The only thing more delightful than cheesecake is a batch of mini Easter egg cheesecakes finished with fudgy chocolate ganache “nests.” These individual desserts are perfect for a crowd: they can be baked in a mini cheesecake pan or a standard cupcake tin, yielding plenty of single-serve portions. The filling is silky and rich, the ganache is creamy and decadent, and the crushed egg candies add just the right crunch.
If you’re tempted by pastel-dyed eggs this year, I get it—natural dyeing is gorgeous—but when time is short, Cadbury mini eggs make an irresistible shortcut. Even if the recipe for the candy has changed, the colorful shells and creamy centers remain a fun addition to these cheesecakes.
This version riffs on mini vanilla cheesecakes with a touch of Stracciatella by folding chopped mini eggs into the filling. The decoration stays simple: a small puddle of my pastry-school ganache shaped into a nest, a few chocolate curls, and three mini eggs for each cheesecake. If you prefer, you can pipe whipped ganache into nests instead for a taller, loftier finish.
They make a beautiful addition to any Easter dessert table alongside spring treats like strawberry shortcake cups or fresh fruit tartlets. Below you’ll find ingredient lists, equipment notes, and straightforward step-by-step instructions to make 12 mini cheesecakes.
Egg candies
Cadbury mini eggs are my go-to, but any small egg-shaped candy will work—Whoppers Robin Eggs or the Lindt variety are good alternatives. Choose candies that are small enough to fit a few on top of each mini cheesecake.
Tip: add the egg candies right before serving so the shells don’t soften in the refrigerator.
Bake the cheesecakes
To crush the mini eggs, carefully chop them into small shards with a sharp knife (they roll—take care), or place them in a zipper bag and crush with a rolling pin.
Nest decoration
Let ganache cool until it thickens to a fudge-sauce consistency before spreading. If used while too warm, it will run over the edges.
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Easy Mini Easter Egg Cheesecakes
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets (about 150 g / 1 1/2 cups crumbs)
- 50 g granulated sugar (1/4 cup)
- 85 g unsalted butter, melted & cooled (6 Tablespoons)
Cheesecake Filling
- 30 g unsalted butter, softened (2 Tablespoons)
- 135 g granulated sugar (2/3 cup)
- 455 g full-fat cream cheese, softened (16 ounces)
- 150 g full-fat sour cream, room temperature (2/3 cup)
- 15 ml vanilla bean paste or extract (1 Tablespoon)
- 2 large eggs, room temperature
- 130 g mini egg candies, finely crushed (about 3/4 cup)
Ganache & Decoration
- 115 g good-quality milk chocolate, divided (4 ounces)
- 60 ml heavy cream (1/4 cup)
- Mini egg candies for decoration
Equipment
- Food processor or rolling pin (to crush crackers)
- Stand mixer or hand mixer
- Mini cheesecake pan or standard cupcake pan with liners
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F (163°C). If using a cupcake pan, line the cups with paper liners for easy removal.
- Pulse graham crackers in a food processor until semi-fine crumbs (about 1 1/2 cups / 150 g). Add sugar and melted butter; pulse until the mixture holds together.
- Divide the crust evenly among the cups (about 2 Tablespoons per mini cup or 1 1/2 Tablespoons per cupcake liner). Press firmly into the bottom, then bake 5 minutes until lightly golden. Cool completely.
Cheesecake Filling
- Place an oven-safe pan with a few inches of water on a lower oven rack (for a water bath) and set aside.
- Beat butter and sugar for 1–2 minutes. Add cream cheese and beat until light and fluffy. Mix in sour cream and vanilla. Add eggs and stir until smooth. Fold in the crushed mini eggs just until distributed.
- Portion the filling into the cooled crusts (about 3 Tablespoons per mini cup or 2 Tablespoons per cupcake liner). Smooth the tops.
- Place the cheesecake pan on the middle rack and the pan of water on the rack beneath. Bake at 325°F (163°C) for 15–16 minutes, until the edges are set and centers are slightly wobbly. If needed, bake 1–2 minutes longer.
- Turn off the oven and crack the door. Let cheesecakes cool in the oven for 1 hour to minimize cracking. Cover and refrigerate 3–4 hours until fully set. Remove carefully from the pan.
Ganache and Decoration
- Gently warm 58 g (2 ounces) of chocolate just until slightly softened and use a vegetable peeler to create curls. Set aside.
- Chop the remaining 58 g (2 ounces) of chocolate and place in a heatproof bowl. Heat the cream until it simmers (do not boil), pour over the chocolate, and let sit 5 minutes.
- Stir the ganache until smooth and set aside to cool, stirring occasionally, until it thickens to a fudge-sauce consistency (15–30 minutes).
- Spoon about 1 teaspoon of ganache onto each cheesecake and spread into a small circular “nest.” Sprinkle chocolate curls around the edges.
- Immediately before serving, place three mini egg candies in the center of each nest. Serve and enjoy.
Notes
If you don’t have a food processor, place graham crackers in a zipper bag and crush with a rolling pin, then mix the crust by hand.
Use room-temperature ingredients for a smooth, lump-free filling.
To crush the mini eggs, carefully chop them with a sharp knife or crush them in a bag with a rolling pin.
If using a cupcake pan, expect about 18 mini cheesecakes; begin checking for doneness around 14 minutes.
Remove cheesecakes from the refrigerator 20–30 minutes before serving so they warm slightly.
Add the egg candies just before serving to prevent the shells from softening in the fridge.
Calories: 480 kcal