Description
Delightful mini cheesecakes topped with colorful Easter candies, perfect for spring celebrations.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 1/2 cup sour cream
- Chocolate eggs or other Easter candies for decoration
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, combine the crushed graham crackers and melted butter. Mix until fully combined, then press this mixture into the muffin liners.
- In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time to the mixture, mixing until just incorporated.
- Gently fold in the sour cream until fully blended.
- Pour the cheesecake batter over the crusts in the muffin tin, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set with a slight jiggle.
- Allow the cheesecakes to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top each cheesecake with chocolate eggs or your choice of Easter candies.
Notes
Use room-temperature cream cheese for a smoother filling. Do not overmix after adding eggs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg