I love cheesecake. Probably because cheesecake makes me think of NYC. Every time I visit, we go to a Broadway show, then go to Junior’s for cheesecake. There’s just something about sitting in Times Square at 11 o’clock at night eating cheesecake that feels so distinctly NYC to me.
When my extended family gets together for a holiday, we generally make pie. Apple, blueberry, hubbard squash (my favourite!) It’s always pie. I’m not necessarily complaining, but I do like to change it up.
For some reason, I’ve decided to use Easter as an excuse to make mini cheesecakes. Last year, I did half Mini Eggs and half Creme Eggs. Both were delicious. This year, I had a huge bag of Mini Eggs so… Mini Eggs it is!
Honestly, you could probably make these any time of the year just by changing up the toppings. Berry compote in the summer, pumpkin spices in Autumn, or chocolate and candy cane for Christmas.
Mini Egg Mini Cheesecakes
These are perfect for Easter! I make mine in 125ml mason jars.
1 cup graham cracker crumbs
1 tbsp sugar
3 tbsp melted butter
2 packages cream cheese
1/2 cup sugar
1/2 cup sour cream
1/2 tsp vanilla
1 tsp lemon juice
2 cups Mini Eggs
- Preheat your oven to 325F.
- Mix graham cracker crumbs, butter, and 1 tbsp sugar. Press into bottom mason jars to make your crust.
- Beat your cream cheese and sugar until smooth. Add in your eggs one at a time. Mix in sour cream, lemon, and vanilla.
- Fill your jars, leaving a 1/2 inch at the top. Put your jars into a baking pan (I use a brownie pan), and fill halfway with hot water.
- Bake for 30 mins. Cheesecake should still be slightly jiggly in the centre.
- Place jars on a wire rack to cool.
- Put mini eggs in a plastic ziplock bag and lay it on your counter. Place a kitchen towel on top, and use a rolling pin to break your mini eggs up into pieces.
- When cheesecakes are cool, top with mini egg pieces.