Description
Mini Easter Cheesecakes are the perfect bite-sized dessert for your holiday celebrations, blending creamy cheesecake with a buttery graham cracker crust. Topped with colorful berries or chocolate shavings, these delightful treats not only look stunning but also deliver an explosion of flavor in every bite. Easy to make and endlessly customizable, they’re bound to impress family and friends, making them a must-have at any spring gathering.
Ingredients
Scale
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs (room temperature)
- 1 cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- Colorful toppings (e.g., berries or chocolate shavings)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom of each muffin cup.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition followed by vanilla extract.
- Fill each muffin cup three-quarters full with the cheesecake mixture.
- Bake for 20-25 minutes until edges are set but centers are slightly jiggly. Turn off oven and let cool inside with the door ajar for one hour.
- Top cooled cheesecakes with berries or chocolate shavings and refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 200
- Sugar: 13g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg