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Easter Chocolate Chip Cheesecake Bites make the perfect Spring treat. Made with a graham cracker crust, creamy chocolate chip cheesecake filling, and topped with a rich chocolate ganache and Cadbury Mini Eggs. These cheesecake bites are an easy make-ahead dessert for any Easter or Spring party!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Looking for Easter Dessert ideas? These Chocolate Chip Cheesecake Bites are so perfect for Easter, Spring get-togethers, or anytime you’re craving cheesecake! Made in less than half the time of a regular cheesecake and they have a chocolatey twist.
I added mini chocolate chips to this classic creamy cheesecake mixture, then topped these bites with a chocolate ganache and cute Easter Cadbury mini chocolate eggs.
These Mini Cheesecakes are so delicious and made in just a few simple and easy steps. Baked in a muffin pan for the perfect bite-sized dessert and serving.
If you’ve been following my blog for a while now, you’ll notice I love Cheesecake Bites. It all started with my Classic Mini Cheeseabite Recipe, then I started to create different flavors like Apple Cinnamon, Oreo, Pumpkin, Snickerdoodle, and Funfetti.
Cream cheese: I always recommend using full-fat cream cheese for cheesecake, however low-fat can be used instead. The cream cheese must be at room temperature and softened in order to get the perfect creamy texture. It will also help all of the ingredients come together.
Sour cream: adds just the perfect amount of tang to the cheesecake flavor. It also adds moisture and will make these bites extra soft.
Chocolate chips: I love the mini chocolate chips but you can use regular semi-sweet or milk chocolate. You’ll also need to use chocolate chips to make the chocolate ganache.
Cadbury Mini Chocolate Eggs: these fun candies are mini Easter egg-shaped chocolate that has a pastel-colored shell. If you can’t find these at the grocery store, you can use jelly beans instead.
Honey graham crackers: used to make the graham cracker crust. You can also use cinnamon grahams, chocolate grahams, or Nilla Wafer cookies instead.
HOW TO MAKE MINI CHEESECAKES
I love all of the textures and richness these mini cheesecakes have in each bite. From the graham cracker crust, creamy cheesecake filling, chocolatey topping, and crunchy candies on top! They are a mouthful of fun and will satisfy all of your cheesecake cravings.
It will be hard to stop at one cheesecake bite but that’s ok because they are mini 🙂
I would prefer to make cheesecake bites over a regular cheesecake any day because it’s so much easier, it takes half the time, and YOU DON’T NEED A WATER BATH. Plus who doesn’t love individual and bite-size desserts? Especially when it’s cheesecake.
RECIPE TIPS & VARIATIONS
Top these cheesecakes with any of your favorite candies for different holidays and events. These can be made year-round, not just for Easter!
It’s extremely important that the cream cheese is at room temperature. It needs to be soft enough to blend together smoothly to create an extra creamy texture.
If you want to take a shortcut and skip the chocolate ganache, use canned chocolate frosting instead.
Chop up Cadbury Mini Eggs and add them to the cheesecake filling instead of the mini chocolate chips. This will make these bites extra festive and colorful.
Instead of using graham crackers for the crust, use Nilla Wafers instead. The flavor of the cookies pairs well with the cheesecake and chocolate.
HOW TO DECORATE THESE MINI CHEESECAKE BITES
Turn these into Mini Easter Baskets by placing a licorice string on the tops. Instead of using Cadbury Eggs or if you aren’t able to find them at the grocery store, you could use jelly beans, chocolate chips, fresh fruit, shredded coconut, or decorate them with Spring-themed sprinkles.
LEFTOVERS & STORAGE
Store any leftovers in an airtight container or cover plate with plastic wrap and refrigerator for up to 5 days.
If you want to freeze these cheesecakes, I recommend leaving the ganache off until you’re ready to serve them. Wrap the cheesecake bites individually with plastic wrap and place them in an airtight container or large heavy-duty ziplock bag. They will last up to 3 months in the freezer. To thaw, let them sit at room temperature for a few hours or in the refrigerator overnight.
Wednesday #SpringSweetsWeek Recipes
- Blood Orange Ricotta Cookies from The Spiffy Cookie
- Blood Orange Cheesecake Pastries from Daily Dish Recipes
- Cadbury Egg Cookies from Devour Dinner
- Carrot Cake Cupcakes from Jen Around the World
- Coconut Lime Shortbread from Shockingly Delicious
- Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
- Easy Strawberry Fool from Red Cottage Chronicles
- Grape Sorbet from Family Around the Table
- Grapefruit Yogurt Loaf Cake from Sweet Beginnings
- Key Lime Tassie from Cindy’s Recipes and Writings
- Kumquat Oatmeal Cookies from Eat Move Make
- Lemon Funfetti Baked Donuts from Jolene’s Recipe Journal
- Mango Cream with Berries from Karen’s Kitchen Stories
- Mango FIlled Martabak Manis from A Kitchen Hoor’s Adventures
- Meringue Nests with Fruit Curd from Art of Natural Living
- Oatmeal Carrot Halwa Ice Cream Sandwich from Magical Ingredients
- Soft Batch Sprinkle Cookies from Blogghetti
- Strawberries and Cream Muffins from Cheese Curd In Paradise
- Strawberry Key Lime Milkshakes from Daily Dish Recipes
- Strawberry Pretzel Parfait from Cookaholic Wife
- Tangerine Ginger Tartlets from That Recipe
- Triple Berry Slab Pie from Hezzi-D’s Books and Cooks
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
OTHER EASTER RECIPES
- Lemon Pie
- Carrot Cake Bars
- Bunny Spinach Dip
- Raspberry Almond Scones
- Bunny Bait Snack Mix
- Italian Ricotta Cookies
- Lemon Crinkle Cookies
CAN’T GET ENOUGH
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Easter Chocolate Chip Cheesecake Bites
Graham Cracker Crust
- 6 sheets honey graham crackers
- 3 tablespoons granulated sugar
- 2 tablespoons butter melted
Mini Chocolate Chip Cheesecakes
- 12 ounces cream cheese (1 1/2 blocks) softened and at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons sour cream
- 2 whole eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- 36 Cadbury Mini Eggs
- 1/3 cup chocolate semi-sweet chocolate chips
- 1/3 cup heavy cream
- Preheat oven to 350 degrees F. In a food processor, combine the graham crackers, sugar and melted butter. Process for a few minutes until the mixture turns into a crumb-like consistency.
- Line a REGULAR muffin pan with paper liners and evenly divide the graham mixture among 12 cups. With a spice jar, firmly press onto the graham mixture to form a crust and set aside.
- In a large mixing bowl beat together the cream cheese, sugar, and sour cream with an electric mixer until smooth. Add in the eggs and vanilla extract and beat again until combined, be sure to scrape the sides of the bowl with a spatula.
- Fold in the mini chocolate chips with a spatula until combined but don't overmix.
- Spoon the cheesecake mixture evenly on top of the graham cracker crust. Bake for 18-20 minutes or until the middles are set. Let the cheesecake cool completely for at least 30 minutes.
- Spoon chocolate ganache on top of the cooled cheesecake bites and place 3 Cadbury Mini Eggs on top. Repeat until all of your cheesecake bites are decorated. Place the cheesecakes in the refrigerate to set for at least an hour before servings. Enjoy!
How to make Chocolate Ganache
- Add chocolate chips to a medium bowl.
- Heat the heavy whipping cream in a small saucepan and bring the cream to a simmer. Pour the cream on top of the chocolate chips and let sit for a few minutes.
- Whisk the melted chocolate together until smooth, shiny, and it will thicken as it cools.
- Store any leftovers in an airtight container or cover plate with plastic wrap and refrigerator for up to 5 days.
- If you want to freeze these cheesecakes, I recommend leaving the ganache off until you're ready to serve them. Wrap the cheesecake bites individually with plastic wrap and place them in an airtight container or large heavy-duty ziplock bag. They will last up to 3 months in the freezer. To thaw, let them sit at room temperature for a few hours or in the refrigerator overnight.
- Top these cheesecakes with any of your favorite candies for different holidays and events. These can be made year-round, not just for Easter!
- If you want to take a shortcut and skip the chocolate ganache, use canned chocolate frosting instead.
- Chop up Cadbury Mini Eggs and add them to the cheesecake filling instead of the mini chocolate chips. This will make these bites extra festive and colorful.
- Instead of using graham crackers for the crust, use Nilla Wafers instead. The flavor of the cookies pairs well with the cheesecake and chocolate.