Line a 12-cup muffin pan with paper liners.

Crush graham crackers fine crumbs (food processor or zip-top bag works). Add the sugar and mix until combined.

Pour in the melted butter and stir until the crumbs hold together when pressed.

Add about 1 tablespoon + 1 teaspoon of crumbs to each muffin cup.

Press down firmly using the bottom of a glass, to make a packed down crust. Place the muffin pan in the freezer while you make the filling.

Add ¾ cup Mini Eggs to a zip-top bag. Crush into small pieces (about the size of chocolate chips) and set aside.

In a large bowl, whip cold heavy cream until stiff peaks form (it should stand up on the whisk). You can use a stand mixer or a handheld mixer for the job. Once whipped, keep the cream in the fridge while you make the rest of the cheesecake filling.

In the same bowl (no need to wash), beat the cream cheese until smooth. Then mix in the sour cream.

Add the sugar and beat until combined.

Pour in the melted white chocolate and give it a quick mix to combine. Then add the vanilla and lemon juice. Mix until smooth.

Grab the whipped cream from the fridge and the crushed Mini Eggs and gently fold them into the cream cheese filling. Do not overmix and do not stir, or else you'll deflate the whipped cream.

Smooth the tops and chill in the fridge for at least 4 hours (overnight is best).

Add coconut to a dry skillet. Toast over medium-low heat, stirring often, until golden (about 5–7 minutes). Let cool.

Remove the cheesecakes from the pan. If you're serving these without the paper liners, remove them while the cakes are still very cold.

Decorate by adding a spoonful of toasted coconut on top of the cheesecakes. Press a small dip in the center of the coconut and add 1–2 Mini Eggs. Repeat this on all the mini cheesecakes until they're decorated.

Serve immediately or keep in the fridge until ready to serve.