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Mini Easter Candy Cheesecakes
Recipes
Mini Easter Candy Cheesecakes
12 servings
about 2 hours, 30 minutes total (Active 20 minutes)

Ingredients

  • 12 oz cream cheese (or mascarpone cheese)
  • Cooking spray
  • 5 tablespoons unsalted butter
  • 4 oz butter biscuit (or shortbread) cookies
  • 4 oz chocolate (or caramel- or crème-filled) eggs
  • 4 oz malted milk balls or peanut butter eggs
  • 4 oz milk (or white) chocolate bunnies
  • 1 ¾ cups heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • ¼ cup + 2 tablespoons powdered sugar
  • 1 tablespoon sprinkles (optional)

Steps

    1. Set cream cheese out to soften. Coat 12-cup muffin pan with spray. Melt butter. Place cookies into food processor bowl; process into fine crumbs. Stir butter into cookies until blended. Spoon cookie mixture evenly into muffin cups; press with fingertips to form crusts. Set aside.
    2. Chop 8 oz chocolate candies into small pieces (about 2 cups). Place ¾ cup heavy cream in medium bowl; beat with electric mixer on HIGH 1–2 minutes until stiff peaks form.
    3. Place cream cheese in large bowl; add vanilla and ¼ cup powdered sugar and beat with electric mixer on HIGH 2 minutes until smooth and creamy. Fold in whipped cream, then chopped candies. Divide mixture evenly among muffin cups. Chill 1–2 hours until set.
    4. Place remaining 1 cup heavy cream and 2 tablespoons powdered sugar in medium bowl; beat with electric mixer on HIGH 1–2 minutes until stiff peaks form. Chop remaining 4 oz candy coarsely. Remove cheesecakes from pan; top each cheesecake with whipped cream, chopped chocolate candies, and sprinkles, if using. Serve.
    Chefs Tip: You can prepare the cheesecakes through step 3 and chill for up to three days. Complete step 4 when ready to serve.

Amount per 1⁄12 recipe serving: Calories 460, Total Fat 37g, Sat Fat 23g, Trans Fat 0.5g, Chol 95mg, Sodium 170mg, Total Carb 31g, Fiber 1g, Sugars 24g, Protein 5g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 0%