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mini cheesecake

Mini Cheesecake Easter Baskets

These mini cheesecake baskets are so fun to make. The recipe is simple: they are great to bring to an Easter gathering, kids love them, and the taste is amazing!

Mini Cheesecake Easter Baskets

Prep Time10 minutes
Cook Time20 minutes
Course: Dessert, Snack
Servings: 12
Calories: 204kcal


  • 16 oz organic cream cheese, softened (Organic Valley)
  • 1/2 cup organic cane sugar
  • 1/2 tsp vanilla extract
  • 2 pastured eggs (Vital Farms)
  • 12 vanilla wafer cookies
  • 12 licorice pieces
  • 36 jelly beans
  • organic shredded coconut


  • Mix the eggs, vanilla, and sugar in a small bowl.
  • Slowly add the egg mixture into the softened cream cheese. When blended, use an electric mixer to smooth the batter.
  • Place 12 cupcake papers in a cupcake pan. Then put one vanilla wafer cookie on the bottom of each. This makes a small crust.
  • Spoon the batter into the cupcake papers. Spread evenly using a spoon.
  • Bake at 350 degrees Fahrenehit fot 20 minutes.
  • Sprinkle each one with coconut (for grass) and three jelly beans. Shape the licorice to make the basket handle just before serving.


You can also place the coconut in a plastic sandwich bag with 2 drops of green food coloring to make green basket grass.
Nutrition information (with the jelly beans and licorice): total calories 204, fat 14 grams, carbohydrates 17 grams, and protein 4 grams.

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