Description
Delight in these Mini Easter Cheesecakes, perfect bite-sized treats for spring celebrations. Featuring a buttery graham cracker crust and a creamy, smooth filling lightly tinted with pastel colors, these cheesecakes are topped with festive candy-coated chocolate eggs for a playful Easter touch. Easy to prepare and ideal for make-ahead parties or family gatherings, these cheesecakes bring a charming and delicious finish to your holiday table.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Toppings
- Pastel-colored candy-coated chocolate eggs (e.g., mini eggs)
- Optional: food coloring or pastel sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and line a 12-cup muffin tin with paper cupcake liners to ensure easy removal of the mini cheesecakes.
- Make the Crust: In a bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix thoroughly until the mixture holds together. Press about one tablespoon of this crust mixture firmly into the bottom of each cupcake liner to form an even base.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy with no lumps. Gradually add 1/2 cup granulated sugar and mix until well combined. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream, vanilla extract, and salt until the batter is smooth.
- Color the Batter (Optional): For a festive touch, divide the cheesecake batter into separate bowls and gently tint each with pastel food coloring, stirring to achieve soft hues.
- Fill the Cupcake Liners: Evenly pour or spoon the cheesecake batter over the prepared graham cracker crusts, filling each liner almost to the top without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the centers of the cheesecakes are just set and no longer jiggly.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Once cool, refrigerate the cheesecakes for at least 2 hours to firm up fully and develop flavor.
- Decorate and Serve: Before serving, decorate each mini cheesecake with pastel-colored candy-coated chocolate eggs or sprinkles to achieve a festive Easter presentation.
Notes
- These mini cheesecakes can be made 1–2 days in advance and stored covered in the refrigerator to maintain freshness.
- For a gluten-free adaptation, substitute regular graham crackers with gluten-free graham cracker crumbs.
- If using food coloring, add sparingly to ensure soft pastel shades rather than intense hues.
