Nine mini cheesecakes with graham cracker crusts, pastel whipped cream and Cadbury mini eggs on a wooden board. There is a pastel colored tea towel in the background as well as three bowls of pastel whipped cream and a bunny shaped dish with Cadbury mini eggs in it.

Mini Cheesecakes with Graham Crusts and Pastel Whipped Cream

5.0 from 1 vote

Cadbury mini eggs are such an iconic Easter candy, so I had to incorporate them into a dessert recipe! Mini cheesecakes seemed like the perfect little shape. The pastel whipped cream on top is the perfect place to set the eggs into.

I was inspired by the colors of the Cadbury mini eggs when I made the whipped cream. To match the colors of the eggs, I made three different colors of whipped cream. Whipzi naturally flavored powdered sugars have no artificial colors or flavors, so these are the perfect way to add some color and flavor to whipped cream. To do this, I started by whipping the cream most of the way and then split it up into three separate bowls. I added strawberry powdered sugar to one bowl, lemon powdered sugar to another, and blueberry powdered sugar to the last bowl. I used the hand mixer to stir in the powdered sugars and then finished whipping the cream, one at a time.

Whipzi is a small female veteran-owned business and I absolutely love baking with their powdered sugars. You can use my code SARAH15 to save on their site if you want to try them out.

If you don’t have the flavored powdered sugars, you can use store bought whipped cream, or you can make it with plain powdered sugar. The mini cheesecakes will taste amazing with any of these options!

These are really easy to put together and most of the total time is actually chilling them in the refrigerator. I hope that you try these out and love them!

As seen on instagram here.

If you are looking for other Easter themed desserts, check out my cinnamon roll, shortbread cookies, Nutella blossoms, and fudge!

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

Mini Cheesecakes with Graham Crusts and Pastel Whipped Cream

Recipe by Sarah
5.0 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Cooling time




Total time





These mini cheesecakes with pastel whipped cream are perfect for Easter and make a great dessert for a baby shower as well!

Cook Mode

Keep the screen of your device on


  • For the graham cracker crust:
  • 5 1/2 graham cracker sheets

  • 1 tbsp granulated sugar

  • 2 tbsp salted butter, melted

  • For the cheesecake:
  • 1 8oz package full fat cream cheese, room temperature (brick, not tub)

  • 1/4 c granulated sugar

  • 1/4 c sour cream, room temperature

  • 1 tsp vanilla extract

  • 1 large egg, room temperature

  • For the whipped cream:
  • 1 c heavy whipping cream

  • 1 pinch salt

  • 1 tbsp Whipzi lemon powdered sugar

  • 1 tbsp Whipzi strawberry powdered sugar

  • 1 tbsp Whipzi blueberry powdered sugar

  • For the topping:
  • 30 Cadbury mini eggs


  • Start by making the graham cracker crusts. Use a food processor to turn the graham crackers into crumbs or place them in a freezer bag and crush them with a rolling pin.
  • Preheat the oven to 350 degrees F, set a rack in the center and line mini muffin pans with 10 cupcake liners. I made 9 in my video, but I should have made 10. Don’t be like me.
  • Add the graham cracker crumbs, 1 tbsp of sugar, and melted butter to a mixing bowl and stir. The mixture won’t form a dough, you just want to get everything evenly mixed.Clear glass Pyrex bowl with graham cracker crust mix inside.
  • Add the graham cracker crust mixture to each of the 10 cupcake liners in your muffin pans. It’s about 1 1/2 tbsp of crust mixture in each cupcake liner. Press them down flat. I used a tiny jar to press each one. You just want to compact the crumbs so they form a crust.Two blue silicon muffin pans with 9 cupcake liners with the graham cracker crusts pressed down on the bottoms.
  • Place these into the preheated oven for 5 minutes to par-bake the crusts.
  • Make the cheesecake filling. Start by adding the softened cream cheese and 1/4 cup of granulated sugar to the bowl of a stand mixer. Mix with the paddle attachment on medium high until smooth. Stop to scrape down the sides as needed. If you don’t have a stand mixer, you can do this in a large mixing bow with a hand mixer.
  • Next add the sour cream and vanilla extract and mix again until smooth.
  • Add the egg and mix on low until incorporated and then increase to medium high and mix until smooth.Large silver mixing bowl with cheesecake filling inside.
  • Spoon the cheesecake mixture on top of the par-baked graham cracker crusts. I used about 1 1/2 tbsp of the cheesecake mixture in each. Remember that you want 10 and my photos/video show 9.Two blue silicon muffin pans with 9 cupcake liners filled with cheesecake filling.
  • Bake the mini cheesecakes for 23 minutes. They should not jiggle in the center and should bounce back when you touch them lightly.
  • Once the cheesecakes are done, allow them to cool for about 20 minutes and then transfer them to a dish and place in the refrigerator for at least 2 hours.
  • When you’re ready to serve the mini cheesecakes, make your whipped cream. I like to put a metal mixing bowl into the freezer for at least 20 mins when I make whipped cream. Pour the whipping cream into the cold bowl, add a pinch of salt and beat with a hand mixer until the cream starts to stiffen. Then divide the cream out into 3 bowls and add the flavored powdered sugar, one to each bowl. Using the hand mixer, stir in the powdered sugar and then finish whipping the cream. If you don’t have the flavored powdered sugars, you can simply add 2 tbsp of plain powdered sugar when you add the salt and mix with the hand mixer until medium peaks form.Three scalloped bowls with pastel colored whipped cream in them. One has pink, one has pale yellow and one has blue.
  • Remove the cupcake liners from the mini cheesecakes carefully and set them on a serving tray. NIne mini cheesecakes on a wooden tray.
  • Add a small amount of whipped cream to the top of each cheesecake. You’ll have extra whipped cream that you can serve with the mini cheesecakes, or serve with some fruit on the side.Nine mini cheesecakes topped with light oink, yellow and blue whipped cream.
  • Top each mini cheesecake with 3 Cadbury mini eggs. I added one blue, one yellow and one pink to each mini cheesecake.Nine mini cheesecakes with graham cracker crusts, pastel whipped cream and Cadbury mini eggs on a wooden board. There is a pastel colored tea towel in the background as well as three bowls of pastel whipped cream and a bunny shaped dish with Cadbury mini eggs in it.
  • Serve and enjoy!Close up shot of mini cheesecakes topped with pastel whipped cream and Cadbury mini eggs.


Recipe Video


  • If you don’t have Whipzi powdered sugar, just use 2 tbsp of plain powdered sugar.
  • You can use SARAH15 to save on Whipzi’s website.
  • To make these ahead, follow all of the steps up through chilling the mini cheesecakes They can chill for up to a day. You want to make the whipped cream just before serving.

Did you make this recipe?

Tag @sarahtreed on Instagram and hashtag it with #bestlittlemomentsrecipe

Leave a Reply

Your email address will not be published. Required fields are marked *