Mini egg cheesecake bites are a delightful, individual serving of classic cheesecake with a fun and festive twist. Imagine a creamy, rich vanilla cheesecake, a crunchy graham cracker crust, and a generous amount of colorful Cadbury Mini Eggs folded into the filling and sprinkled on top. They’re not only adorable but also perfectly portioned, making them an ideal treat for any occasion. Whether you’re baking for a special event or simply craving a sweet bite, these mini egg cheesecake bites are a guaranteed crowd-pleaser. Let’s get baking and create something truly special!
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The Charm of a Mini Cheesecake
There’s something so satisfying about a dessert you can hold in your hand. Mini cheesecakes take the best parts of a traditional cheesecake—the creamy texture, the tangy flavor, and the crunchy crust—and shrink them down into a perfectly sized treat. The beauty of these mini egg cheesecake bites is that they bake much faster than a full-sized cheesecake, and you don’t have to worry about a water bath or cracks. Plus, they’re just plain cute!
Ingredients for Your Mini Egg Cheesecake Bites
To make these delicious mini egg cheesecake bites, you’ll need a few key ingredients. The best results come from using full-fat cream cheese, as it provides the right texture and helps the cheesecake set properly.
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Cadbury Mini Eggs, crushed
- For the Topping:
- ½ cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ cup Cadbury Mini Eggs, whole or halved, for decoration
Step-by-Step Instructions
Ready to create these sweet masterpieces? Follow these steps, and you’ll have a batch of perfect mini egg cheesecake bites in no time.
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or foil liners. Foil liners are a great choice as they are sturdy and hold up well to the weight of the cheesecake.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until they resemble wet sand. Spoon about 1 ½ tablespoons of the crumb mixture into the bottom of each lined muffin cup. Use a small measuring cup or the back of a spoon to press the crust down firmly.
- Create the Filling: In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sugar together until smooth and creamy. Be sure there are no lumps! Beat in the eggs one at a time, followed by the vanilla extract. Mix just until combined; overmixing can add too much air, which can cause the cheesecakes to crack. Gently fold in the crushed Mini Eggs with a spatula.
- Bake the Cheesecakes: Fill each muffin cup with the cheesecake batter, filling it almost to the top. Bake for 18-22 minutes, or until the centers are mostly set with a slight wobble. The tops might puff up while baking but will flatten as they cool.
- Cool and Chill: Turn off the oven, crack the door, and let the cheesecakes sit in the warm oven for about 10 minutes. Then, remove the pan and let them cool on a wire rack to room temperature. Once cool, transfer the pan to the refrigerator to chill for at least 2 hours, or until they are completely firm.
- Add the Topping: In a separate bowl, beat the cold heavy cream and powdered sugar together until stiff peaks form. Pipe or spread a dollop of whipped cream on top of each chilled cheesecake. Garnish each one with a few whole or halved Cadbury Mini Eggs. These mini egg cheesecake bites are now ready to be served!
Recipe Card
| Prep Time: | Cook Time: | Total Time: | Category: | Method: | Cuisine: |
| 20 minutes | 20 minutes | 2 hours 40 minutes | Dessert | Baking | American |
Nutrition Card
| Calories: | Sugar: | Fat: | Carbohydrates: | Fiber: | Protein: | Yields: |
| ~250 | ~20g | ~18g | ~18g | ~1g | ~4g | 12 bites |
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FAQs
- Can I make mini egg cheesecake bites without a muffin tin? While a muffin tin is the easiest way to get the signature shape, you can make a single, full-sized cheesecake in a springform pan. You would need to adjust the baking time, likely to 45-60 minutes, and use a water bath to prevent cracking.
- Why did my cheesecake crack on top? Cracks often happen when the cheesecake bakes too quickly or is exposed to a sudden temperature change. To prevent this, make sure your cream cheese and eggs are at room temperature before mixing. Avoid overmixing the batter, and allow the cheesecakes to cool slowly by turning off the oven and leaving the door ajar before removing them.
- How do I store leftover mini egg cheesecake bites? Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best served chilled.
- Can I use a different type of cookie for the crust? Yes! You can use crushed shortbread, Oreo cookies (with or without the cream filling), or even chocolate chip cookies to create a different flavor profile for your mini egg cheesecake bites. The ratio of crumbs to butter might need a small adjustment.
- Why did the colors from the mini eggs bleed into the cheesecake? Mini Eggs have a candy shell that can dissolve when in contact with moisture over time. This is especially true when they are baked into the cheesecake. To keep the colors from bleeding, it is recommended to fold the crushed mini eggs into the batter just before pouring it into the pan. You can also add more whole mini eggs as a garnish just before serving.