Description
Delightfully creamy and perfectly portioned, these Mini Easter Cheesecakes are a festive spring treat. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a whimsical topping of green coconut ‘grass’ and candy eggs, they bring seasonal charm to any dessert table.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
For the topping:
- 1 cup whipped topping (or whipped cream)
- 1/2 cup shredded sweetened coconut (optional)
- A few drops green food coloring
- Candy eggs or pastel sprinkles
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner, forming an even crust base.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating until well combined. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract, sour cream, and a pinch of salt, mixing just until smooth; avoid overbeating to keep the texture light.
- Assemble and bake: Spoon the cream cheese filling evenly over the crusts in the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 16 to 18 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Chill and decorate: Refrigerate the mini cheesecakes for at least 2 hours to firm up. For decoration, tint shredded coconut with green food coloring by adding a few drops and tossing until coated, mimicking Easter grass. Top each cheesecake with a dollop of whipped topping, sprinkle the green coconut on top, and finish with candy eggs or pastel sprinkles for a festive presentation.
Notes
- Substitute crushed vanilla wafers or chocolate cookies for graham cracker crumbs for a different crust flavor.
- Prepare these cheesecakes up to 2 days ahead and store them chilled in an airtight container.
- For added brightness and depth, add a splash of lemon juice to the filling batter.
