Description
Delightfully creamy mini Easter cheesecakes with a buttery graham cracker crust and colorful toppings, perfect for spring celebrations.
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg
- 1/2 cup Sour Cream
- Graham Crackers (for crust)
- Mini Chocolate Eggs or Colorful Candies (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the mini muffin pan with paper cupcake liners.
- In a mixing bowl, beat the softened cream cheese until completely smooth.
- Add sugar and vanilla, mixing until well combined.
- Beat in the egg until uniformly mixed.
- Stir in sour cream until just blended.
- Fill each liner with graham cracker crumbs, then pour the cheesecake mixture on top.
- Bake for 20-25 minutes until firm in the center.
- Let cool, then refrigerate for at least 2 hours.
- Top with mini chocolate eggs or colorful candies before serving.
Notes
Chill overnight for richer flavors and allow cheesecakes to cool slowly to prevent cracking.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg