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Mini Easter Cheesecakes
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Mini Easter Cheesecakes

Mini Easter Cheesecakes or Philadelphia Bites are an easy, classic, versatile recipe and so cute with Easter egg nests and toasted coconut or whatever!

Prep Time
15 mins
Cook Time
20 mins
Decorating Time
5 mins
Total Time
40 mins
Servings: 6
Calories: 301 kcal
Course: Dessert, Brunch
Cuisine: American

Ingredients

  • 1 cup graham cracker crumbs chocolate or golden Oreo crumbs, or any combination thereof
  • 1 cup oreo cookie crumbs
  • 1 cup digestive cookies
  • 1 cup cornflake crumbs
  • ½ cup butter melted
  • 2 bricks (8 oz) cream cheese softened
  • 1 teaspoon vanilla
  • ½ cup sugar
  • 2 large egg
  • 2 tablespoons Sprinkles
Decorations
  • 1 cup shredded coconut toasted or regular, toasted yourself in toaster oven or over low heat in skillet
  • candy eggs package, tricky to cut and crush, be careful with sharp knife
  • cupcake liners

Instructions

Base
    Cup of Yum
  1. Get out and measure all of your ingredients!
  2. Combine crumbs and melted butter.
  3. Press 1- 1 ½ tablespoons into each muffin tin hole. Set aside.
Cheesecake
  1. Preheat your oven to 325 degrees.
  2. Beat together cream cheese, vanilla and sugar.
  3. Add eggs and beat until smooth,
  4. Fold in your sprinkles. Add as many as you want or none at all.
  5. Using a ladle, scoop cheesecake mixture into each muffin tin space to almost full.
  6. Next, bake for 15-20 minutes or until tops are “set”.
  7. Refrigerate to cool.
Decorate
  1. Wait to decorate until the day of serving, otherwise they become soggy. When ready to serve, top with toasted coconut.
  2. Add a few candy eggs.
  3. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 301

% 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.