Description
Indulge in these delightful Mini Easter Cheesecakes that are perfect for the holiday season. These individual cheesecakes are creamy, rich, and topped with festive decorations, making them a charming addition to any Easter gathering.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the topping (optional):
- whipped cream
- pastel sprinkles
- mini chocolate eggs or Easter candy
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into cupcake liners.
- Make the filling: Beat cream cheese, sugar, eggs, sour cream, vanilla, and flour until smooth.
- Bake: Divide batter over crusts and bake until set. Cool and refrigerate.
- Serve: Top with whipped cream, sprinkles, and candy before serving.
Notes
- You can make these 1–2 days ahead and store in the fridge.
- For a fruity twist, top with lemon curd or berry compote instead of candy.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
