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–+ servings
Recipe 8efcf5e81b

Mini Easter Cheesecakes

Delicious and quick mini cheesecakes perfect for spring parties and potlucks, featuring a graham cracker crust and a creamy filling that is kid-approved.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 220 kcal

Ingredients
  

For the crust

  • 1 cup graham cracker crumbs Use store-bought crumbs or blitz whole crackers in a food processor.
  • 3 tablespoons sugar For the crust sweetness.
  • 3 tablespoons melted butter Unsalted for better control.

For the filling

  • 16 oz cream cheese, room temperature Full-fat for richness; avoid lumps.
  • ½ cup sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Aromatic backbone.
  • 1 teaspoon lemon juice Brightens and balances sweetness.
  • 2 large eggs Bring to room temperature to avoid curdling.

Optional decoration

  • pastel sprinkles or mini chocolate eggs Cute and festive.

Instructions
 

Preparation

  • Preheat the oven to 325°F.
  • In a small bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until it resembles damp sand.
  • Press a teaspoonful of the crumb mixture into the bottom of each muffin liner.
  • Chill the crusted liners in the fridge for 10 minutes if your kitchen is warm.

Making the Filling

  • In a medium bowl, beat the cream cheese until smooth and fluffy.
  • Add sugar, vanilla extract, and lemon juice, and beat until combined.
  • Add eggs one at a time, mixing gently after each addition.

Baking

  • Fill each lined muffin cup about 3/4 full with the cheesecake batter.
  • Bake at 325°F for about 15–18 minutes, or until centers are set.
  • Let them cool slightly in the oven with the door ajar for 10 minutes.
  • Transfer to the refrigerator and chill for at least 2 hours, preferably overnight.

Serving

  • Before serving, top with pastel sprinkles or mini chocolate eggs.
  • Serve cold, but not frozen.

Notes

Make sure to use room-temperature ingredients for the best texture. These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 150mgSugar: 12g
Keyword Cream Cheese, Easter Dessert, Mini Cheesecakes, Potluck, Quick Dessert
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