Description

Mini Easter Cheesecakes are bite-sized treats featuring a buttery graham cracker crust, creamy cheesecake filling, and festive toppings that make them perfect for your holiday celebrations.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup sour cream

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup whipped cream (for topping)

Assorted pastel candies or chocolate for decoration

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Instructions

Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each muffin cup to form the crust.
In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, sugar, and vanilla extract, and continue beating until well combined.
Add the eggs one at a time, mixing well after each addition.
Spoon the cheesecake filling over the crusts, dividing it evenly between each cup.
Bake for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.
Before serving, top each cheesecake with whipped cream and your choice of pastel candies or chocolate.

Notes

For a fruit topping, add fresh berries like strawberries, blueberries, or raspberries.
For chocolate lovers, add small pieces of chocolate or chocolate chips to the cheesecake mixture.
If you want a tropical flavor, swap graham cracker crumbs for shredded coconut.
For an Easter twist, consider decorating with mini carrot cake pieces.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg