Description
Delightful mini cheesecakes perfect for Easter or spring gatherings, featuring a creamy filling on a buttery graham cracker crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Graham cracker crumbs
- Chocolate eggs or Easter-themed candies for decoration
Instructions
- Preheat the oven to 325°F (160°C). Prepare a muffin tin by placing cupcake liners in each cavity.
- In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Pour in the sour cream and mix until fully incorporated and the batter is smooth.
- Fill each cupcake liner with graham cracker crumbs, pressing down lightly. Spoon the cheesecake batter on top of the crumbs, filling each liner about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let the cheesecakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, cover and refrigerate the mini cheesecakes for at least 2 hours or until thoroughly chilled.
- Before serving, decorate with chocolate eggs or your favorite Easter-themed candies to make them festive and fun!
Notes
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg