Mini Easter Cheesecakes

These Mini Easter cheesecakes are sweet, creamy, and perfect for spring celebrations. Made in muffin tins with a buttery graham cracker crust and smooth cheesecake filling, they’re topped with pastel candies or fruit for a festive finish. They’re just the right size for sharing—and for showing off on your dessert table.

You’ll love how easy they are to prep ahead, decorate, and serve without slicing. Whether you top them with mini eggs, whipped cream, or a swirl of lemon curd, they’re a fun way to bring some color and sweetness to your Easter menu.

Helpful Tips

• Use small mason jars for a fun look. You could also put the cheesecakes in a muffin tin (with cupcake liners) and set the tin in the water, as an alternative.
• Let them chill completely before decorating so the toppings stay in place.
• Add toppings just before serving to keep everything fresh and vibrant.

You Might Also Like

• Easter Meringue Chicks
• Peanut Butter Easter Nests
• Cream Cheese Easter Bunny

Mini Easter Cheesecakes

These mini Easter cheesecakes are sweet, creamy, and perfect for spring celebrations.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 196 kcal

Ingredients

  

1x2x3x

• 8 ounces cream cheese room temperature
• 3 tablespoons sugar
• 3 tablespoons heavy cream
• 1/2 tablespoon all-purpose flour
• 1/4 teaspoon vanilla extract
• 1 large egg room temperature
• Food coloring
• Whipped cream and chocolate Easter eggs for garnish

Get ingredients with

Instructions

 

• Preheat the oven to 325 degrees F.
• Lightly grease six 4-ounce mason jars.
• In a small bowl, stir together the graham cracker crumbs and butter. Divide the crust mixture among the mason jars, about 1 1/2 tablespoons per jar. Gently, not too tightly, press the crumbs into the bottom of the jars.
• In a mixing bowl, blend the cream cheese and sugar with a hand mixer on medium speed until smooth. Blend in the cream, flour, and vanilla. Add the egg and mix just until blended. Divide the mixture into 3 separate bowls. Add 1-2 drops of blue coloring into one, yellow coloring into one, and red into one. Stir until the color is fully incorporated.
• Divide the batter among the jars, two layers in each, alternating among the jars.
• Place the jars in a large roasting pan. Fill the pan with hot water halfway up the mason jars. Place in the oven and bake for 30 minutes.
• With oven mitts, transfer the jars to a wire rack. When the cheesecakes are cool, cover with lids and refrigerate for at least 4 hours, or overnight.
• Garnish with whipped cream and mini chocolate eggs on top, if desired.

Nutrition

Calories: 196kcalCarbohydrates: 9gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 78mgSodium: 133mgPotassium: 70mgFiber: 0.02gSugar: 8gVitamin A: 663IUVitamin C: 0.05mgCalcium: 46mgIron: 0.2mg

Tried this recipe?Let us know how it was!