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Mini Easter Cheesecakes

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Delightful bite-sized cheesecakes perfect for spring celebrations, adorned with sprinkles and candy eggs, making them a fun treat for kids and adults alike.

Ingredients

Scale
  • 1 cup graham cracker crumbs (or chocolate/Oreo/cornflake crumbs)
  • 1/2 cup butter, melted
  • 2 bricks (8 oz each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons sprinkles
  • 1 cup toasted, shredded coconut
  • Package of candy eggs
  • Cupcake liners

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin pan with cupcake liners.
  2. Mix the graham cracker crumbs with the melted butter until it resembles wet sand.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each mini liner.
  4. In a medium bowl, beat the cream cheese until smooth.
  5. Add sugar and vanilla, and beat until creamy.
  6. Add eggs one at a time, mixing just until incorporated.
  7. If desired, fold in sprinkles for added color.
  8. Spoon the cheesecake filling over the crumb bases, filling to the top.
  9. Sprinkle more sprinkles or toasted coconut on top before baking.
  10. Bake for 12-18 minutes for mini liners, or 18-25 minutes for standard liners until set but slightly jiggly.
  11. Cool for 15 minutes in the pan, then transfer to a cooling rack and chill for at least 2 hours.
  12. Before serving, add candy eggs and additional coconut or sprinkles on top.

Notes

These cheesecakes can be made ahead of time and stored in an airtight container. They can also be frozen for up to one month.

Nutrition

Keywords: cheesecake, mini desserts, Easter treats, spring recipes, party food

Find it online: https://alexandrarecipes.com/mini-easter-cheesecakes-2/