Get ready to delight your family and friends with these adorable Easter Egg Cheesecake Bites! These mini cheesecakes are not only incredibly cute but also incredibly delicious, making them the perfect treat for your Easter celebrations. This recipe is easy to follow and yields perfectly portioned, shareable desserts. The bright lemon twist in the shortbread crust adds a unique and refreshing flavor that will have everyone coming back for more. From creating the foolproof shortbread crust to the creamy cheesecake filling, you’ll learn how to make these from scratch.
Why You’ll Love This Recipe
These Easter Egg Cheesecake Bites are a delightful twist on a classic dessert, perfectly sized and flavored for your Easter celebrations.
Lemon Zest Infusion: The secret ingredient is the lemon zest in the shortbread crust. This bright, citrusy note perfectly complements the rich and creamy cheesecake filling, creating a balanced and refreshing taste that’s ideal for spring.
Perfectly Portioned: The mini size makes these cheesecake bites ideal for portion control. They are also perfect for sharing at Easter gatherings, ensuring everyone gets a taste of this delightful dessert.
Quick and Easy: Despite their impressive appearance, these cheesecake bites are relatively quick and easy to make. This makes them a fantastic option for busy home cooks who want to create something special without spending hours in the kitchen.
Crowd-Pleasing Appeal: These mini cheesecakes appeal to both kids and adults. The combination of the buttery shortbread crust, creamy filling, and festive toppings makes them a guaranteed hit at any Easter celebration.
Make-Ahead Dessert: You can make these Easter Egg Cheesecake Bites ahead of time, which alleviates stress around the holidays. This allows you to focus on other aspects of your gathering while still offering a stunning dessert.
Ingredients Needed
- 5 ounces shortbread cookies (such as Lorna Doone)
- 2 tablespoons unsalted butter (melted)
- 16 ounces cream cheese (softened (brick-style, full fat))
- ¾ cup granulated sugar
- ⅓ cup sour cream
- 2 large eggs (at room temp)
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant cheesecake pudding mix (dry*)
- ½ cup sweetened shredded coconut
- Mini Cadbury eggs (as desired for garnishing)
Ingredient Notes & Substitutions
Shortbread Cookies: I recommend using Lorna Doone for that classic shortbread flavor. For a gluten-free option, explore gluten-free shortbread cookies. You can also use graham cracker crumbs, but the shortbread offers a unique buttery texture that I prefer.
Cream Cheese: It’s crucial to use full-fat, brick-style cream cheese for the best texture and richness. Make sure the cream cheese is fully softened to avoid any lumps in your cheesecake filling. Plan ahead to let it come to room temperature.
Instant Cheesecake Pudding Mix: If you can’t find cheesecake flavor, vanilla pudding mix works well as a substitute. It will still provide a lovely creaminess to the whipped topping.
Coconut: If you’re not a fan of coconut, feel free to use other toppings like chopped nuts, chocolate shavings, or colorful sprinkles.
How to Make Easter Egg Cheesecake Bites
Follow these step-by-step instructions to create your own delightful Easter Egg Cheesecake Bites. The addition of lemon zest to the shortbread crust will add a unique flavor dimension!
Get Started
Preheat oven to 350F. Line two cupcake tins with liners for 18 cheesecakes; set aside. This ensures your mini cheesecakes will bake evenly and be easy to remove.
Prepare the Crust
Add the shortbread cookies to a food processor and pulse until fine crumbs form. You’ll see the cookies transform into a sand-like texture, ready to bind together.
Add the melted butter and process again until fully combined. The mixture should now resemble wet sand, holding its shape when pressed.
Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly against the bottom of each with the back of a spoon or your fingers. This forms a solid base for your creamy cheesecake filling.
Make the Cheesecake Filling
To a large bowl and electric mixer or to a stand mixer fitted with a whisk attachment, cream together the cream cheese and sugar until smooth, scraping down the sides as needed. Ensure the mixture is light and fluffy with no lumps. This is a crucial step for a creamy cheesecake.
Add the sour cream, eggs (at room temperature), lemon juice, and vanilla extract to the cream cheese mixture and beat until smooth. The batter should be consistent and glossy, ready for baking.
Measure 3-4 tablespoons of filling into each of the cupcake liners, leaving about ¼ inch of space from the top. This prevents overflow during baking and allows space for the whipped topping.
Bake and Cool
Bake for 25 minutes, then turn off the oven, crack the oven door, and leave the cheesecakes in for 45 to 60 minutes to allow cheesecakes to set evenly. Cracking the oven door prevents temperature shock, which can cause the cheesecakes to crack. They should be mostly set but still slightly jiggly.
After cheesecakes cool to room temperature, they can be transferred to the refrigerator. Allow them to fully chill in the fridge, at least 1 hour. Chilling helps the cheesecake firm up, making them easier to handle and serving.
Prepare the Topping
Before serving, to a large bowl and electric mixer or to a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and instant pudding mix together until fluffy; set aside. The whipped cream should hold its shape and have a light, airy texture.
Toast the coconut by spreading it on a parchment or Silpat-lined baking sheet and placing it under the broiler on low for 2 to 3 minutes. Keep a very close eye on it because it will be prone to burning! Allow the coconut to cool completely. The toasted coconut should be golden brown and fragrant.
To learn more about toasting coconut, you can check out this guide: Food Network’s guide to toasting coconut.
Assemble and Garnish
Pipe dollops of the whipped cream mixture (or just spoon it on) onto the tops of the cheesecakes, then top with toasted coconut, and Cadbury mini chocolate eggs as desired. Get creative with your garnishes to make these Easter Egg Cheesecake Bites extra festive!
Troubleshooting Common Cheesecake Problems
Even with the best recipes, cheesecakes can sometimes present challenges. Here are some solutions for common issues.
Cracking: Cheesecakes crack due to temperature shock or overbaking. To prevent cracking, crack the oven door after baking to allow the cheesecake to cool gradually. You can also use a water bath for more even baking (though this recipe doesn’t require it). Avoid overbaking by checking for a slight jiggle in the center.
Sinking: Cheesecakes sink because they are underbaked or not cooled slowly enough. Ensure the cheesecake is fully set (but still slightly jiggly) before removing it from the oven. Cool it gradually by cracking the oven door. This will help it maintain its shape.
Lemon Zest Issues: For the best lemon flavor, use a microplane to zest your lemon. Wash and dry the lemon thoroughly before zesting. Only zest the outermost layer of the peel, avoiding the white pith, which can be bitter.
For more information on how to properly zest a lemon, you might find this resource helpful: Simply Recipes – How to Zest a Lemon or Lime.
Pro Tips & Troubleshooting
Pro Tips
- Use room temperature ingredients for a smoother batter and even baking.
- Soften cream cheese completely to avoid lumps.
- Don’t overmix the batter to prevent air bubbles that can cause cracking.
- Crack the oven door to allow the cheesecakes to cool slowly and prevent cracking.
- Chill the cheesecakes thoroughly for at least an hour before serving for the best texture.
- Toast the coconut carefully to avoid burning.
- Add the whipped topping and Cadbury eggs right before serving to prevent the crust from getting soggy.
- Use high-quality shortbread cookies for the best flavor and texture.
Common Mistakes to Avoid
- Overbaking the cheesecakes, which can cause them to dry out and crack.
- Using cold cream cheese, which can result in a lumpy batter.
- Overmixing the batter, which can incorporate too much air.
- Not cracking the oven door, which can cause temperature shock and cracking.
- Burning the coconut while toasting.
- Storing the cheesecakes with the whipped cream topping for too long, which can make the crust soggy.
Serving & Storage
Serving Ideas
- Serve chilled as a delightful Easter dessert.
- Pair with fresh berries or a fruit compote for added flavor and visual appeal.
- Offer alongside other Easter treats like cookies or cupcakes.
- Garnish with extra Cadbury eggs or festive sprinkles.
Storage and Make-Ahead
- Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
- Make the cheesecake bites up to 2 days in advance and store them in the refrigerator until ready to serve.
- Prepare the crust and cheesecake filling separately and assemble just before baking for optimal freshness.
- Freezing is not recommended as it can alter the texture of the cheesecake.
Conclusion
These Easter Egg Cheesecake Bites are not only delicious but also surprisingly easy to make! The lemon twist in the shortbread crust adds a unique and refreshing element that sets them apart. This recipe is foolproof, and even beginners can succeed in creating these adorable mini desserts. Feel free to experiment with different variations or toppings to personalize the recipe and make it your own. If you love cheesecake, why not try these mini cherry cheesecake shooters? Click here for more Easter recipes!
FAQ
What is the best way to soften cream cheese? Leave it at room temperature for 1-2 hours or microwave it in short intervals, stirring in between.
Can I use a different type of crust? Yes, you can use graham cracker crust or gluten free cookies instead.
What if I don’t have cheesecake pudding mix? You can use vanilla pudding mix instead. This will change the flavour slightly, but it still works well.
How can I prevent my cheesecake bites from cracking? Be sure not to overbake them and crack the oven door to allow the cheesecake to cool gradually.
How long can I store these cheesecake bites, and what is the best way to store them? Store them in an airtight container in the fridge for up to 3 days.
Can I make these ahead of time? Yes, you can make them 1-2 days in advance.
Can these be frozen? We do not recommend freezing these as it can affect the texture of the cheesecake filling. Speaking of Easter treats, you might also enjoy these no-bake bird’s nest cookies.
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Easter Egg Cheesecake Bites: Mini Dessert Recipe
Ingredients
Equipment
Method
- Preheat oven to 350F. Line two cupcake tins with liners for 18 cheesecakes; set aside.
- Add the shortbread cookies to a food processor and pulse until fine crumbs form.
- Add the melted butter and process again until fully combined.
- Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly against the bottom of each with the back of a spoon or your fingers.
- To a large bowl and electric mixer or to a stand mixer fitted with a whisk attachment, cream together the cream cheese and sugar until smooth, scraping down the sides as needed.
- Add the sour cream, eggs (at room temperature), lemon juice, and vanilla extract to the cream cheese mixture and beat until smooth.
- Measure 3-4 tablespoons of filling into each of the cupcake liners, leaving about ¼ inch of space from the top.
- Bake for 25 minutes, then turn off the oven, crack the oven door, and leave the cheesecakes in for 45 to 60 minutes to allow cheesecakes to set evenly.
- After cheesecakes cool to room temperature, they can be transferred to the refrigerator. Allow them to fully chill in the fridge, at least 1 hour.
- Before serving, to a large bowl and electric mixer or to a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and instant pudding mix together until fluffy; set aside.
- Toast the coconut by spreading it on a parchment or Silpat-lined baking sheet and placing it under the broiler on low for 2 to 3 minutes. Keep a very close eye on it because it will be prone to burning! Allow the coconut to cool completely.
- Pipe dollops of the whipped cream mixture (or just spoon it on) onto the tops of the cheesecakes, then top with toasted coconut, and Cadbury mini chocolate eggs as desired.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
