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A delicious plate of Mini Easter Cheesecakes

Homemade Mini Easter Cheesecakes

Perfectly creamy mini cheesecakes with a buttery graham crust and festive Easter toppings, making the cutest and easiest spring dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. Mix graham crumbs, melted butter, and sugar until combined.
  3. Press mixture into liners and bake for 5 minutes.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, mixing until just combined.
  6. Mix in vanilla extract and sour cream gently.
  7. Divide filling into each cup and smooth tops.
  8. Bake for 18–20 minutes until centers slightly jiggle.
  9. Cool completely, then chill for at least 2 hours.
  10. 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.