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Easy Mini Easter Egg Cheesecakes Recipe

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4.1 from 73 reviews

  • Author: Ava
  • Total Time: 5 hours 55 minutes
  • Yield: 12 mini cheesecakes

Description

These Easy Mini Easter Egg Cheesecakes are delightful individual-sized treats perfect for celebrating Easter. With a crunchy graham cracker crust, creamy cream cheese filling studded with mini egg candies, and topped with luscious milk chocolate ganache and festive candy decorations, these cheesecakes impress both in flavor and presentation. Perfect for spring gatherings or holiday dessert tables, they combine classic cheesecake richness with playful Easter-themed touches.

Ingredients

Graham Cracker Crust

  • 10 full graham cracker sheets
  • 50 grams granulated sugar (1/4 cup)
  • 85 grams unsalted butter, melted and cooled (6 Tablespoons)

Cheesecake Filling

  • 30 grams unsalted butter, softened (2 Tablespoons)
  • 135 grams granulated sugar (2/3 cup)
  • 455 grams full-fat cream cheese, softened (16 ounces)
  • 150 grams full-fat sour cream, room temperature (2/3 cup)
  • 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
  • 2 large eggs, room temperature
  • 130 grams mini egg candies, finely crushed (3/4 cup)

Ganache and Decoration

  • 115 grams good-quality milk chocolate, divided (4 ounces)
  • 60 milliliters heavy cream (1/4 cup)
  • Mini egg candies for decoration

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a standard cupcake pan with paper liners if using, to ease removal later.
  2. Make the Graham Cracker Crust: Pulse the graham crackers in a food processor until semi-fine crumbs form, about 1 1/2 cups (150 grams). Add sugar and melted butter; pulse again until mixture forms a thick dough. Divide evenly into mini cheesecake cups, approx 2 tablespoons per cup, pressing firmly with a tamper or wooden spoon handle. Bake for 5 minutes until golden and toasty, then cool completely.
  3. Prepare Water Bath: Fill an oven-safe pan with a few inches of water to create a water bath for gentle baking; set aside.
  4. Make Cheesecake Filling: Beat softened butter and sugar in a large bowl with hand or stand mixer for 1-2 minutes until grainy. Add cream cheese; beat until light and fluffy, scraping bowl sides occasionally. Mix in sour cream and vanilla. Add eggs and mix until smooth. Fold in finely crushed mini egg candies just until evenly distributed.
  5. Assemble Cheesecakes: Using a #20 cookie scoop, evenly portion approx 3 tablespoons of filling over each cooled crust. Smooth gently with a butter knife, ensuring filling reaches edges.
  6. Bake Cheesecakes: Place cheesecake pan on middle oven rack; put filled pan of water on rack below. Bake at 325°F (163°C) for 15-16 minutes until edges are set and centers slightly jiggly but not liquid. Add 1-2 minutes if needed.
  7. Cool Cheesecakes: Turn off oven and crack door open. Let cheesecakes cool inside for 1 hour to prevent cracking. Then cover and refrigerate for 3-4 hours until fully set. Carefully remove from pan.
  8. Prepare Chocolate Curls: Microwave 58 grams (2 ounces) of milk chocolate in 5-second bursts until slightly softened but not melted. Use vegetable peeler or sharp knife to create curls or shards. Set aside.
  9. Make Ganache: Chop remaining 58 grams (2 ounces) chocolate into chunks in heatproof bowl. Heat heavy cream in saucepan just to a gentle simmer without boiling. Pour hot cream over chocolate; let sit 5 minutes. Stir until smooth. Allow to cool, stirring occasionally, until ganache thickens to fudge sauce consistency (15-30 minutes).
  10. Decorate Cheesecakes: Spoon about 1 teaspoon of ganache on each cheesecake top and spread into a circular nest shape with spoon or butter knife. Sprinkle chocolate curls around edges.
  11. Add Final Touches: Place 3 mini egg candies in the center of each ganache nest just before serving. Serve immediately and enjoy these festive mini cheesecakes!

Notes

  • Using paper liners in a cupcake pan helps with easy removal of mini cheesecakes.
  • The water bath during baking prevents cracking and ensures a smooth, creamy filling texture.
  • Letting cheesecakes cool slowly in a warm oven helps maintain a perfect surface.
  • Ganache cooling time can vary; do not rush to maintain a thick but spreadable consistency.
  • For best flavor, use high-quality full-fat cream cheese and sour cream.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-mini-easter-egg-cheesecakes-recipe/