🧁🐣 Mini Easter Cheesecakes 🐣🧁
Ingredients:
✨ For the Crust:
• 1 cup (100g) graham cracker crumbs
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted
✨ For the Cheesecake Filling:
• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• ¼ cup (60g) sour cream
✨ For the Topping:
• ½ cup (120ml) heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Easter chocolates (mini eggs, chocolate bunnies, sprinkles)
Instructions:
1. Preheat & Prepare:�Preheat the oven to 325°F (163°C).�Line a 12-cup muffin tin with paper liners.
2. Make the Crust:�In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.�Press about 1 tablespoon of the mixture into the bottom of each muffin liner.�Bake for 5 minutes, then let cool slightly.
3. Make the Cheesecake Filling:�In a large bowl, beat the softened cream cheese and sugar until smooth.�Add the egg, vanilla extract, and sour cream, mixing until just combined.
4. Bake the Cheesecakes:�Spoon the cheesecake mixture evenly over the crusts.�Bake for 15-18 minutes, or until the centers are set but slightly jiggly.�Turn off the oven and let the cheesecakes cool inside with the door slightly open.
5. Chill:�Transfer to the refrigerator and chill for at least 2 hours.
6. Whip the Cream & Decorate:�In a bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.�Pipe or spoon onto the chilled cheesecakes.�Top with Easter chocolates and festive sprinkles.
7. Serve & Enjoy!�Enjoy these adorable Mini Easter Cheesecakes as a sweet and creamy holiday treat!
Prep Time: 15 minutes | Cook Time: 18 minutes | Chill Time: 2 hours | Total Time: 2 hours 33 minutes�Serving: 12 mini cheesecakes�Calorie Count per serving: Approximately 200-250 Kcal (varies with toppings)
These Mini Easter Cheesecakes are the perfect bite-sized indulgence—creamy, delicious, and topped with festive Easter chocolates! 🍫✨