Why make this recipe
Colorful Mini Easter Cheesecakes are a delightful treat that brings joy to any festive occasion. They are not just beautiful but also creamy and delicious. These mini cheesecakes are perfect for Easter celebrations, making them a great way to impress your family and friends. They are easy to make and will surely steal the show with their vibrant colors and sweet toppings!
How to make Colorful Mini Easter Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar
- 16 oz cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup Easter sprinkles or candies
Directions:
- Preheat your oven to 325°F (163°C). Line a muffin pan with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of each liner to form a crust. Bake this for 5 minutes.
- In another bowl, beat the cream cheese until smooth. Then add sugar, eggs, vanilla extract, and sour cream. Mix until everything is uniform.
- Divide the cream cheese filling among the lined muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until the cheesecakes are set but still soft in the center.
- Let them cool for 30 minutes at room temperature, then chill in the fridge for at least 2 hours.
- Before serving, top your mini cheesecakes with Easter sprinkles or candies for a festive look.
How to serve Colorful Mini Easter Cheesecakes
Serve these mini cheesecakes chilled. You can place them on a beautiful plate and add extra sprinkles or candies on top. They make great individual desserts at Easter gatherings and can even be enjoyed as a sweet snack throughout the day.
How to store Colorful Mini Easter Cheesecakes
Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you need to keep them longer, consider freezing them. Just wrap each mini cheesecake tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to a month in the freezer.
Tips to make Colorful Mini Easter Cheesecakes
- Make sure all your ingredients are at room temperature before starting for a smoother batter.
- You can swap out the Easter candies for other seasonal toppings if you wish.
- For a unique flavor, try adding a bit of lemon zest to the filling for a fresh twist.
Variation
You can switch up the flavor by using different extracts like almond or lemon instead of vanilla. Additionally, consider incorporating fruit purées like strawberry or blueberry into the cheesecake mixture for a fruity flavor.
FAQs
-
Can I use a different crust?
Yes, you can use oreo crumbs or any other cookie crumbs to create a different flavor for the crust. -
What if I don’t have cupcake liners?
If you don’t have cupcake liners, you can lightly grease the muffin pan wells and pour in the filling directly. Just be sure to let them cool completely before attempting to remove them. -
Can I make these ahead of time?
Absolutely! These mini cheesecakes can be made a day or two in advance. Just store them in the fridge until you’re ready to serve.
Colorful Mini Easter Cheesecakes
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful mini cheesecakes perfect for Easter celebrations, featuring a colorful topping and creamy texture.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar
- 16 oz cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup Easter sprinkles or candies
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin pan with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of each liner to form a crust. Bake this for 5 minutes.
- In another bowl, beat the cream cheese until smooth. Then add sugar, eggs, vanilla extract, and sour cream. Mix until everything is uniform.
- Divide the cream cheese filling among the lined muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until the cheesecakes are set but still soft in the center.
- Let them cool for 30 minutes at room temperature, then chill in the fridge for at least 2 hours.
- Before serving, top your mini cheesecakes with Easter sprinkles or candies for a festive look.
Notes
Ensure all ingredients are at room temperature for a smoother batter. You can use different toppings and flavor variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American