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Mini Easter Cheesecakes

Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings: 18 mini cheesecakes



  • 1 cup graham cracker crumbs about 1 sleeve
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon
  • 3 tablespoon butter melted


  • 2 8 ounces packages cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs


  • 1/2 cup flake coconut tinted green with food coloring
  • marshmallow peeps
  • egg chocolate candies


  • Preheat oven to 350 degrees F. Lightly spray cheesecake tray with non-stick cooking spray or line 18 muffins slots with cupcake liners; set aside.
  • In a food processor pulse crackers into fine crumbs. Add to a medium bowl. Add in sugar and cinnamon, mix throughly. Add melted butter and mix until crumbs resemble fine sand mixture.
  • Add a heaping tablespoon to mini cheesecake trays or lined muffin trays. Press mixture down with the back of the tablespoon. Bake 5 minutes; set aside until ready to use.
  • Lower your oven temperature to 325 degrees F.
  • In a stand mixer, cream cream cheese until smooth. With the mixer on slow, add the sugar then the eggs one at a time, making sure each egg is incorprated. Lastly add the vanilla extract.
  • Spoon cream cheese mixture onto the graham cracker crust and bake 15-18 minutes, or until set.
  • Let mini cheesecakes cool completely on a wire rack, then add them to the refrigerator. Keep them in the fridge for a minimum of 4 hours or overnight.This will let them set up nicely.
  • Once cooled and set, remove them from the cheesecake tray or muffin tray. Remove the wrappers if you used a muffin tray.
  • Garnish each cheesecake with tinted coconut grass, then a marshmallow peep and/or egg candies.
  • Enjoy & Happy Easter!