Introduction
The kitchen smells like warm graham crackers and melted chocolate — tiny, perfect comforts. I call these Easter Egg Cheesecake bites my pocket-sized celebration. First, they remind me of Sunday afternoons with family. This always takes me back to Sunday dinners. If you love quick brunch sweets, try a buttery crescent roll egg breakfast for a savory follow-up.
Why You’ll Love This
- Fast to make and easy for busy hosts.
- Kid-approved: colorful sprinkles add joy.
- Small bites, big flavor — great for parties.
- No fancy equipment; a mini muffin pan works.
Quick Recipe Snapshot
- Servings: ~24 mini eggs
- Prep time: 25 minutes (active)
- Cook time: 5–7 minutes (crust) + chilling time
- Total time: ~3 hours (mostly chilling)
- Skill level: Easy
- Taste: sweet, creamy, chocolatey
Warm, confident, and simple — you can make these today, even with little hands helping. Also, if you like cheesecake experiments, check this cranberry option for inspiration: cranberry cheesecake pound cake.
Ingredients You’ll Need
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp heavy cream
- 8 oz semi sweet chocolate, chopped
- 1 tsp coconut oil
- Pastel sprinkles
- White chocolate for drizzling
Chef notes:
- Unsalted butter helps control salt.
- Room temp cream cheese blends smoothly.
- Use real chocolate for best flavor.
How to Make It
- First, preheat oven to 325°F (160°C). Line a mini muffin pan or silicone mold.
- In a medium bowl, stir graham crumbs and 1/4 cup sugar. Pour in melted butter. Mix until it looks like wet sand. Press firmly into each cavity.
- Then bake crusts 5–7 minutes until edges smell toasty. Remove and cool completely while you make filling.
- Meanwhile, beat cream cheese on medium until smooth and creamy. Add 1/2 cup sugar and vanilla. Beat until well combined.
- Next, add the egg and beat until incorporated. Stir in heavy cream just until smooth — do not overmix. Stop when mixture looks glossy.
- Spoon or pipe filling into cooled crusts, almost to the top. Smooth with a small spatula or the back of a spoon. Chill 2–3 hours until firm.
- Melt chocolate and coconut oil together in a double boiler or microwave in 30-second bursts, stirring between. Cool until thick but pourable.
- Carefully pop cheesecake eggs from molds. Dip each into melted chocolate, fully coating. Tap excess chocolate off and place on parchment.
- While coating is still soft, add pastel sprinkles or drizzle with melted white chocolate. Chill 30–60 minutes until set.
- Finally, serve chilled and enjoy the little surprise in every bite.
For a playful twist, I sometimes fold finely chopped chocolate into the filling — it adds texture and surprise like these raspberry cheesecake brownies.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a small cookie scoop to fill molds quickly and evenly.
- Common mistake + fix: If filling cracks, don’t overbake the crust—cool it and chill the filling instead.
- Variation: Stir a pinch of cinnamon into the crust for warm spice.
Serving Ideas
- Serve at brunch with fresh berries and a pot of strong coffee.
- Bring to holiday gatherings; they’re perfect for kids and adults.
- Make a dessert platter with mini tarts and these cheesecake eggs. For a festive pairing, try heart-shaped brownies with a raspberry swirl: heart-shaped brownies with cheesecake and raspberry swirl.
- Garnish with extra sprinkles or edible flowers for spring.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze on a tray, then bag for up to 1 month; thaw in fridge.
- Reheat: Let sit at room temp 10 minutes to soften slightly before serving.
Leftover idea: Chop a few and stir into yogurt for a quick indulgent parfait.
Easter Egg Cheesecake
Ingredients
Method
- Preheat oven to 325°F (160°C). Line a mini muffin pan or silicone mold.
- In a medium bowl, stir graham crumbs and 1/4 cup sugar. Pour in melted butter. Mix until it looks like wet sand. Press firmly into each cavity.
- Bake crusts for 5–7 minutes until edges smell toasty. Remove and cool completely while you make the filling.
- Beat cream cheese on medium until smooth and creamy.
- Add 1/2 cup sugar and vanilla. Beat until well combined.
- Add the egg and beat until incorporated. Stir in heavy cream just until smooth — do not overmix.
- Spoon or pipe filling into cooled crusts, almost to the top. Chill for 2–3 hours until firm.
- Melt chocolate and coconut oil together in a double boiler or microwave in 30-second bursts, stirring in between. Cool until thick but pourable.
- Carefully pop cheesecake eggs from molds. Dip each into melted chocolate, fully coating. Tap excess chocolate off and place on parchment.
- While coating is still soft, add pastel sprinkles or drizzle with melted white chocolate. Chill for 30–60 minutes until set.
- Serve chilled and enjoy the little surprise in every bite.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — make them a day ahead, keep chilled, then dip in chocolate the day you serve.
Q: Can I substitute ingredients?
A: You can swap semi-sweet for dark or milk chocolate; cream cheese can be part-skim, but texture changes slightly.
Q: How do I know it’s done?
A: The filling should be set but still slightly jiggly in the center after chilling; it firms fully in the fridge. This is true for the Easter Egg Cheesecake.
Q: Can I freeze them?
A: Yes, freeze before dipping or after chilling; if dipped, freeze on a tray first to keep coatings neat.
Final Thoughts
I love how these tiny cheesecakes feel both nostalgic and playful. Try them with family, tweak the chocolate, or add a splash of liqueur for grown-up bites. Most of all, have fun making them — the kids will steal the sprinkles. Go make some sweet memories with this Easter Egg Cheesecake
Conclusion
For another take on this idea, I like this similar version from a lovely Itsy-Bitsy Kitchen Easter Egg Cheesecake. Also, you might enjoy the creative approach in Amy Treasure’s Easter Egg Cheesecake for more decorating inspiration.
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