Description

Mini Easter cheesecakes are a delightful dessert with a creamy filling and buttery crust, perfect for Easter celebrations. These bite-sized treats are topped with colorful candies or fruit and are easy to make and serve.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

Pastel candies or fruit for topping (optional)

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Instructions

Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup, using the back of a spoon to pack it down firmly.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract, sour cream, and heavy cream, and mix until smooth.
Spoon the cream cheese mixture over the crust in each muffin cup, filling each about 3/4 full.
Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate the cheesecakes for at least 3 hours or overnight for best results.
Once chilled, top each mini cheesecake with pastel candies, fruit, or any desired decoration.

Notes

For chocolate mini cheesecakes, add cocoa powder to the cream cheese mixture.
Use fresh berries for a lighter topping alternative.
For a no-bake version, substitute the filling with a no-bake cheesecake recipe.
To store, keep mini cheesecakes in an airtight container in the fridge for up to 5 days.
For freezing, wrap cheesecakes individually and store in a freezer-safe container for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg