Mini Cheesecakes made with a graham cracker crust, creamy cheesecake filling and topped with ganache, toasted coconut, and Cadbury Mini Eggs.
Preheat oven to 350 degrees.
Use a food processor to make graham cracker crumbs.
Mix graham cracker crumbs, a tablespoon of sugar, and melted butter in a small bowl.
Press a tablespoon of crumb mixture into the bottom of each cheesecake pan cup.
In a large bowl or stand mixer, mix cream cheese and sugar together.
Add eggs and vanilla; mix until well combined.
Pour cheesecake mixture into the pan.
Bake for 13-15 minutes. Turn off oven and leave the door slightly open to allow cheesecake to cool for 5 minutes.
Remove from oven and place on wire rack to cool completely.
Top cheesecakes with a ganache, toasted coconut and Cadbury Mini Eggs.
Refrigerate until ready to serve.