Can I make these mini cheesecakes without a muffin tin?

Yes! You can use individual mini cheesecake pans with removable bottoms for an even more professional look. Alternatively, small ramekins will work too, though they may be harder to remove. Adjust baking time slightly for different-sized containers.

Why did my cheesecakes crack on top?

Cheesecakes typically crack from drastic temperature changes or overmixing. Try cooling them more gradually by turning the oven off and leaving the door cracked open for about 10 minutes before removing them. Also, make sure not to overmix your batter after adding the eggs.

What can I substitute for Robin Eggs candy?

Any small Easter-themed candy works great! Try mini chocolate eggs, jelly beans, or even pastel-colored M&Ms. For a healthier option, use fresh berries like blueberries or raspberries.

Can I make these gluten-free?

Absolutely! Simply substitute the graham crackers with gluten-free graham crackers or cookies. The rest of the ingredients are naturally gluten-free, but always check your specific brands to be certain.

Mini Easter Cheesecakes Recipe

Name: Mini Easter Cheesecakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup Graham Cracker Crumbs; 1/4 cup Butter, melted; 2 packages Cream Cheese, softened (8 oz each); 1/2 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 2 Large Eggs; 1 cup Shredded Coconut; 1 package Robin Eggs

Description

These Mini Easter Cheesecakes are the perfect festive treat for your holiday celebrations. Featuring a buttery graham cracker crust, creamy cheesecake filling, and topped with toasted shredded coconut and Robin Eggs, they are both visually stunning and incredibly delicious. An easy-to-make, crowd-pleasing dessert that everyone will love!

Ingredients

Units Scale

Crust

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

Cheesecake Filling

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

Decorations

1 cup Shredded Coconut
1 package Robin Eggs

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust
Mix the graham cracker crumbs and melted butter together until evenly combined. Line a 12-cup muffin tin with cupcake liners, and press approximately 1 1/2 tablespoons of the crust mixture into the bottom of each liner. Set the pan aside.
Preheat the Oven
Preheat your oven to 325°F (165°C) in preparation for baking the cheesecakes.
Make the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add in the eggs one at a time, beating after each addition until fully incorporated.
Fill and Bake
Spoon the cheesecake filling evenly over the crust in the muffin tins. Bake for 15-20 minutes or until the centers of the cheesecakes are just set. Once baked, remove from the oven and let the cheesecakes cool completely at room temperature. Refrigerate them for at least 2 hours to allow them to set.
Toast the Coconut
When you are ready to decorate, preheat your oven again to 325°F (165°C). Spread the shredded coconut evenly on a parchment-lined baking sheet. Bake for 3-5 minutes, stirring once, until coconut is evenly browned. Watch carefully, as coconut can burn easily. Let it cool completely at room temperature.
Assemble and Serve
Top each cheesecake with a generous sprinkle of toasted coconut and 3-4 Robin Eggs. These cheesecakes are now ready to serve and enjoy!

Notes

Only decorate the cheesecakes that you are ready to serve, as the decorations may get soggy when stored.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250kcal
Sugar: 13g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg