Description
Mini Easter cheesecakes are adorable, bite-sized delights bursting with creamy flavor and a buttery crust, topped with festive decorations. Perfect for spring celebrations and family gatherings!
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs
- Decorative toppings (fresh fruits, sprinkles)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until crumbly. Press into the bottom of each liner.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Stir in sour cream and vanilla extract, then add eggs one at a time, mixing well after each addition.
- Pour the filling over the crusts and bake for 20-25 minutes until slightly jiggly in the center.
- Cool completely before refrigerating for at least two hours. Top with fresh fruit or sprinkles before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg