DIRECTIONS
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the crust: In a food processor, add the graham crackers, butter, and cocoa mix. Pulse and then mix to combine completely until you have a uniform mixture.
- Add 1 tablespoon of the graham cracker crust to the cupcake liners and press down evenly.
- Bake for 5 minutes. Allow to cool completely.
- To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, and gradually increase the speed as the mixture thickens, until you are at full speed. Whisk until stiff peaks form. Transfer the whipped cream to a separate bowl (no need to wash the mixing bowl).
- Add the cream cheese, powdered sugar, sour cream, and lemon juice into the mixing bowl. Using the paddle attachment, mix on low until combined, then speed mixer up to high and mix until light and fluffy.
- Transfer the whipped cream back into the mixing bowl and fold together with a spatula until the mixture is combined completely.
- Add the filling to a piping bag and pipe filling into the cupcake liners.
- Transfer the cupcake pan to the fridge and allow them to set for at least 4 hours or overnight.
- To make the whipped cream: In the bowl of a stand mixer add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low until combined, then gradually increase the speed as the mixture starts to thicken until you’re at full speed. Whisk until stiff peaks form.
- Transfer to a piping bag with Ateco tip #827. Pipe a dollop of whipped cream on top of each mini cheesecake, add rainbow sprinkles, and top with a chocolate egg.
Store in an airtight container in the fridge for up to 3 days.
