Mini Easter Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual cheesecakes with a shortbread crust, topped with whipped cheesecake pudding, coconut, and chocolate eggs. A festive Easter dessert with creamy filling and crunchy base.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 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)
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 157mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 36mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.