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4.59 from 12 votes

Easter Chocolate Chip Cheesecake Bites

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 Eggs. These cheesecake bites are an easy make-ahead dessert for any Easter or Spring party!
Prep Time15 minutes
Cook Time20 minutes
1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake bites, chocolate chip cheesecake, mini cheesecakes
Servings: 12 cheesecakes

Ingredients

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

Chocolate Ganache

  • 1/3 cup chocolate semi-sweet chocolate chips
  • 1/3 cup heavy cream

Instructions

  • 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.

Notes

Recipe Notes: 
  • 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.