Description
Perfectly creamy mini cheesecakes with a buttery graham crust and festive Easter toppings, making the cutest and easiest spring dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- Optional: whipped cream, sprinkles, Easter candies
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix graham crumbs, melted butter, and sugar until combined.
- Press mixture into liners and bake for 5 minutes.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing until just combined.
- Mix in vanilla extract and sour cream gently.
- Divide filling into each cup and smooth tops.
- Bake for 18–20 minutes until centers slightly jiggle.
- Cool completely, then chill for at least 2 hours.
- Decorate with whipped cream and Easter toppings before serving.
Notes
Use fully room temperature ingredients for a smooth filling. Do not overbake to avoid cracks. Chill thoroughly before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 14g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mini easter cheesecakes, easter dessert, mini cheesecake recipe, spring dessert, easy cheesecake cups