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    Home » Recipes » Easter Recipes

    Hatching Chick Cheesecakes

    Modified: Aug 5, '23 · Published: Mar 18, '19 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Bring some humor to your Easter dinner by serving these fun Hatching Chick Cheesecakes for dessert. Each creamy cheesecake served on top of graham cracker crumbs is easy to prepare and can quickly be decorated to look like a baby chick that is breaking out of its shell.

    3 oval plates topped with hatching chick cheesecakes served on graham cracker crumbs on a blue watercolor background

    This week while I was cleaning out my silicone molds I came across a silicone egg mold and a flash of inspiration struck. Do you remember my Hatching Chick Hard Boiled Eggs? They are simply hard-boiled eggs with carrot feet sticking out. I thought they were so fun!

    As I looked at the egg mold I envisioned how I could use that idea to make these hilarious Hatching Chick Cheesecakes.

    My plan was to fill the egg-shaped silicone mold with my favorite cheesecake recipe then decorate them with candy chicken legs so that they look like hatching chicks and it worked!

    vertical image of three Hatching Chick Cheesecakes on oval plates. One cheesecake has a spoonful removed.

    RELATED: See all my Easter recipes, here.

    Plus it was so simple.

    These Hatching Chick Cheesecakes will make a cute dessert for Easter or Earth Day or even a baby shower.

    They are perfect for adults who want to enjoy a luscious cheesecake for dessert and they are super fun for kids too.

    I personally think they taste amazing plain but you could serve these Easter cheesecakes with a side of strawberry, raspberry, or chocolate sauce. Fresh berries would be a nice addition too.

    Ingredients

    Cheesecake Eggs

    • cream cheese - Be sure to set the cream cheese out at room temperature for at least 3 hours before making the cheesecake filling.
    • granulated sugar
    • egg
    • egg yolk
    • pure vanilla extract
    • sour cream - It's best if the sour cream isn't too cold. Set it out on the counter about an hour before mixing the filling.

    Graham Cracker Crust

    • graham crackers
    • butter - You can use either salted or unsalted butter.

    Candy Legs/Feet

    • orange candy melts

    Supplies

    mixing bowl and mixer
    silicone egg molds
    baking pan with an optional flat roasting rack
    microwave-safe bowl
    squeeze bottle or pastry bag

    You can find items needed to make these fun Easter cheesecakes on Amazon (commission earned for sales at no extra cost to you).

    Freshware 5-Cavity Egg Shap...Shop on AmazonFood Coloring AmeriColor - ...Shop on AmazonT-fal A85797 Specialty Nons...Shop on AmazonWilton Melting Chocolate Or...Shop on Amazon10 Strawberry Street IZABEL...Shop on AmazonCK Products Squeeze Bottle ...Shop on AmazonReynolds Kitchens Cookie Ba...Shop on Amazon
    collage of images showing how to make egg shaped cheesecakes using a silicone mold

    Instructions

    Start by making a simple cheesecake filling.

    Cheesecake Recipe

    • Beat 1 ½ blocks (12 ounces) of cream cheese until light and fluffy.
    • Add ½ cup of sugar and beat until smooth.
    • Pour in 1 whole egg and 1 egg yolk and ½ teaspoon of vanilla extract and beat until well blended.
    • Spoon in ½ cup of sour cream and beat just to combine.
    • If desired, add some drops of white food coloring.
      • Some eggs will have really vibrantly orange yolks which will make your cheesecakes look off-white or even yellow.
      • If you want your finished cheesecake eggs to be a more vibrant white you can add some white food coloring.

    Pour Filling into Silicone Egg Mold and Bake

    • Pour the filling into 5 cavities in your silicone egg mold.
    • Bake in a water bath in a 325-degree F oven for about 18 minutes.
      • I have a wonderful roasting pan that has a flat rack that fits down into it.
      • I add about an inch of water to the pan and set it in the oven while it preheats.
      • I set the mold on the rack before filling the mold with the cheesecake filling.
      • Then I can simply set the rack/mold down in the water bath and allow my cheesecakes to bake. (See more details below).
      • When the cheesecakes are ready, I simply lift the rack/mold out.
    • Once the cheesecakes are baked, they should still jiggle in the center but not look wet.
    • Remove them from the water bath and allow them to cool completely for about an hour.
    • Pop them in the freezer for at least 3 hours until they are well frozen.
      • The reason for freezing the cheesecakes is so that you can push them out of the silicone mold without denting the cheesecakes.
      • Once frozen, the cheesecake will pop right out of the mold.
    • While the cheesecakes are freezing, crush 4 graham crackers (the whole rectangle with 4 smaller rectangles) along with 2 tablespoons of melted butter to form the loose crust for the cheesecakes.
    • Sprinkle about 2 tablespoons of the crumbs onto 5 small dessert plates.
    • Remove the frozen cheesecakes and un-mold, immediately placing one on each of the serving plates.
    • Then let the cheesecakes sit at room temperature for about 45-60 minutes until thawed before inserting the feet.
      • You can refrigerate the cheesecakes at this point for up to 3 days before adding the feet and serving.

    *Why bake the cheesecakes in a water bath?

    • A warm water bath will help to keep your cheesecakes from cracking and drying out.
    • These cheesecakes are rather small and will bake pretty quickly so baking without a water bath might be alright, but the water bath is still advisable so that you get the most amazingly creamy cheesecakes.

    How to make a water bath for these cheesecakes?

    • You can heat the water in your roasting pan as the oven preheats or you can bring a pot of water to a boil and then pour the water into the pan.
      • Pour about an inch (you want the water to come about halfway up the sides of the mold) of water into a roasting pan and set it in the oven and allow it to heat up while the oven is preheating. Then set the mold in the hot water and bake.
      • OR set the mold in the roasting pan and carefully pour boiling water into the pan until the water comes halfway up the sides of the mold.
    • If you find it easier, you can also put a pan of water on the rack below the cheesecakes. It will keep moisture in the oven which will help to keep your cheesecakes from cracking.
    collage of images showing how to use orange candy melts to create baby chick feet which will be inserted into the egg shaped cheesecakes

    Make orange candy chicken feet.

    • Pour 2 ounces of orange candy melts into a glass cup and heat on high power in the microwave for 20-30 second bursts of power, stirring in between each, until melted.
    • Fill a small squeeze bottle or a zip-top bag with the orange candy melts.
    • Pipe ten triangle-shaped chicken feet onto a parchment paper-lined baking sheet.
    • Then pipe ten 1 ½-inch long legs.
    • Freeze for 3-5 minutes just until hardened.
    • Peel the candy off the parchment paper.
    • Pipe a dot of candy melts on the top, at the back end, of each foot then attach one leg and hold in place until it sticks.
    • Let the legs harden for about 20 minutes before inserting them into the cheesecake eggs.

    Add the legs and feet to each cheesecake egg.

    • Once the cheesecakes have thoroughly thawed, insert two legs into each.

    Your cheesecakes are ready to serve. It's best to add the feet/legs just before serving. If you refrigerate the candy chicken legs, they can develop beads of moisture and become sticky.

    closeup of one hatching chick cheesecake

    How cute are these Hatching Chick Cheesecakes?

    If you want, you can pipe on some chocolate to create cracks in your eggs.

    Storage

    • Place your cheesecake eggs in an airtight container (without the legs/feet) and refrigerate for up to 3 days.
    • You can keep your cheesecakes frozen for up to 3 months.
    • Add the legs/feet just before serving.

    Related Recipes

    If you love celebrating Easter with cute treats, be sure to check out these other baby chick-themed recipes.

    Easter cheese ball hatching chick decorated with cheese slices and served with crackers.

    Baby Chick Cheese Ball

    Baby Chick Cupcake Cake

    Baby Chick Cupcake Cake

    hatching chick hard boiled eggs with carrot feet

    Hatching Chick Hard-Boiled Eggs

    Add some of these adorably cute handmade Chocolate Caramel Fudge filled Hatching Chicks to your baskets. Your kids will love them. See how to make them at HungryHappenings.com.

    Baby Chick Chocolates

    See all of my Easter recipes, here.

    VIDEO

     

    Recipe

    5 from 8 votes
    hatching chick cheesecake served on graham cracker crumbs on a white egg-shaped plate.
    Print
    Hatching Chick Cheesecakes
    Prep Time
    25 mins
    Cook Time
    20 mins
    Total Time
    45 mins
     

    Creamy cheesecakes shaped like eggs have orange candy feet poking out creating these funny Hatching Chick Cheesecakes which are perfect for Easter dessert. 

    Course: Dessert
    Cuisine: American
    Keyword: cheesecake, Easter desserts, hatching chick cheesecakes
    Servings: 5
    Calories: 507 kcal
    Author: Beth Klosterboer
    Ingredients
    Cheesecake Eggs
    • 12 ounces (1 ½ blocks) cream cheese, softened
    • ½ cup granulated sugar
    • 1 large whole egg
    • 1 egg yolk
    • ½ teaspoon pure vanilla extract
    • ½ cup sour cream
    Graham Cracker Crust
    • 4 graham crackers
    • 2 tablespoons butter, melted
    Candy Legs/Feet
    • 2 ounces orange candy melts
    Instructions
    1. Preheat oven to 325 degrees F. 

    2. Pour enough water to come halfway up the sides of an egg silicone mold into a large roasting pan and set it in the oven and allow it to heat up as the oven preheats. 

    Cheesecake Eggs
    1. Beat cream cheese using an electric mixer until light and fluffy. 

    2. Add sugar and beat until smooth. 

    3. Pour in the whole egg and egg yolk along with the vanilla and beat until well combined. 

    4. Add the sour cream and beat just to combine. 

    5. Pour into 5 egg-shaped cavities in a silicone mold. 

    6. Set into the water bath in the roasting pan and bake for 18-20 minutes. 

    7. When set the cheesecakes should still jiggle but not look wet. 

    8. Remove the cheesecakes from the water bath and set them on a cooling rack to cool for an hour. 

    9. Freeze the cheesecakes for at least 3 hours until firmly set. 

    Graham Cracker Crust
    1. Place the graham crackers and butter in a food processor and pulse until you have fine crumbs. Alternatively, crush the graham crackers and stir in the butter. 

    2. Evenly divide the crumbs among 5 small serving plates. 

    3. Remove the cheesecake eggs and push them out of the mold, placing one on each of the plates. 

    4. Allow the cheesecake to thaw for about 45 minutes to an hour before adding the legs/feet. 

    Candy Legs/Feet
    1. Pour melted orange candy melts into a squeeze bottle or zip-top bag (snip off the tip.)

    2. Pipe 10 chicken feet and 10 legs onto a parchment paper-lined baking sheet. 

    3. Freeze for 3-5 minutes just until hardened. 

    4. Remove and pipe a dot of candy melts on the back end of each foot then attach a leg coming out of the topside of the foot.

    5. Let the chicken legs dry for at least 20 minutes. 

    6. Just before serving, insert two candy legs/feet into a thawed cheesecake. 

    7. Serve and enjoy! 

    Recipe Notes

    Store your egg-shaped cheesecakes in the refrigerator for up to 3 days or in the freezer for up to 3 months. Add the orange chicken feet just before serving. 

    These darling Reese's Hatching Chicks will bring smiles to everyone who see's them. Made from Yellow Reese's Peanut Butter Cup Eggs, these Easter treats could not be any cuter.

    Reese Hatching Chicks

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
    • Irresistible Sweets with Dixie Crystals® - July 13, 2024
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    1. Karen @ Sugartown Sweets says

      April 10, 2019 at 8:21 pm

      Cheesecake and cute to boot!! Eggs-cellent!

      Reply
    2. lauren kelly says

      March 24, 2019 at 8:07 am

      Oh my goodness, these are so adorable! And I love cheesecake!

      Reply
    3. Jamielyn Nye says

      March 24, 2019 at 12:07 am

      These are the cutest Easter cheesecakes! You are so creative!

      Reply
    4. Julie says

      March 23, 2019 at 9:27 pm

      These are adorable! My family is going to love these.

      Reply
    5. Suzy says

      March 23, 2019 at 9:19 pm

      Such a fun and tasty Easter treat!

      Reply
    6. Kimberly says

      March 23, 2019 at 5:34 pm

      Absolutely darling, my kids flipped over these!

      Reply
    7. The Partiologist says

      March 21, 2019 at 11:47 am

      So many fun ideas you have created with a cute little chick! Love them all!

      Reply
      • Beth says

        March 21, 2019 at 12:06 pm

        Thanks! 🙂

        Reply
    8. Rachel Quesada says

      March 19, 2019 at 2:23 pm

      You did it again! Another amazing idea! I made your hatching hard boiled eggs last year. I am going to have to make your cheesecakes this year!

      Reply
      • Beth says

        March 19, 2019 at 3:08 pm

        Thanks Rachel! I'm so happy to know you made the hatching hard boiled eggs and hope you have fun making these hatching chick cheesecakes. I love that you get my humor.

        Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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