Peter Rabbit Cheesecakes
These mini Easter cheesecakes are a springtime dream—creamy, rich, and topped with sweet green “moss” for a springtime touch. Finished with a tiny chocolate bunny, they’re the perfect festive bite for your Easter table.
Peter Rabbit Mini Cheesecakes
Silky, vanilla cheesecake on a buttery graham cracker crust, topped with a sweet, crumbly “moss” made of crushed cookies, and finished with a rich chocolate bunny for the perfect pop of sweetness.
Ingredients
For the Crust:
- ⅔ cup crushed Goya Maria cookies or crushed graham crackers
- 2 tbsp melted butter
For the Cheesecake:
- 8 oz full fat cream cheese room temperature
- ¼ cup granulated sugar
- ¼ cup sour cream
- 1 tsp vanilla
- 1 egg
For the Cookie Moss Topping:
- ⅔ cup crushed Goya Maria cookies or crushed graham cracker
- green food gel
- buttercream frosting
- mini chocolate bunnies for topping
- mini chocolate eggs optional topping
Instructions
For the Crust:
- Preheat oven to 350 ℉ & line a muffin tin with liners. Combine ⅔ cup crushed cookie with 2 tbsp melted butter. Stir until a sandy texture forms. Add 1-1½ tbsp of mixture to each lined muffin tin and pat into place with the back of the spoon.
- Bake for 5 minutes, remove from oven, and let cool while you prepare the cheesecake batter.
For the Cheesecake:
- In a large bowl of a stand mixer or using an electric hand mixer and a large bowl, mix the softened cream cheese and granulated sugar, followed by the sour cream, egg and finally the 1 tsp of vanilla.
- Spoon the batter into each lined muffin tin on top of the baked crusts, about ⅔ full.
- Bake for 18-20 minutes, until center is jiggly but not loose. Let cool to room temperature and then chill in the refrigerator for at least 3 hours.
Prepare the Moss Topping:
- In a sealable bag, add the cookies or crackers you are using for the topping and crush using a rolling pin. Be sure to crush until the mixture is fine like sand, as any unbroken pieces will not color well.
- Begin by adding 2-3 drops of the green food gel to the bag and shaking to coat and mix. Continue to add until you've reached the desired depth of color. (Mine took at least ½ a tube of gel coloring).
- Spread a thin, even layer of buttercream onto each chilled cheesecake, and roll each iced cake into the bag of green "moss" topping, patting it in to secure it in place.
- Top with a mini chocolate Easter bunny or chocolate eggs. Enjoy immediately.
