Mini Easter Cheesecakes
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Mini Easter Cheesecakes
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Mini Easter Cheesecakes or Philadelphia Bites are an easy, classic, versatile recipe and so cute with Easter egg nests and toasted coconut or whatever!
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Ingredients
- 1 cup graham cracker crumbs, chocolate or golden Oreo crumbs, digestive cookies, cornflake crumbs or any combination thereof
- ½ cup butter, melted
- 2 bricks (8 oz) cream cheese, softened
- 1 teaspoon vanilla
- ½ cup sugar
- 2 large eggs
- 2 tablespoons Sprinkles
Decorations
- 1 cup toasted, shredded coconut - you can toast them yourself in your toaster oven or over low heat in your skillet or regular shredded coconut
- package of candy eggs, I have to mention are pretty tricky to cut and crush so if you decide to please be careful with your sharp knife
- Cupcake liners
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Instructions
Base
- Get out and measure all of your ingredients!
- Combine crumbs and melted butter.
- Press 1- 1 ½ tablespoons into each muffin tin hole. Set aside.
Cheesecake
- Preheat your oven to 325 degrees.
- Beat together cream cheese, vanilla and sugar.
- Add eggs and beat until smooth,
- Fold in your sprinkles. Add as many as you want or none at all.
- Using a ladle, scoop cheesecake mixture into each muffin tin space to almost full.
- Next, bake for 15-20 minutes or until tops are “set”.
- Refrigerate to cool.
Decorate
- Wait to decorate until the day of serving, otherwise they become soggy. When ready to serve, top with toasted coconut.
- Add a few candy eggs.
- Serve and enjoy!
Notes
- For the base or crust of the cheesecake, I have listed options that you may choose from, individually or in combination. They each add a different flavor and texture if you want to switch it up a bit and I urge you to try the Biscoff cookies as a crust at least once.
- I wish I knew who suggested Biscoff Cookies as a base for a cheesecake crust because I had no idea what I was missing.
- Cornflake crumbs will work but I have found the base gets harder than necessary whenever I have used them. That being said I have used them on more than one occasion in a pinch.
- Here are your options.
- Biscoff Cookies or Speculoos
- Biscoff Cookies Family Pack (Pack of 2)
- Corn Flake Crumbs
- Digestive Biscuits 3 Pack, Original
- Oreo Baking Crumbs
- Graham Cracker Crumbs
- Here is the basic crust recipe you can follow if using digestive biscuits to make these Mini Easter Cheesecakes.
- ½ package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, about 1 cup
- Use 1 cup digestive biscuits and ¼ cup butter. The exact amount of butter will depend on the brand of your digestive biscuits.
- I start to add about ⅓ of a cup of butter and blend them both together.
- Grind or smash your digestive biscuits into crumbs, melt the butter, and combine.
- You want the mixture hold together when pressed so the crumbs must look moist.
- Preheat your oven to 350 degrees.
- Press crumb mixture into each hole in your pan and pre bake for between 5 and 6 minutes. Allow to cool before adding cheesecake layer.
- 1 package (8.8 oz or 250 grams) or 23 Digestive Biscuits, crushed, about 2 cups
- ½ cup salted butter, melted
- Combine crushed biscuits with salted butter.
- Press into your pan.
- Bake on 350 degrees for 8-9 minutes or don't.
- You don't have to bake your crust. It is enough to leave it in your fridge to set for at least an hour.
- If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer.
- Baking your crust may make it hold together somewhat better.
- Here is the basic crust recipe you can follow if using Biscoff Cookies to make these Mini Easter Cheesecakes.
- ½ package (8.8 oz or 250 grams) or 15 Biscoff Cookies, crushed, about 1 cup
- 3 tablespoons salted butter, melted
- Combine crushed cookies with salted butter.
- Press into each hole in your muffin pan.
- Bake on 350 degrees for 5 minutes. Allow to totally cool before adding your cheesecake layer.
- I am including the recipe for a full 9 inch crust as well because I get asked about it all of the time.
- 1 package (8.8 oz.) or 30 Biscoff cookies, crushed, about 2 cups (I am always happy to eat 2 of these cookies)
- ⅓ cup salted butter, melted
- Combine crushed cookies with salted butter.
- Press into pan.
- Bake on 350 degrees for 8-9 minutes or don't.
- You don't have to bake your crust. It is enough to leave it in your fridge to set for at least 30 minutes.
- If you bake it, make sure to allow crust to totally cool before adding your cheesecake layer.
- Baking your crust may make it hold together somewhat better.
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
296mg
(12%)
Potassium
57mg
(2%)
Fiber
0.5g
(2%)
Sugar
23g
(46%)
Vitamin A
771IU
(15%)
Vitamin C
0.04mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 296mg | 12% |
| Potassium | 57mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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