Mini Bunny Cheesecakes are exactly the kind of thing you see in a bakery window and think, “There’s absolutely no way I could do that at home.” Been there! Especially around Easter. But honestly? Once I started making these at home, everyone freaked out (in a good way) and now I pretty much have to bring them to any family party. They’re not only super cute, but also ridiculously simple. The best part? No fancy baking degree needed. Just some supplies, a little kitchen-friendly chaos, and a sense of humor for when the bunny tails look like marshmallow asteroids.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Mini Bunny Cheesecakes was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Mini Bunny Cheesecakes are exactly the kind of thing you see in a bakery window and think, “There’s absolutely no way I could do that at…
How to Make Bunny Butt Cheesecakes
Let’s get straight to the point. You’re basically making mini cheesecakes—think regular cheesecake but in cupcake liners, so they set faster and look adorable. Start by crushing up graham crackers (no need to be perfect, a few chunks just mean more crunch). Mash that up with melted butter, squish it down into the bottom of each liner—press with your thumb, no tools needed.
Now, whip some softened cream cheese (don’t try cold, you’ll regret it) with a bit of sugar, an egg, and vanilla. That’s the batter. Spoon it right on top of the crust. Bake just until they barely jiggle—overbaked cheesecakes are the saddest dessert, trust me. Let them cool, and suddenly you’ve got the base for your Mini Bunny Cheesecakes, ready for all the shenanigans.
People lose their minds over these because, honestly, mini cheesecakes by themselves are top-tier, but throw some bunny decorations on top? Instant Easter table royalty. 
Marshmallow Bunny Feet and Tails
You know what feels intimidating? Making anything that looks like it belongs on Pinterest. But marshmallow bunny feet and tails are bizarrely doable. The tails? Easy-peasy. Roll mini marshmallows in a little powdered sugar, then squish gently. They stick on top as the “tail.”
For the feet, slice a marshmallow in half at an angle. Stick on a couple of mini pink candies for “toes” using a dab of regular icing. Watch out though—the pink food coloring gets everywhere, ask me how I know. Fifteen seconds later, you have bunny feet. Kids absolutely love helping with this part, even if half the decorations wind up in their mouths.
A tip? Make extra. The weird ones that don’t look like feet at all? Eat those as “chef samples”—if anyone asks, that’s a real thing. 
I tried these bunny cheesecakes for Easter last year and my nieces went absolutely nuts! They didn’t even notice my lopsided bunny tails. So forgiving, super adorable, and way easier than I thought.
Mini Easter Cheesecakes With Cadbury Eggs
If you ask me, Cadbury eggs are the superheroes of spring. They just make everything look instantly festive. So, once your mini cheesecakes are baked (and yes, cooled—don’t rush, or you’ll have a melty tragedy), shove a few Cadbury eggs on top. Sometimes, I’ll press them into the cheesecake slightly, so they stay put. Other times, I just pile them up and see what happens.
Mix and match colors or do a little arranged chaos—it all works! Want to be a little extra? Drizzle melted white chocolate over the top. It’s the kind of touch that gives you those five-star restaurant dessert vibes, without actually having to dress up for dinner.
Ingredient Notes
Here’s some real talk about what you need:
- Graham cracker crumbs: Just about any brand is fine. Don’t overthink this.
- Cream cheese: Full-fat, please. The low-fat stuff never sets right and, frankly, tastes sad.
- Egg: Room temp is best, honestly, but if you forget, that’s not the end of the world.
- Sugar & vanilla extract: Quality vanilla does make a difference, but use what you have.
Optional fun extras include: food coloring, Cadbury eggs, mini and jumbo marshmallows, and little candies for the bunny paws. For a full list, check out the printable versions on my blog’s recipe card.
Some brands of cream cheese get super tangy (like, whoa, dial it back), so adjust the sugar if your last batch tasted more sour than sweet.
Assembling The Cheesecakes
This is where it all comes together. Start by making sure your cheesecakes are fully cool—okay, at least not hot. If you mess this up, your bunny butts will get runny, and nobody wants that scene. Gently peel off the liners. Now:
Get those marshmallow feet and tails you made (if any survived the snacking). Pop the feet on the lower edge of the cheesecake, then stick a marshmallow tail on top. For the Cadbury egg version, just set the eggs right into the cheesecake center, no glue needed. Sometimes, I’ll even zigzag some pastel icing as a finishing touch, but that’s only when I’m feeling fancy.
Don’t aim for perfection here. Lopsided bunnies and candy spills are half the charm. The more homemade they look, the more people seem to love them. Weird, right? But true.
Serving Suggestions
- Refrigerate until ready to eat, so they stay firm.
- Serve with extra candies on the side for the sugar fiends.
- Pair with hot chocolate for a cozy dessert moment.
- They pack perfectly in lunchboxes—my nephew is obsessed.
Common Questions
How far ahead can you make these mini bunny cheesecakes?
You can make them up to two days before serving. Just keep them chilled in a container and wait to decorate till the day of.
Can you freeze mini bunny cheesecakes?
Yep, they freeze super well. Skip the marshmallow toppings until after thawing or things get weird.
What if I don’t have a stand mixer?
Hand mixer, whisk, or even old-school elbow grease works. Just mix till creamy.
Any tips for those without cupcake pans?
Try a mini muffin pan or even bake as one big cheesecake, then cut it up and decorate.
Can you make these gluten-free?
Easy fix—use gluten-free cookies for the crust and double check the candies. All good.
Give Yourself Some Bunny Points This Easter
So, that’s pretty much everything you need to know to make the cutest dang Mini Bunny Cheesecakes ever. Seriously, it sounds way harder than it actually is (don’t let those Pinterest-perfect photos intimidate you). Grab your supplies, embrace a few kitchen mishaps, and let your inner decorator go wild. If you’re itching for even more inspiration, check out these Bunny Butt Cheesecakes | Hungry Happenings [VIDEO] for a full visual walkthrough, or mix things up with Mini Easter Cheesecakes With Cadbury Eggs – Sugar and Soul for another crowd-pleaser. Promise, you’ll be legendary at your next Easter brunch or school event. Try it—no regrets, just lots of cheesy bunny fun.
Mini Bunny Cheesecakes
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter until well combined.
- Press the mixture into the bottom of cupcake liners placed in a muffin tin.
- In a mixer, beat softened cream cheese with sugar until smooth.
- Add the egg and vanilla extract, and mix until fully combined.
- Spoon the cheesecake batter on top of the crust in each liner.
- Bake for about 20 minutes until they barely jiggle in the center.
- Let them cool completely before decorating.
- Roll mini marshmallows in powdered sugar for the tails.
- Cut regular marshmallows in half at an angle for the feet and use mini candies for toes.
- Gently press the feet onto the cheesecake base and place a tail on top.
- For a Cadbury egg version, just place the eggs on top.
- Drizzle with melted white chocolate if desired.
- Refrigerate until ready to serve.
- Serve with extra candies on the side.
- Pairs well with hot chocolate.
