Prepare the Chocolate Egg Shells 

1. Unwrap the chocolate eggs. 
2. Dip a sharp knife into hot water, wipe it dry, and carefully score along the seam of each egg. Repeat until the eggs separate cleanly into halves. Set aside. 

Make the Cookie Crust 

1. In a small bowl, mix the cookie crumbs with the melted butter until the texture resembles damp sand. 
2. Divide the mixture evenly among the chocolate egg halves, pressing gently to form a firm base. 

Make the Cheesecake Filling 

1. In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. 
2. In a separate bowl, whip the cold heavy cream with the vanilla extract until stiff peaks form. 
3. Gently fold the whipped cream into the cream cheese mixture until fully combined and light. 

Assemble

1. Spoon or pipe the cheesecake filling over the cookie bases, filling each chocolate shell to the top. Smooth the surface if desired. 
2. Refrigerate for at least 4 hours, or until set.

Decorate and Serve

1. Once set, sprinkle with the rest of the cookie crust, drizzle with melted chocolate and garnish with mini chocolate eggs or edible flowers if using. 
2. Serve chilled.

Prepare the short pastry dough:

1. In a large mixing 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 add it into the butter-mixture, mixing just until the dough begins to come together in a ball. (If using a food processor: pulse until the dough just forms a ball.)
3. Turn the dough out onto a lightly floured surface and gently knead for a minute or two until it’s uniform. Flatten into a disk, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours.

Shape and bake the tart shells:

1. Preheat your oven to 350 °F / 180 °C. Generously butter eight 4-inch tart pans.
2. ​​On a lightly floured surface, roll the dough out (ideally between two sheets of parchment) to about ¼-inch (≈6 mm) thickness. Cut circles slightly larger than the tart pan rims and gently press the dough into each pan, trimming off any excess.​
3. Line each shell with parchment and fill with baking beans or rice to blind-bake. Prick the dough generously with a fork. Place the pans on a baking sheet and bake for about 30 minutes, until the crusts are lightly golden. Remove from the oven and allow to cool on a wire rack.

Make the cheesecake filling:

1. In a medium bowl, beat together the cream cheese, lemon juice, and powdered sugar until smooth and creamy.
2. In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Divide the filling into two (or more) bowls and add a drop of gel food colouring to each to create pastel shades. Mix until uniformly coloured.

Assemble the final tarts:

1. Once the tart shells are completely cooled, spoon or pipe the coloured cheesecake filling into each shell, filling almost to the top.
2. Refrigerate the filled tarts for at least 2 hours to firm up and let the flavors meld.
3. Just before serving, top each tart with a few mini chocolate eggs or edible flowers for a cheerful Easter touch.

1. Line a muffin pan with cupcake liners.
2. Melt the butter, then add graham cracker crumbs, sugar and melted butter to a small bowl and stir until combined.
3. Divide the crumb mixture between the cupcake liners, and press down to form the crust. Put the pan in the freezer.
4. Beat the cream cheese for 2 minutes in a large bowl, then beat in the powdered sugar, vanilla and lemon juice, until fluffy.
5. In a separate large bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
6. Fold 2 cups of the whipped cream mixture into the cream cheese mixture, then fold in the crushed Cadbury Mini Eggs. refrigerate the rest of the whipped cream.
7. Pipe or spoon the mixture into the muffin tins, then tap the pan down to better flatten the cheesecakes.
8. Chill for 4 hours or more in the refrigerator to set.
9. Once ready to serve, top with a dollop of whipped cream and a Cadbury Mini Egg.

1. Preheat the oven to 325 degrees.  Line a 9-inch springform pan with parchment paper and set aside.
2. In a medium bowl, combine the almond flour, melted butter, monk fruit and vanilla. Mix until combined, it should look like wet sand.
3. Press the crust mixture into the bottom of the prepared pan. Use the bottom of a measuring cup to flatten smoothly and get a crisp edge.
4. Bake in the preheated oven for 10 minutes. Allow to cool to room temperature.
5. For the filling – in the bowl of a stand mixer, combine the softened cream cheese and monk fruit. Cream until smooth.
6. Add in the eggs and mix thoroughly on low speed, scraping down the sides often.
7. Add in the lemon juice and vanilla and mix well, scraping down the sides as needed.
8. Transfer the filling to the cooled crust. Spread evenly.
9. Bake in the preheated oven for about 40-50 minutes or until the edges are set but the center has a slight jiggle. Allow to cool to room temperature.
10. Once at room temperature, chill in the fridge for an additional 4 hours.
11. For the topping – in a small saucepan, combine the diced strawberries and strawberry jam.
12. Heat over medium low for about 10 minutes or until the strawberries begin to break down and the topping begins to thicken.
13. Add in the strawberry halves and heat for just about 2 minutes or until heated but not starting to break down.
14. Chill in the fridge until ready to assemble.
15. To assemble – pour the strawberry topping over the chilled cheesecake.
16. Store in the fridge until ready to serve.

Make the Chocolate Cookie Layer:

1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners.
2. Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together.
3. Using a standing mixer, beat together the butter and sugar until light and fluffy.
4. Beat in the egg yolk, milk, and vanilla extract.
5. Gradually mix in the dry ingredients until combined.
6. Spoon about 1 tablespoon of the batter into each cupcake liner.
7. Bake in the oven for about 5 – 7 minutes. Set aside to cool.

Make the Cheesecake Filling:

1. Bring oven temp down to 325 degrees.
2. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
3. Beat in the sour cream, vanilla, cocoa powder and salt until combined.
4. Beat in the eggs, 1 at a time until combined.
5. Scoop about 1/4 cup of the cheesecake batter into the cupcake liners.
6. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.

Make the Chocolate Ganache:

1. Pour chocolate chips into a heat safe bowl.
2. Using a small pot, bring the heavy whipping cream to a slow simmer.
3. Pour heavy whipping cream over the chocolate chips and whisk until smooth.
4. Scoop 1 1/2 tablespoons of ganache onto the top of the cold cheesecakes.
5. Place a Whopper candy in the center of the cheesecake.
6. Enjoy!

1. Preheat the oven to 325 degrees. Line a standard muffin tin, set aside.
2. In a medium bowl, combine the crusted graham cracker crumbs, sugar, cinnamon and melted butter.
3. Stir until all the crumbs are wet, looking like wet sand.
4. Scoop a heaping tablespoon into each cupcake liner and use the bottom of a 1/4 cup measuring cup to firmly press down and smoosh the crumbs into the bottom of the liner. Set aside.
5. In the bowl of a stand mixer, combine the softened cream cheese and sugar and cream until smooth. Scrape down the sides often.
6. Add in the vanilla and eggs and mix well, scraping the sides often.
7. Using a large ice cream scoop, divide the filling between each of the cupcake liners.
8. Bake in the preheated oven for 23-25 minutes or just until the edges are set and the center is still a little jiggly when you gently shimmy the pan. Allow to cool to room temperature.
9. Chill the room temperature cheesecakes in the fridge for an additional 4 hours or until set.
10. When ready to assemble – in a small saucepan, combine the diced apple, butter, sugar, cinnamon, and cloves.
11. Heat over medium low for about 10 minutes or until the apple are tender.
12. Add in the caramel topping and continue to simmer until the mixture begins to thicken and the liquid is mostly boiled off.
13. Allow to cool to room temperature.
14. Remove the cheesecakes from the fridge and scoop a spoonful of the caramel apple topping over each cheesecake.

Make the Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Press mixture evenly into the bottom of an 8×8 pan.
3. Place in the freezer while you prepare the cheesecake layer.

Make the Cheesecake Layer

1. In a large bowl, beat softened cream cheese until smooth.
2. Add powdered sugar, vanilla extract. Mix until fully combined.
3. Fold in 1 cup Cool Whip until light and fluffy.
4. Spread evenly over the chilled crust.

Add the Hershey’s Layer

1. Crush Hershey’s Kisses Birthday Cake flavor in a food processor (or place in a bag and smash with a rolling pin).
2. Sprinkle evenly over the cheesecake layer.

Make the Pudding Layer

1. In a mixing bowl, whisk pudding mix with cold milk until it begins to thicken.
2. Fold in 1 cup Cool Whip and sprinkles.
3. Spread evenly over the Hershey’s layer.

Finish and Chill

1. Spread remaining Cool Whip over the top.
2. Add extra sprinkles for garnish.
3. Cover and refrigerate for at least 4 hours, or overnight for best results.

For the Crust:

1. Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Divide the crumb mixture evenly among the 12 cupcake liners, pressing down firmly to create an even crust layer. Bake for 5 minutes, then set aside to cool slightly.

For the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and continue to beat until well combined.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth and creamy.
3. Divide the cheesecake batter evenly into three bowls. Tint one bowl with yellow food coloring, one with orange food coloring, and leave the remaining bowl plain.
4. Spoon a layer of yellow cheesecake batter into each cupcake liner, followed by a layer of orange, and finally a layer of plain batter.
5. Bake for 18-20 minutes, or until the centers are set. Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.

For the Orange Frosting:

1. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Gradually add the powdered sugar, beating until smooth and well combined.
3. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy. Tint with orange food coloring.
4. Once the mini cheesecakes are fully chilled, remove them from the liners and frost the tops with the orange frosting.
5. Sprinkle the white sprinkles over the frosted cheesecakes.

For the Sugar Paste Ghosts:

1. Roll out the white sugar paste or fondant and cut into small ghost shapes using a cookie cutter or freehand with a knife. Use black food coloring or an edible marker to add eyes and mouths to the ghosts.
2. Place a sugar paste ghost on top of each frosted cheesecake.

• Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your spooky Mini Candy Corn Cheesecakes!

1. Prepare a muffin pan with liners.
2. Combine the graham cracker crumbs and melted butter in a small bowl.
3. Divide the crumb mixture between the muffin tin cavities and gently press down with a spoon to form the crust.
4. Beat the cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy.
5. Slowly add the heavy cream to the cream cheese mixture, and beat it in on low speed.
6. Add the gelatin and cold water to a microwave safe bowl and heat for 10 seconds or so until you have a clear liquid. Give it a good stir, then add the warm gelatin mixture to the bowl of cheesecake filling, and stir until well combined.
7. Divide the mixture between 2 bowls and add blue food coloring to one bowl. Stir until a solid color has formed. Add each color to a separate piping bag.
8. Pipe blue on top of the graham cracker crusts, then gently spread from the inside out with a small spoon. The mixture will be thick, so spreading is necessary.
9. Repeat with the white layer, making sure to flatten the top as best you can.
10. Put the muffin tin in the freezer for 2 hours to allow the cheesecakes to set.
11. Unmold, (unwrap if desired), then top with cherry pie filling once ready to serve.

1. Bake the brownies according to the package directions. Let them cool completely, then crumble them into a large bowl.
2. Add the softened cream cheese to the brownie crumbles and mix until fully combined. The mixture should be thick and sticky.
3. Use a small cookie scoop or spoon to roll the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
4. Pop the bites into the freezer for about 20–30 minutes to firm up.
5. While they chill, melt the chocolate chips or almond bark in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
6. Dip each brownie cheesecake bite into the melted chocolate, using a fork to gently shake off the excess. Place them back on the parchment paper.
7. While the chocolate is still wet, top with your favorite sprinkles—chocolate jimmies, rainbow nonpareils, or both!
8. Let the chocolate set at room temperature or in the fridge for faster results.