Easter is one week away. One week! Can you believe it?
Today is the first day of my kiddos spring break and we are doing nothing. Yay! This is exactly what I wanted to do. Just hang out, not drive to the kid’s school 3 times a day, make sack lunches, but just relax and watch some movies. Life is good.
The only plans I have are Easter Sunday. But even that’s pretty laid back.
For the past two Easters my parents have taken the kids camping for the weekend. They come home the morning of Easter Sunday. I’ll usually make dinner, then we have our egg hunt and of course dessert. It’s a simple family day. Just what I love.
I’m super excited about having a few days to myself too, but since I’m a planner I have already thought about my Easter menu.
Of course the first thing I decided on for Easter is dessert. And since my new obsession for dessert is cheesecake. I thought why not make some mini cheesecakes.
I’ve posted a few mini cheesecake recipes on the blog, but haven’t made traditional mini cheesecakes. So what better way then to start now for Easter.
I just love how perfect these cheesecakes are for dessert and they take away the need for messy cheesecake slicing. No utensil are needed! Another plus is their simple to make and look elegant on your dessert table.
You can decorate these cheesecakes however you wish. I loved adding the green coconut “grass” and some chocolate eggs. I also added some marshmallows peeps and left some alone. You could even use some jelly beans and then grab some licorice and form an upside U shape.
Stick the ends into the cheesecakes and now you have your very own Easter egg baskets. There are so many cute possibilities for these cheesecake.