Mini Egg Cheesecake Bites: The Easiest (and Cutest) Easter Treat!

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Spring has sprung, and what better way to celebrate than with a delicious and adorable dessert? These Mini Egg Cheesecake Bites are the perfect solution! They’re easy to make, require minimal ingredients, and are guaranteed to impress your friends and family. Plus, they’re the perfect size for a sweet springtime treat.

Here’s what you’ll need:

  • For the crust:
  • 160g digestive biscuits (or graham crackers)
  • 80g unsalted butter, melted
  • For the filling:
  • 340g full-fat cream cheese, softened
  • 100g powdered sugar
  • 300ml heavy cream
  • 1 tsp vanilla extract
  • 80g Mini Eggs, roughly chopped
  • For the decoration (optional):
  • Flaked or grated chocolate
  • Additional Mini Eggs

Let’s get baking!

1. Preheat and prepare

  • Preheat your oven to 180°C (350°F) and line a mini muffin tin with paper liners.
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2. Make the crust

  • Crush the digestive biscuits (or graham crackers) into a fine crumb using a food processor or rolling pin.
  • In a separate bowl, mix the crushed biscuits with the melted butter until well combined.
  • Press the biscuit mixture evenly into the bottom of each paper liner in the muffin tin.
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3. Beat the cream cheese

  • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

4. Add the wet ingredients

  • Gradually add the heavy cream and vanilla extract to the cream cheese mixture, beating on low speed until just combined.
  • Tip: Be careful not to overmix, as this can make the cheesecake filling tough.

5. Fold in the Mini Eggs

  • Gently fold in the roughly chopped Mini Eggs using a rubber spatula.

6. Fill and bake

  • Divide the cheesecake filling evenly among the prepared muffin cups.
  • Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

7. Cool and decorate (optional)

  • Let the cheesecakes cool completely in the pan at room temperature, then refrigerate for at least 2 hours, or overnight for the best results.
  • Once chilled, decorate with flaked or grated chocolate and additional Mini Eggs, if desired.


  • For a richer flavor, use brown sugar instead of powdered sugar in the crust.
  • If you don’t have a mini muffin tin, you can use a regular muffin tin and simply adjust the baking time accordingly.
  • These cheesecake bites can be stored in the refrigerator for up to 3 days.

Enjoy your delicious and adorable Mini Egg Cheesecake Bites! They’re the perfect way to celebrate Easter or any other spring gathering.

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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