What’s the difference between New York and Philadelphia style cheesecake?

New York style cheesecake is rich and dense, often made with heavy cream or sour cream. PHILADELPHIA style cheesecake is lighter and smoother thanks to PHILADELPHIA cream cheese, which also gives it a tangier flavor. It’s simpler to make but still delivers that classic cheesecake taste.

How do I stop mini cheesecakes from sinking?

Sinking usually happens when the batter is overmixed or the oven temperature is too high. For PHILADELPHIA Easter Mini Cheesecakes, gently mix the eggs on low speed until just combined. Bake at 325°F and cool them slowly by leaving the oven door slightly open after baking. These small changes help keep the centers smooth and even.

What’s a good substitute for PHILADELPHIA cheesecake filling?

Nothing quite matches PHILADELPHIA cream cheese’s texture, but mascarpone or thick Greek yogurt can work in a pinch. Just expect some differences in texture and tang. For easy no-bake options, try a chilled mixture of cream, yogurt, and sugar.

How far in advance can I make mini cheesecakes without losing freshness?

You can make PHILADELPHIA Easter Mini Cheesecakes up to three days ahead. Keep them refrigerated in an airtight container and add toppings just before serving to keep everything fresh and crisp.

PHILADELPHIA Easter Mini Cheesecakes: Perfect Treat

Name: PHILADELPHIA Easter Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 18 mini cheesecakes
Cuisine: Canadian
Ingredients: 1 1/4 cup graham crumbs; 1/4 cup butter, melted; 3 pkg (250 g each) PHILADELPHIA Brick Cream Cheese, softened; 3/4 cup sugar; 1 tsp vanilla; 3 eggs; 1 cup plus 2 Tbsp desiccated unsweetened coconut, toasted; 54 speckled chocolate eggs (250 g)

Description

These PHILADELPHIA Easter Mini Cheesecakes are creamy, adorable, and topped with festive chocolate eggs and toasted coconut. A fun and easy springtime dessert.

Ingredients

Scale

1 1/4 cup graham crumbs

1/4 cup butter, melted

3 pkg (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar

1 tsp vanilla

3 eggs

1 cup plus 2 Tbsp desiccated unsweetened coconut, toasted

54 speckled chocolate eggs (250 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat oven to 325°F.

2. Mix graham crumbs, 2 Tbsp sugar and butter; press into bottoms of 18 paper-lined muffin cups.

3. Beat cream cheese, vanilla and remaining sugar with mixer until blended.

4. Add eggs one at a time, mixing just until combined.

5. Spoon mixture over crusts.

6. Bake 25 to 30 minutes or until centers are almost set.

7. Cool completely.

8. Refrigerate for at least 2 hours.

9. Top each cheesecake with 1 Tbsp toasted coconut shaped into a nest and fill with chocolate eggs.

Notes

Use parchment liners for easy removal.

Let cheesecakes cool in oven for best texture.

Top just before serving for the freshest look.

Prep Time: 15
Cook Time: 30
Category: Dessert
Method: Baking
Cuisine: Canadian

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 14g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg