Looking for that perfect dessert to dress up your dessert table this Easter? Here is a simple mini cheesecakes recipe that is going to win over your crowd. These luscious treats have a chocolate graham crust, topped with homemade cream cheese filling and then sprinkled with almonds and choco bons for that Easter egg look.

If there is one dessert that I can’t say no to, it is homemade cheesecake. Grab a muffin tin and get to making the best mini cheesecake recipe you will ever taste! Best of all, this cheesecake recipe can be used for any occasion. Don’t box it into just Easter!

Jump to:

• Homemade Mini Cheesecakes
• Individual Cheesecakes
• Can You Freeze Mini Cheesecakes?
• Variations of Toppings for Mini Cheesecakes
• What Is A Mini Cheesecake Pan?
• How Long Can You Store Mini Cheesecakes?
• How Long Should Cheesecake Cool Before Going Into The Fridge?
• What is A Choco Bon?
• How To Make Mini Cheesecakes
• Ingredients
• Instructions
• What is your favorite mini cheesecake topper?

Homemade Mini Cheesecakes

These homemade mini cheesecakes are thick and creamy cheesecakes with that slight hint of tartness. Then you add in the crunch from the almonds and the mix of chocolate, and it throws these beauties over the top.

More of My Favorite Desserts

• Homemade Brownies
• Pecan Pie
• Homemade Donuts

Individual Cheesecakes

Let me share a few perks to this recipe right here! This is something that might sell you on making mini cheesecakes over a full-size cheesecake!

No-fail recipe
No Water bath needed
Quicker Cook Time
A lot less stressful than making a full-size cheesecake.

Sold yet? I know I was, after the first time I made these mini cheesecakes.

Can You Freeze Mini Cheesecakes?

Yes! You can indeed freeze these mini cheesecakes with no trouble at all. I suggest leaving off the choco bon and then adding it on when you go to serve it. Wrap up in aluminum foil and then store in an airtight container for 1-2 months.

Now, I will say that you will find your cheesecakes to have a slightly different texture around the edges. I have run into that from frozen cheesecake. I overlooked it, though, and the flavor was very similar to fresh!

Variations of Toppings for Mini Cheesecakes

Depending on the occasion or season, you can always adjust your toppings for these mini cheesecakes. Here are my favorite cheesecake toppers.
Whipped Topping
Fresh Fruit
Chocolate Drizzle
Caramel and Sea Salt
Cookie Crumbles (We love Oreos)
Or eat them plain!

What Is A Mini Cheesecake Pan?

I personally use a muffin tin for my mini cheesecakes. I find it is the perfect size, and it saves you time and money from buying a special pan!

How Long Can You Store Mini Cheesecakes?

Fresh mini cheesecakes can last around one week in the fridge when stored properly. Make sure to cover with aluminum foil or plastic wrap. Or if you want to save them for longer, revert to the top to see how to freeze.

How Long Should Cheesecake Cool Before Going Into The Fridge?

Allow cheesecake to cool for around one hour before you put it in the fridge. Then keep all your cheesecake refrigerated until ready to serve.

What is A Choco Bon?

Some of you might not know what a choco bon is. Kinder Choco Bon is bitesize chocolate that has a hazelnut piece that is wrapped in a milk chocolate coating. Smooth and creamy, and downright addictive.
If you have ever tried the chocolates in a Kinder Egg, you will find it offers a similar taste to that.

If you can’t find a choco bon, feel free to use a candied Easter candy, jelly beans, or something else.

How To Make Mini Cheesecakes

Start by preheating your oven to 350 degrees. Then, fill your muffin tin with cupcake liners and set aside.

Then in a bowl, whisk in your cream cheese, powdered sugar, and eggs. Whip until nice and smooth.

In another bowl, you want to create your crust by mixing your graham crackers and cocoa powder with melted butter. When this mixture resembles wet sand, press it down into the cupcake liners.

Grab your cheesecake mixture and pour over the top of the crust and bake for 20 minutes. Cool completely and then add almonds and choco bons.

As you can see, this is such an easy and delicious mini cheesecake recipe. Give this recipe a try and let me know what you think. It might be your instant favorite once you take your first bite!

Yield: 12 Mini Cheesecakes

Easter Mini Cheesecakes With Almonds and Choco Bons

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Mini cheesecakes are the perfect dessert for any occasion. Thick, creamy, and full of vibrant flavors. Topped with almonds and a choco bon for sweetness.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• ⅔ cup of graham cracker crumbs
• 3 tbsps. of butter, melted
• 13 oz. (370 g) of cream cheese
• ½ cup of powdered sugar
• 2 eggs
• 2 tbsps. of cocoa powder
• Almond flakes and choco bons for decoration

Instructions

1. Preheat oven to 350F (180C). Place paper cupcake liners into the mold.
2. Whisk cream cheese, powdered sugar and eggs until smooth.
3. Separately combine graham cracker crumbs with cocoa powder and pour in melted butter. Mix with your hands until cookie crumbs start sticking together like wet sand.
4. Press cookie crumb mixture (about 1 tbsp.) into each cupcake liner forming the base. Pour cheesecake mixture over crust and transfer to the oven for 20 minutes.
5. Remove from the oven, leave to cool down completely, then remove cupcake liners and decorate with almonds and choco bons.

Nutrition Information:

Yield:

12 Mini Cheesecakes

Serving Size:

One Cheesecake – 2 oz. (60 g)
Amount Per Serving: Calories: 187Total Fat: 15gSaturated Fat: 8.9gCholesterol: 69mgSodium: 163mgCarbohydrates: 10.3gFiber: 0.6gSugar: 6.1gProtein: 3.8g

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What is your favorite mini cheesecake topper?