In a mixing bowl, combine crushed graham crackers, melted butter, and a sprinkle of sugar. Mix until it resembles wet sand, then press firmly into the bottom of silicone egg molds.

In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, and a splash of lemon juice until smooth and creamy. This will be your luscious cheesecake filling!

Gently fold in chopped fresh strawberries into the cheesecake mixture. The vibrant pink adds beautiful color and a burst of flavor that’s perfect for Easter.

Spoon the strawberry cheesecake mixture into the prepared crusts, filling each mold to the top. Smooth out the tops with a spatula for an even finish.

Place the filled molds in the refrigerator for at least 4 hours or until set. This step is crucial for achieving that perfect cheesecake texture!

Carefully remove each cheesecake egg from the molds once they are fully set. They should pop out easily—just like magic!