Description
Mini Easter cheesecakes are delightful, bite-sized treats that combine a creamy filling with a buttery crust, perfect for spring celebrations and guaranteed to impress your family and friends.
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Granulated sugar
- Cream cheese
- Sour cream
- Vanilla extract
- Eggs
- Lemon zest
- Toppings (fresh berries or chocolate)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until crumbly yet moist. Press about 1 tablespoon into each liner.
- Beat softened cream cheese until smooth, gradually adding sugar until fluffy. Mix in sour cream, vanilla, lemon zest, and eggs one at a time.
- Pour filling over the crusts until three-quarters full. Bake for 18-20 minutes until set but slightly jiggly. Cool completely before refrigerating for at least 2 hours.
- Top with fresh berries or chocolate drizzle before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg