Mini Easter Cheesecake Tarts
These Mini Easter Cheesecake Tarts are the perfect spring dessert! Buttery tart shells filled with creamy pastel cheesecake and topped with mini eggs or edible flowers. Ideal for Easter brunch, parties, or baby showers.
Mini Easter Cheesecake Filled Tarts.
These Easter cheesecake tarts have quickly become one of my favorite treats to make for the holiday and it’s easy to see why. With buttery short pastry shells, a silky no-bake cheesecake filling, and soft pastel colors, they’re the kind of dessert that instantly brightens any spring table.
These mini tarts are perfect for Easter brunch, an afternoon coffee spread, or as part of a larger dessert table. Whether you’re hosting Easter brunch, planning a garden gathering, or simply looking for a seasonal baking project, these tartlets are a beautiful alternative to a traditional cheesecake.
To save time on the day of your celebration, you can:
Prepare the short pastry dough in advance
Bake the tart shells ahead of time
Fill them with the cheesecake mixture once your guests arrive—or a few hours before serving
And while they’re ideal for Easter, they’re just as lovely for baby showers, spring birthdays, bridal teas, or Mother’s Day, proof that a good dessert never goes out of season.
Ingredients
Sweet Short Pastry Shell
4 cups (500 g) pastry flour, plus extra for dusting
1⅔ cups (375 g) unsalted butter, at room temperature
1 teaspoon (5 mL) salt
1 large egg yolk
2 teaspoons (10 mL) sugar
7 tablespoons (105 mL) whole milk, room temperature
Cheesecake-Style Filling
12 oz (340 g) cream cheese, softened
4 teaspoons (20 mL) fresh lemon juice
½ cup (50 g) powdered sugar
½ cup (≈120 mL) heavy cream
1 teaspoon vanilla extract
1 drop gel food colouring (pastel shades of choice)
Optional Garnish
Mini Easter chocolate eggs
Edible flowers
Instructions
Prepare the Short Pastry Dough
1. In a large bowl (or food processor), combine the softened butter, salt, egg yolk, sugar, and milk. Mix until smooth and creamy.
2. Sift the flour and gradually incorporate it into the butter mixture, mixing just until the dough comes together into a ball. (If using a food processor, pulse gently until combined.)
3. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes.
4. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
Shape and Bake the Tart Shells
1. Preheat the oven to 350°F / 180°C. Butter eight 4-inch tart pans.
2. Roll the chilled dough on a lightly floured surface (preferably between parchment sheets) to about ¼-inch (6 mm) thickness.
3. Cut circles slightly larger than the tart pans. Press the dough gently into each pan and trim excess.
4. Prick the dough generously with a fork.
5. Line each shell with parchment and fill with baking beans or rice.
6. Place on a baking sheet and blind bake for about 30 minutes, until lightly golden.
7. Remove from the oven and cool completely on a wire rack.
Make the Cheesecake Filling
1. Beat the cream cheese, lemon juice, and powdered sugar until smooth and creamy.
2. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Divide the filling into two or more bowls. Add a drop of gel food colouring to each and mix until evenly tinted.
Assemble the Tarts
1. Spoon or pipe the coloured cheesecake filling into the cooled tart shells, filling almost to the top.
2. Refrigerate for at least 2 hours to set.
3. Just before serving, garnish with mini chocolate eggs or edible flowers.
If you’re putting together an Easter dessert spread, these tarts pair perfectly with other sweet treats like Easy Cinnamon Roll Bunnies and Easy Easter M&M Blondies for a colorful, crowd-pleasing table everyone will love.
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
