Healthy Individual Mini Egg Cheesecakes For Easter

Indulge in these guilt-free Healthy Individual Mini Egg Cheesecakes this Easter! They’re the perfect blend of creamy, protein-rich deliciousness topped with festive mini eggs, offering a delightful treat without compromising your health goals.

Spring is in the air, and Easter is right around the corner! It’s Bails, and I’ve got the perfect recipe for you to celebrate the season without compromising your healthy lifestyle. 

These Healthy Mini Egg Cheesecakes are not only adorable but packed with protein and just the right amount of sweetness. Using wholesome, simple ingredients, you can whip up these treats in no time. 

If you love cheesecake recipes you may also enjoy my Protein Strawberry Cheesecake Bites or my Protein Biscoff Cheesecake.

WHY YOU’LL LOVE THESE HEALTHY INDIVIDUAL MINI EGG CHEESECAKES

First up, they’re packed with protein – thanks to the cottage cheese, Greek yogurt, and a sneaky scoop of vanilla protein powder. This isn’t just dessert, it’s a muscle-loving treat that’ll keep you feeling full and fabulous. 

Plus, they’re made with sugar-free maple syrup, which means you can enjoy that sweet, sweet flavor without the sugar crash later on.

And let’s talk portion control. These mini cheesecakes are perfectly sized to give you that ‘just-right’ feeling of satisfaction. No more overindulging and feeling stuffed – just pure, unadulterated joy in a few delightful bites. 

They’re also super easy to make, which means you can whip up a batch whenever the craving hits, no sweat!

But the real cherry on top? They’re adorably festive with those colorful mini eggs nestled in a cloud of whipped cream. 

Whether you’re prepping for Easter, a spring fling, or just want to brighten up your dessert table, these cheesecakes are sure to be a hit. They’re a conversation starter, a mood lifter, and a testament to the fact that healthy eating can be downright delicious.

KEY INGREDIENTS YOU NEED FOR THE INDIVIDUAL CHEESECAKES

You will need the following ingredients listed below to make this mini cheesecake recipe (the exact measurements, step-by-step instructions, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• Graham crackers – alternatively can use oreo cookies, digestive biscuits, or glutino gluten free cookies as the base if desired.
• Unsalted butter
• Cottage cheese
• Unsweetened plain greek yogurt
• Plain cream cheese – vegan cream cheese also works.
• Sugar-free pure maple syrup
• Vanilla extract
• Large eggs
• Baking powder
• Vanilla protein powder
• Whipped cream – can make homemade whip cream or use cool whip as well.
• Cadbury mini eggs
• Optional – fresh fruit, lemon juice, heavy cream, coconut oil, etc.

HOW TO MAKE THE EASTER CHEESECAKES

1. Start by preheating your oven to 350 degrees F. Line 8 muffin tins with muffin liners and set aside.
2. Crush up graham cracker crumbs in a blender or food processor. Mix in melted butter and press to bottom of muffin tin liners for the graham cracker crust.
3. Using your blender again, add all ingredients for cheesecake filling. Blend on high until smooth.
4. Add to top of graham cracker crusts and bake for 38-41 minutes.
5. Don’t remove the mini cheesecakes from the oven right away. Open the oven door instead and turn oven off to let cool. This will prevent the cheesecakes from caving in the middle.
6. Once they have cooled to at least room temperature, put them in the fridge overnight to set.
7. Once set, top each mini cheesecake with a dollop of whipped cream for a light and airy finish. Now for the fun part – press a few colorful mini eggs into the whipped cream for that festive Easter look. The mini eggs add a playful crunch and a pop of chocolate. Enjoy!

STORING THE LEFTOVER MINI EGG MINI CHEESECAKES

For the fridge, place your mini cheesecakes in an airtight container. You can keep them single-layered or stack them with a piece of parchment paper in between to prevent sticking. They’ll stay fresh and tasty in the fridge for up to 5 days – if you can resist them for that long!

If you’re thinking longer-term, the freezer is your best friend. Wrap each mini cheesecake individually in plastic wrap, then place them in a zip-top freezer bag or airtight container. They’ll be good for about a month. When you’re ready to enjoy, just thaw them in the fridge overnight or on the counter for a couple of hours.

And here’s a pro tip: hold off on adding the whipped cream and mini eggs until you’re ready to serve. This way, you get the freshest taste and the prettiest presentation every single time. Just whip up some cream and add those cute mini eggs right before digging in.

TIPS AND TRICKS FOR BEST RESULTS

First off, when you’re making the crust, make sure your graham cracker crumbs are finely ground. The fine crumbs will help your crust stick together better and give it that perfect bite. 

And don’t be afraid to press the mixture firmly into the bottom of your muffin tins. You want that crust to be compact so it doesn’t crumble when you take a bite.

Now, when it comes to the filling, smoothness is key. Take the extra minute to really blend your cottage cheese, Greek yogurt, and cream cheese until there are no lumps. 

This will give you that silky smooth texture that’s so dreamy in a cheesecake. And remember, room temperature ingredients blend better, so don’t skip that step!

For that protein powder, make sure you’re using a high-quality one that tastes good. It’s going to add flavor as well as nutrition, so it’s worth choosing wisely. 

And don’t overmix once you add your egg – just enough to incorporate it. Overmixing can introduce too much air and cause cracks when baking.

Speaking of baking, don’t overdo it. You want to pull them out of the oven when the center is just set. It should still have a bit of a jiggle to it. 

They’ll continue to cook a little as they cool, and this will prevent overbaking and drying out.

Lastly, patience is not just a virtue; it’s a necessity. Let your cheesecakes cool gradually and then chill them thoroughly in the fridge. This waiting game ensures that they set up properly and have the best texture. It’s hard, I know, but so worth it!

FAQS

CAN I ADD CHOCOLATE CHIPS TO MY CHEESECAKE MIXTURE?

Definitely! Chocolate chips can be folded into the cheesecake mixture or sprinkled on top before baking. For a fun twist, you can use Easter chocolates to add seasonal flair to your healthy cheesecake.

HOW DO I KNOW WHEN MY HEALTHY INDIVIDUAL MINI EGG CHEESECAKES ARE DONE BAKING?

Your cheesecake is done when the edges are set but the center still has a slight jiggle to it. If you’re making mini cheesecakes in muffin cups, they’ll bake quicker than a full-sized cheesecake.

Avoid overbaking to keep that perfect creamy texture.

IS THERE ANY SPECIAL EQUIPMENT NEEDED FOR THE EASY MINI CHEESECAKES?

No special equipment is needed for these mini cheesecakes. A standard muffin pan, large bowl, and electric mixer are all you need. If you’re making a full-sized cheesecake, a springform pan would be helpful.

CAN I ADD FLAVOR TO MY MINI CHEESECAKE BITES?

Adding citrus like lime zest can bring a fresh burst of flavor to your cheesecake mixture. It’s a simple way to elevate the taste without added sweeteners or calories.

CAN I MAKE A CHOCOLATE GANACHE FOR THE TOP OF THE CHEESECAKES?

To make a healthier chocolate ganache, melt some dark chocolate chips with a bit of coconut oil or milk of your choice. Drizzle over your cheesecake for a rich, glossy finish that’s sure to impress.

Other Easter Recipes You May Enjoy Trying!

• Vegan Gluten Free Protein Bar With Dark Chocolate
• Easy Easter Cake Pops Recipe
• Easter Rice Krispie Nests
• 4-Ingredient Easter Egg Oreo Truffles
• Superfood Protein Breakfast Cookies (Gluten Free & Dairy Free)
• Strawberry Peanut Butter Chocolate Bark Recipe
• Lucky Charms Rice Krispie Squares
• Carrot Cake Baked Oats With Cream Cheese Frosting
• Gluten Free Lemon Poppyseed Muffins
• Homemade Crunch Bar Recipe

IF YOU TRIED THIS CLASSIC CHEESECAKE RECIPE PLEASE LEAVE IT A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS MINI PROTEIN CHEESECAKES RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails