Description
Mini Easter Cheesecakes are irresistibly creamy desserts perfect for the holiday season, featuring a graham cracker crust and a luscious cream cheese filling.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 16 oz cream cheese, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- Optional: pastel sprinkles or mini chocolate eggs for decoration
Instructions
- Preheat oven to 160°C. Line muffin pan with cupcake liners for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into bottom of each liner.
- In another bowl, beat cream cheese until smooth using an electric mixer.
- Add sugar, vanilla, and lemon juice to cream cheese. Beat until creamy and fully combined.
- Add eggs one at a time, mixing gently. Do not overbeat to avoid cracking.
- Spoon filling over graham cracker crust in liners. Fill about ¾ full.
- Bake for 18–20 minutes until edges are set but centers slightly jiggly.
- Let cheesecakes cool on counter for 10 minutes, then transfer to refrigerator.
- Chill mini cheesecakes for at least 2 hours or until firm.
- Decorate with pastel sprinkles, mini chocolate eggs or whipped cream. Serve chilled.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- Do not overfill the liners to prevent overflow during baking.
- These cheesecakes can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg