Description
This Mini Egg Cheesecake recipe offers a delightful individual dessert perfect for Easter or any festive occasion. Featuring a buttery shortbread crust topped with a creamy lemon-infused cheesecake filling, all crowned with whipped cream, green sprinkles, and mini Cadbury eggs, these bite-sized treats combine rich flavors and festive charm in every bite.
Ingredients
Crust
- 5 ounces shortbread cookies (recommend Lorna Doone)
- 2 tablespoons butter (melted)
Cheesecake Filling
- 16 ounces cream cheese (softened to room temperature)
- 3/4 cup granulated sugar
- 1/3 cup sour cream
- 2 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Topping
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant cheesecake pudding mix (dry)
- 3 tablespoons green sprinkles (jimmies)
- 48 mini Cadbury eggs
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the mini cheesecakes.
- Prepare Muffin Tins: Line two muffin tins with cupcake liners, enough for 18 cheesecakes.
- Make the Crust: Pulse shortbread cookies in a food processor until they become fine crumbs. Add the melted butter and pulse again until crumbs are moistened and mixture thickens slightly.
- Form Crust Bases: Divide about 1 tablespoon of the crust mixture into each cupcake liner. Press gently with the back of a spoon or tablespoon to create an even crust layer.
- Cream Sugar and Cheese: Using a stand mixer fitted with a paddle attachment, cream together softened cream cheese and granulated sugar until smooth, scraping sides as necessary to ensure even mixing.
- Add Filling Ingredients: To the creamed cheese and sugar mixture, add sour cream, eggs, lemon juice, and vanilla extract. Beat until the mixture is fully combined and smooth.
- Fill the Cups: Spoon about 1/4 cup of the cheesecake filling over each crust in the cupcake liners, leaving approximately 1/4 inch space at the top.
- Bake Cheesecakes: Bake in the preheated oven for 25 minutes. Then turn off the oven, crack the door open, and leave the cheesecakes inside for an additional hour to set completely.
- Cool and Chill: Remove cheesecakes from the oven and let them cool to room temperature. Afterward, transfer them to the refrigerator to chill for at least one hour.
- Prepare Topping: Just before serving, whip the heavy cream with powdered sugar and instant cheesecake pudding mix until the mixture becomes fluffy and holds stiff peaks.
- Decorate the Cheesecakes: Pipe a generous dollop of the whipped topping onto each chilled mini cheesecake. Sprinkle each with green sprinkles and place mini Cadbury eggs on top to garnish.
- Serve and Enjoy: Serve the mini egg cheesecakes immediately while chilled for the best texture and flavor experience.
Notes
- Ensure cream cheese is fully softened to room temperature for smooth batter and no lumps.
- Leaving cheesecakes in the oven with the door cracked helps prevent cracking and promotes an even set.
- The instant cheesecake pudding mix in the topping adds stability and a richer flavor.
- Refrigerate leftovers promptly and consume within 2-3 days for optimal freshness.
- Press crust firmly but gently to avoid breaking the liner or overly compacting the crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
