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Easter Egg Cheesecake

These cozy Easter Egg Cheesecake bites are perfect for spring celebrations, offering a sweet, creamy, and chocolaty flavor in every small bite.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 3 hours
Servings: 24 mini eggs
Course: Brunch, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted Helps control salt.
For the filling
  • 16 oz cream cheese, room temperature Blends smoothly when at room temperature.
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 tbsp heavy cream
For the chocolate coating
  • 8 oz semi sweet chocolate, chopped Use real chocolate for best flavor.
  • 1 tsp coconut oil
  • Pastel sprinkles For topping.
  • White chocolate for drizzling

Method
 

Preparation
  1. Preheat oven to 325°F (160°C). Line a mini muffin pan or silicone mold.
  2. 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.
  3. Bake crusts for 5–7 minutes until edges smell toasty. Remove and cool completely while you make the filling.
Filling
  1. Beat cream cheese on medium until smooth and creamy.
  2. Add 1/2 cup sugar and vanilla. Beat until well combined.
  3. Add the egg and beat until incorporated. Stir in heavy cream just until smooth — do not overmix.
  4. Spoon or pipe filling into cooled crusts, almost to the top. Chill for 2–3 hours until firm.
Coating
  1. Melt chocolate and coconut oil together in a double boiler or microwave in 30-second bursts, stirring in between. Cool until thick but pourable.
  2. Carefully pop cheesecake eggs from molds. Dip each into melted chocolate, fully coating. Tap excess chocolate off and place on parchment.
  3. While coating is still soft, add pastel sprinkles or drizzle with melted white chocolate. Chill for 30–60 minutes until set.
Serving
  1. Serve chilled and enjoy the little surprise in every bite.

Notes

Kitchen Tips: Use a small cookie scoop to fill molds quickly and evenly. If filling cracks, don’t overbake the crust—cool it and chill the filling instead. For a variation, stir a pinch of cinnamon into the crust for warm spice.