Easter Mini Cheesecakes
User Reviews
5
Easter Mini Cheesecakes
Description
This recipe produces Easter Mini Cheesecakes that combine a crisp, buttery graham cracker crust with a creamy and smooth filling based on cream cheese, sour cream, sugar, flour, and eggs. The crust is made by pulsing graham crackers with sugar and butter until crumbly and pressed into muffin tins, then baked briefly to set. The filling is mixed gently at low speed to reduce air bubbles, which helps prevent cracking during baking. Vanilla extract and a pinch of salt add subtle flavor complexity.
The mini size makes these cheesecakes convenient individual desserts perfect for celebrations. The dark chocolate and chocolate egg toppings enhance the presentation with a seasonal touch and add a contrasting flavor and texture. The process involves simple baking steps for crust and filling followed by assembly and decoration.
Handling the batter carefully and scraping the bowl edges ensures the filling is lump-free and smooth, contributing to an even texture after baking. The crust’s moisture level is important for texture balance, so attention to the butter quantity is necessary.
Ingredients
CRUST
- 1 cup graham crackers
- 3 tablespoon sugar
- 4 tablespoon butter
FILLING
- 12 oz cream cheese
- ½ cup sour cream
- 2 tablespoon flour
- ¾ cup sugar
- 2 teaspoon vanilla extract
- 2 egg
- salt optional, a pinch
TOPPING
- dark chocolate
- chocolate eggs Easter
Instructions
CRUST –
- For cheesecake crust, pulse graham crackers, butter, sugar in a processor. Pulse until you get crumbly mix.
- Pro-Tip : Make sure the crust crumble is moistened enough. Too little butter will make a dry crumble and too much butter will turn crackers into wet mush.
- Divide crumb evenly between 12 muffin tins. Press the crust into the base into even layer and some on the sides of the muffin tins as well.
- Bake in pre heated oven at 350 F for about 5 minutes. Remove muffin tins out and let it cool completely.
FILLING –
- In a large bowl beat cream cheese, sugar and flour together on low speed.
- Note: Beat at LOW speed to keep less air from getting into the batter which can cause the cheesecakes to crack.
- Add sour cream, vanilla extract and beat on low speed until combined.
- Add eggs one at a time and beat on low speed. Keep scrapping the edges to get smooth filling.
- Tip : Don’t forget to scrape the edges of the bowl regularly to get lump-free smooth filling.
- Pour the filling over cracker crust until the cups are mostly full.
- Bake in pre-heated oven at 325 F for about 18 to 20 minutes or until the cheesecake is set. It should have a slight wiggle at the center. Do not over bake cheesecakes. If mini cheesecakes cracks in the oven, it’s over baked.
- Note : Every oven has different setting when it comes to heat. Please use the mentioned time as guidance and keep an eye on the mini cheesecakes in the oven. Once it’s set (with slight wiggle in the center), it’s ready to be taken out.
- Allow cheesecakes to cool for 20 minutes.
- Then add the toppings of your choice.
- We went with dark chocolate melt and speckled Easter eggs for the topping.
- Remove the lining from cheesecake after it’s cooled completely. Serve.
- You can chill Easter mini cheesecakes for few hours in refrigerator and then serve it chilled!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini cheesecakes
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 73mg | 24% |
| Sodium | 192mg | 8% |
| Potassium | 76mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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