Description
These Easter Egg Mini Cheesecakes are a delightful and colorful treat perfect for your spring celebrations. Creamy and rich, with a swirl of pastel colors, they are sure to impress your guests.
Ingredients
Scale
Crust:
- 12 vanilla wafer cookies
- OR
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pastel food coloring
Topping:
- 1/2 cup whipped cream or whipped topping
- 1/2 cup crushed or whole mini chocolate eggs
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare the crust: Place one vanilla wafer in the bottom of each liner or press in 1 tablespoon of graham cracker crumb mixture.
- Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined.
- Tint the batter: Divide the batter into small bowls and tint each with pastel food coloring. Spoon a bit of each color into each muffin cup to create a swirled look.
- Bake: Bake for 18–22 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with whipped cream and mini chocolate eggs before serving.
Notes
- Use a silicone muffin pan for easy release.
- These can be made 1–2 days ahead and stored chilled.
- For flavor variations, try lemon or almond extract.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 17g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
