Mini Easter Cheesecakes
User Reviews
4.8
18 reviews
Excellent
Mini Easter Cheesecakes
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These cute little cheesecakes are perfect for Easter! Creamy cheesecake filling sits atop a shortbread crust and is topped with a cheesecake pudding whipped cream, coconut, and mini chocolate eggs!
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Ingredients
Crust
- 5 ounces shortbread cookies such as Lorna Doone
- 2 tablespoons unsalted butter melted
Filling
- 16 ounces cream cheese softened (brick-style, full fat)
- ¾ cup granulated sugar
- ⅓ cup sour cream
- 2 large eggs at room temp
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Topping
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant cheesecake pudding mix dry*
- ½ cup sweetened shredded coconut
- mini Cadbury eggs as desired for garnishing
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Instructions
Crust
- Preheat oven to 350F and line two cupcake tins with liners for 18 cheesecakes; set aside.
- Add shortbread cookies to a food processor and pulse until fine crumbs form.
- Add the melted butter and process again until fully combined.
- Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly against the bottom of each with the back of a spoon or your fingers.
Filling
- To a large bowl and electric mixer or to a stand mixer fitted with a whisk attachment, cream together (a verb; to mix or to beat; there is no cream in this step) the cream cheese and sugar until smooth. scraping down the sides as needed.
- Add the sour cream, eggs, lemon juice, and vanilla to the cream cheese mixture and beat until smooth.
- Measure 3-4 tablespoons of filling into each of the cupcake liners, leaving about ¼ inch of space from the top.
- Bake for 25 minutes, then turn off the oven, crack the oven door, and leave the cheesecakes in for 45 to 60 minutes to allow cheesecakes to set evenly.
- After cheesecakes cool to room temperature, they can be transferred to the refrigerator. Allow them to fully chill in the fridge, at least 1 hour.
Topping
- Before serving, to a large bowl and electric mixer or to a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and instant pudding mix together until fluffy; set aside.
- Toast the coconut by spreading it on a parchment or Silpat-lined baking sheet and placing it under the broiler on low for 2 to 3 minutes; keep a very close eye on it because it will be prone to burning! Allow the coconut to cool.
- Pipe dollops of the whipped cream mixture (or just spoon it on) onto the tops of the cheesecakes, then top with toasted coconut, and Cadbury mini chocolate eggs as desired.
Notes
- *Instant vanilla pudding mix can be used instead of cheesecake flavored. You can also just use whipped cream and omit the pudding mix.
- Storage: Cheesecakes will keep airtight in the fridge for up to 3 days. I recommend adding the whipped cream, coconut, and chocolate eggs immediately before serving.
Nutrition Information
Show Details
Serving
1
Calories
234kcal
(12%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Cholesterol
60mg
(20%)
Sodium
129mg
(5%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 234kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 129mg | 5% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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