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Mini Easter Cheesecakes are the perfect no-bake spring treat. A cookie crust is topped with cheesecake filling and crushed Easter candy!
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With Easter just around the corner, I have started planning our Easter menu. So far, it looks like we’ll have Apricot Dijon Spiral Ham, Cheesy Scalloped Potatoes, Oven-Roasted Asparagus, and my famous Buttery Rolls.
I was torn on what to make for dessert and decided to try a Mini Easter Cheesecake using Easter candy in the cheesecake batter. They were such a hit and I love that I can make them ahead. Plus, there’s no baking involved!
These Mini Easter Cheesecakes are perfect for Easter or any spring gathering. For this recipe, a cookie crust is topped with a luscious and velvety cheesecake layer infused with specks of Easter candy! How fun (and yummy!!) is that?!
Mini Easter Cheesecakes: Ingredients & Substitutions
To make this recipe for Mini Easter Cheesecakes, you will need …
Ingredients
- Oreo cookies – used for the base of the cheesecake. I used chocolate but you can use golden, gluten-free, or your favorite flavor if you prefer!
- butter – used with the cookies to form the crust. I used salted, but you can use unsalted too.
- heavy cream – helps make the cheesecakes light and velvety. It also helps prevent the candy egg pieces from sinking to the bottom of the cupcake liners before the cheesecake bites set.
- cream cheese – gives the “cheesecake” flavor. I prefer full-fat, but you can use low fat. Don’t use whipped.
- powdered sugar – provides the sweetness for the cheesecake batter.
- crushed Hershey Eggs or Cadbury Eggs – adds colorful specks throughout the cheesecake batter.
Mini Easter Cheesecakes: FAQs
It’s best to store them in a freezer-safe airtight container.
These will last for about one month when stored in the freezer in an airtight container.
Recipe Notes
- These mini cheesecake bites taste great straight from the freezer or slightly thawed, but because of the amount of heavy cream in them, they should not be left on the counter for more than 30 minutes. This can cause them to begin to melt a little bit.
- It is easy to make this dessert gluten-friendly by using gluten-free Oreo or your favorite brand of gluten-free chocolate crème cookie.
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Mini Easter Cheesecakes
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Equipment
Ingredients
- 1 ½ cups crushed Oreos
- 5 tablespoons salted butter, melted
- 1 ½ cups heavy cream
- 1 block cream cheese, room temperature, 8 oz.
- 1 cup powdered sugar
- 1 cup crushed Hershey Eggs or Cadbury Eggs
Instructions
- Combine the crushed Oreos and melted butter in a small bowl. Set the bowl aside once the ingredients are well combined while you prepare the cheesecake.
- In a large bowl, whip the heavy cream until soft peaks begin to form. Once the cream develops peaks, add in the cream cheese and powdered sugar. Whisk the ingredients for about 1 minute or until the mixture is homogenous.
- Add the crushed candy eggs and gently fold them into the mixture until they are evenly distributed throughout the cheesecake batter.
- Line a muffin tin with cupcake liners and fill the bottom of each liner with a spoonful of Oreo mixture. Use a small glass to press down on the crushed Oreos to form a crust.
- Fill up each liner with the cheesecake mixture and place the muffin tin in the freezer for 2-3 hours.
- Serve straight from the freezer or slightly thawed, and enjoy!
Notes
- These mini cheesecake bites taste great straight from the freezer or slightly thawed, but because of the amount of heavy cream in them, they should not be left on the counter for more than 30 minutes. This can cause them to begin to melt a little bit.
- It is easy to make this dessert gluten-friendly by using gluten-free Oreo or your favorite brand of gluten-free chocolate crème cookie.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
