Go Back
Delicious homemade Easter Egg Cheesecake topped with chocolate eggs and pastel decorations.

Easter Egg Cheesecake

Bite-sized and creamy Easter Egg Cheesecakes that are perfect for spring gatherings. These mini desserts boast a crunchy chocolate shell and can be personalized with colorful toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 3 hours 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.25 cup 1/4 cup granulated sugar
  • 6 tbsp 6 tbsp unsalted butter, melted Unsalted butter helps control salt.
For the Filling
  • 16 oz 16 oz cream cheese, room temperature Room-temp cream cheese = smoother filling.
  • 0.5 cup 1/2 cup granulated sugar
  • 1 tsp 1 tsp vanilla extract
  • 1 large 1 large egg
  • 2 tbsp 2 tbsp heavy cream Can substitute with sour cream for tangier flavor.
For the Chocolate Shell
  • 8 oz 8 oz semi sweet chocolate, chopped Melt slowly for a glossy finish.
  • 1 tsp 1 tsp coconut oil Helps achieve a smooth chocolate shell.
For Topping
  • Pastel sprinkles Use to decorate.
  • White chocolate for drizzling Garnish as desired.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Mix graham cracker crumbs and 1/4 cup sugar, then add melted butter. Stir until it looks like wet sand.
  3. Press firmly into mini muffin pans and bake 5–7 minutes until edges set. Cool completely.
Filling
  1. Beat cream cheese on medium until smooth. Add 1/2 cup sugar and vanilla; mix well.
  2. Beat in the egg until just combined, then stir in the heavy cream until silky.
  3. Spoon or pipe the filling onto cooled crusts, filling almost to the top, and smooth the surface.
  4. Refrigerate 2–3 hours until set; it should feel firm to the touch.
Chocolate Coating
  1. Melt the semi-sweet chocolate with coconut oil using a double boiler or microwave in 20-second bursts, stirring in between.
  2. Let the chocolate cool until thick but still pourable.
Assembly
  1. Carefully pop the cheesecake bites from the pan and dip each one into the chocolate, tapping off the excess.
  2. Place on parchment and immediately decorate with pastel sprinkles or drizzle with white chocolate.
  3. Refrigerate 30–60 minutes until the shell snaps and the chocolate sets. Serve chilled.

Notes

Chill fully before dipping. Use a small glass to press crusts evenly. If filling cracks, smooth with a warm spoon and chill. For a variation, stir in 1/2 tsp citrus zest for added flavor.