Description
These adorable mini cheesecakes are perfect for Easter, featuring a creamy filling and a crunchy graham cracker crust.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Optional: Easter sprinkles for decoration
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Spoon the cream cheese mixture over the crust in each liner, filling about 3/4 full.
- Bake for 18-22 minutes or until the centers are set. Allow to cool in the tin, then refrigerate for at least 2 hours before serving.
- Optional: Top with Easter sprinkles before serving.
Notes
For the best results, use full-fat cream cheese and ensure all ingredients are at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 15g
- Protein: 3g