These mini Easter cheesecakes are everything you want in a spring dessert—bright, creamy, and easy to decorate. They’re the kind of treat that looks adorable on a platter and tastes even better. Whether you’re hosting brunch or bringing dessert to the table, these are a guaranteed hit.
You’ll love how easy they are to prep ahead, decorate, and serve without slicing. Whether you top them with mini eggs, whipped cream, or a swirl of lemon curd, they’re a fun way to bring some color and sweetness to your Easter menu.
Helpful Tips
- Use jars for a fun look, or cupcake liners for easy removal and clean up.
- Let them chill completely before decorating so the toppings stay in place.
- Add toppings just before serving to keep everything fresh and vibrant.
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Mini Easter Cheesecakes
Ingredients
- 8 ounces cream cheese room temperature
- 3 tablespoons sugar
- 3 tablespoons heavy cream
- 1/2 tablespoon all-purpose flour
- 1/4 teaspoon vanilla extract
- 1 large egg room temperature
- Food coloring
- Whipped cream and chocolate Easter eggs for garnish
Instructions
- Preheat the oven to 325 degrees F.
- Lightly grease six 4-ounce mason jars.
- In a small bowl, stir together the graham cracker crumbs and butter. Divide the crust mixture among the mason jars, about 1 1/2 tablespoons per jar. Gently, not too tightly, press the crumbs into the bottom of the jars.
- In a mixing bowl, blend the cream cheese and sugar with a hand mixer on medium speed until smooth. Blend in the cream, flour, and vanilla. Add the egg and mix just until blended. Divide the mixture into 3 separate bowls. Add 1-2 drops of blue coloring into one, yellow coloring into one, and red into one. Stir until the color is fully incorporated.
- Divide the batter among the jars, two layers in each, alternating among the jars.
- Place the jars in a large roasting pan. Fill the pan with hot water halfway up the mason jars. Place in the oven and bake for 30 minutes.
- With oven mitts, transfer the jars to a wire rack. When the cheesecakes are cool, cover with lids and refrigerate for at least 4 hours, or overnight.
- Garnish with whipped cream and mini chocolate eggs on top, if desired.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.