Mini Easter Cheesecakes

Mini Easter Cheesecakes with a simple graham cracker crust, cheesecake with a little nest of chocolate frosting and Robin eggs. Cute and festive for your Easter get together!

I love this time of year when the weather starts to warm up and families get together for grill outs and activities. One thing that I love to do is cook for my family! Spring just inspires me to do so. I wanted to create a recipe that really brings out the fun in the upcoming Easter festivities but still be an indulgent treat. Of course, I have a deep love for cheesecake so here comes Mini Easter Cheesecakes.

Making cheesecake can be difficult but this recipe is perfect for those that have little or even no experience baking cheesecake. You will put the graham cracker in the food processor or just chop them into crumbs. Mix with some melted butter and press into some cupcake liners in the muffin pan. Bake for 5 minutes, cool, and mix the cheesecake filling. The trick to a good cheesecake is using cream cheese that is not too cold. This helps you get a nice creamy consistency and will bake up perfectly. Once the cheesecake filling is mixed, fill each cupcake liner and pop into the oven once again. Let cool and decorate.

Decorations are really easy for these Mini Easter Cheesecakes. I used a premade chocolate frosting. You are welcome to whip up your own buttercream of course if you wish. I just wanted to keep this recipe as quick and as convenient as possible so the premade worked out just fine for me. Frost a ring around the edge of each cheesecake. Finely chop some chocolate from a milk chocolate or dark chocolate bar and sprinkle over top. Set in 3 Robin Eggs and done. Let chill and serve!

How do you plan on spending this Easter? Do you also get together with your family for a dinner, dessert, crafts, egg decorating?

Mini Easter Cheesecakes

1 cup graham cracker crumbs
4 tablespoons unsalted butter
16 ounces cream cheese
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup sugar
.5 milk chocolate bar
1 cup chocolate frosting
36 candy Robin Eggs

Gather ingredients, muffin pan, cupcake liners, mixing bowls, hand or stand mixer, measuring cups, knife, cutting board, frosting bag and tip.
Preheat oven to 325 degrees.
Place cupcake liners into muffin pan.
Crush a sleeve of graham crackers either in a Ziploc bag or in a food processor.
Melt 4 tablespoons of unsalted butter and add to graham cracker crumbs.
Place a spoonful of graham cracker mixture into each cupcake liner pressing the crackers down.
Bake for 5 minutes, let cool.
In a medium mixing bowl, add cream cheese, 2 eggs, 1 tablespoon lemon juice, 1 teaspoon vanilla extract and 3/4 cup sugar. use a hand or stand mixer to blend until creamy and smooth. If you let the cream cheese sit out to warm up before this step, the mixture will turn out much more consistent than using cold cream cheese straight from the fridge.
Fill each cupcake liner 3/4 full of the cheesecake filling.
Bake for 20 minutes and let cool.
Decorate your cheesecakes! Place the chocolate frosting into a frosting bag and frost a circle around the edge of each cheesecake.
Finely chop your chocolate bar and sprinkle chunks over the top of each cheesecake.
Place 3 Robin Eggs on each and enjoy!