The only thing better than cheesecake is bite-sized cheesecake — especially when they’re finished with fudgy chocolate ganache “nests” and topped with colorful egg candies for an easy, elegant Easter dessert. These mini Easter egg cheesecakes are perfect for serving a crowd: you can bake them in a dedicated mini cheesecake pan or in a standard cupcake tin with liners. The filling is luxuriously creamy, the ganache adds a smooth milk-chocolate finish, and the crushed egg candies add a pleasant crunch and seasonal charm.
I love the look of naturally dyed Easter eggs, and lately I’ve been saving a stack of beautiful egg-dyeing videos. I probably won’t get around to dyeing eggs this year, but mini egg candies — especially Cadbury mini eggs — give the same springtime look with way less effort. If you prefer a different brand or flavor, feel free to swap in whatever small, speckled egg candies you like.
This version takes my simple mini vanilla cheesecake base and folds in finely crushed mini eggs for a subtle speckled, Stracciatella-like texture. The topping is a classic milk-chocolate ganache that sets into little nests; I finish each one with three egg candies right before serving so the shells stay crisp.
These mini cheesecakes look beautiful alone or paired with other spring desserts. They’re elegant enough for holiday entertaining and small enough that everyone gets a personal serving.
Egg candies
Cadbury mini eggs are my go-to, but Whoppers Robin Eggs, Lindt mini eggs, or similar candies all work. Choose small eggs so you can place a few on each cheesecake without overpowering the bite.
Important: add the egg candies right before serving. If they sit in the fridge on the ganache, the sugar shell can soften slightly.
Bake the cheesecakes
Tip for crushing: carefully chop the mini eggs with a sharp knife so they break into small shards, or place them in a sealed bag and crush with a rolling pin. They can roll around, so take care.
Nest decoration
For the cleanest nests, let the ganache cool until it’s the consistency of thick fudge sauce before spreading. If you use it while warm, the ganache will run over the sides.
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Easy Mini Easter Egg Cheesecakes
Yield: 12 mini cheesecakes
Prep Time: 35 mins | Cook Time: 25 mins | Cooling: 4 hrs | Total: ~5 hrs
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets (about 1 1/2 cups crumbs)
- 50 grams granulated sugar (1/4 cup)
- 85 grams unsalted butter, melted and cooled (6 Tablespoons)
Cheesecake Filling
- 30 grams unsalted butter, softened (2 Tablespoons)
- 135 grams granulated sugar (2/3 cup)
- 455 grams full-fat cream cheese, softened (16 ounces)
- 150 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
- 130 grams mini egg candies, finely crushed (about 3/4 cup)
Ganache & Decoration
- 115 grams good-quality milk chocolate, divided (4 ounces)
- 60 milliliters heavy cream (1/4 cup)
- Additional mini egg candies for topping
Equipment
- Food processor or rolling pin and sealed bag for crumbs
- 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.
- 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 combined into a moist crumb.
- Divide the mixture evenly among pan cups (about 2 Tablespoons per mini cup). Press firmly into the bottom, then bake 5 minutes until lightly golden. Cool completely.
Cheesecake Filling
- Place a shallow oven-safe pan with a few inches of water on a lower oven rack to create a gentle steam bath. Set aside.
- Beat butter and sugar for 1–2 minutes. Add cream cheese and beat until smooth and fluffy. Mix in sour cream and vanilla, then add eggs until just combined.
- Fold in the crushed mini eggs gently so they remain in small pieces.
- Scoop about 3 Tablespoons of filling into each cooled crust (use a #20 scoop or a spoon). Smooth the tops.
- Place the cheesecakes on the middle rack and the pan of water on the rack below. Bake at 325°F (163°C) for 15–16 minutes, until edges are set and centers wiggle slightly. If needed, add 1–2 minutes.
- Turn off the oven, crack the door, and let cheesecakes cool inside for 1 hour to minimize cracking. Then refrigerate, covered, for 3–4 hours until fully set. Remove carefully from the pan.
Ganache and Decoration
- Gently warm 2 ounces (58 g) of chocolate in short bursts and use a peeler to shave curls for decoration; set aside.
- Chop the remaining 2 ounces (58 g) of chocolate and place in a heatproof bowl. Heat the cream until just simmering (do not boil) and pour over the chocolate. Let sit 5 minutes, then stir until smooth.
- Let the ganache cool, stirring occasionally, until thickened 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 with chocolate curls around the edges.
- Just before serving, place three mini egg candies in the center of each nest. Serve immediately.
Notes
- If you don’t have a food processor, crush graham crackers in a sealed bag with a rolling pin.
- All filling ingredients should be room temperature for the creamiest texture.
- Crush mini eggs carefully to avoid large shards; a sealed bag and rolling pin works well.
- If using a cupcake pan you’ll yield about 18 mini cheesecakes; start checking for doneness around 14 minutes.
- Remove cheesecakes from the fridge 20–30 minutes before serving to take the chill off.
- Add the candy decorations just before serving so the shells stay crisp.
Nutrition (per cheesecake)
Calories: 480 kcal • Carbs: 48 g • Protein: 5 g • Fat: 30 g • Saturated Fat: 18 g • Cholesterol: 81 mg • Sodium: 228 mg