Description
Mini Easter Cheesecakes are delightful, bite-sized desserts combining a creamy filling and buttery graham cracker crust. Perfect for spring celebrations, they are easy to make and sure to impress.
Ingredients
For the Graham Cracker Crust:
1 cup Graham Cracker Crumbs (about 7–8 full sheets, finely crushed)
2 tablespoons Granulated Sugar
3 tablespoons Unsalted Butter, melted
For the Cheesecake Filling:
16 ounces (2 packages) Cream Cheese, softened to room temperature
½ cup Granulated Sugar
½ cup Sour Cream, at room temperature
1 teaspoon Vanilla Extract
2 Large Eggs, at room temperature
For the Topping:
Whipped Cream (for garnish)
Colorful Sprinkles or Fresh Fruit (such as berries) for decoration
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter until combined; press into the bottom of each liner.
- Blend softened cream cheese until smooth. Add sour cream, sugar, and vanilla; mix until fluffy. Gently incorporate eggs one at a time.
- Spoon cheesecake mixture evenly over crusts, filling about 3/4 full.
- Bake for 15-20 minutes until set around the edges but slightly jiggly in the center.
- Cool at room temperature and chill in the fridge for at least 2 hours.
- Top with whipped cream and colorful sprinkles or fruit before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg