avoid overbaking to keep the cheesecakes creamy.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to fully set.
- Decorate: Just before serving, decorate each mini cheesecake with several Robin Eggs on top, pressing them lightly into the coconut topping.
Notes
- Make sure the cream cheese is properly softened to avoid lumps in the filling.
- You can substitute shredded coconut with toasted coconut for extra flavor.
- If you don’t have mini muffin tins, regular muffin tins can be used but will result in larger cheesecakes and longer baking time.
- Store leftovers covered in the refrigerator for up to 3 days.
- Allow cheesecakes to come to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
