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Enjoy a lighter, healthier Easter with Lighter Mini Cheesecakes. Less guilt and portion control!


12 mini cheesecakes

Total time

28 minutes




  • 12 reduced-fat vanilla wafers
  • 2 packages (8-ounce) Neufchatel or reduced-fat cream cheese
  • 2 eggs
  • 2 tablespoons lemon juice ((about 1 large lemon) )
  • ⅔ cup sugar
  • sweetened shredded coconut
  • 36 mini bird eggs


  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 12 paper baking cups. Place a vanilla water in each one (centered).
  3. In a mixing bowl, combine cream cheese, eggs, lemon juice and sugar. Beat until smooth.
  4. Divide filling equally among the 12 baking cups. (The filing will come to about 3/4 of the way to the top.)
  5. Bake for 17-18 minutes or until set and top just lightly cracks. Cool on a baking rack for 10 minutes, then refrigerate 1 hour.
  6. Top with sweetened coconut and 3 bird eggs per cheesecake.
  7. View the recipe instructions at From a Chef's Kitchen

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