Mini Easter Cheesecakes

Easter is a time of joy, renewal, and celebration, marked by family gatherings, festive meals, and a plethora of delicious treats. As spring blooms and the days grow warmer, festivities often revolve around colorful decorations, egg hunts, and, of course, delectable desserts that embody the spirit of the season. Among the many treats that grace Easter tables, Mini Easter Cheesecakes stand out as a perfect choice—both for their delightful flavors and for their charming presentation.

Mini Easter Cheesecakes are the perfect dessert to elevate your spring celebrations. Their adorable size and vibrant decorations make them a hit at any gathering. With a delightful blend of creamy filling, a crunchy graham cracker crust, and endless customization options, these mini treats promise both flavor and visual appeal. Quick and easy to prepare, they're a delightful way to share sweet moments with family and friends this Easter. Indulge in the joy of baking and make these charming desserts a highlight of your festivities!

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Ingredients

For the Crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup sour cream

1/4 cup heavy cream

Pink and yellow food coloring (optional)

For the Topping:

Whipped cream

Mini chocolate eggs or colorful Easter candies

Fresh berries (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each lined muffin cup to form the crust. Bake for 5-7 minutes or until set. Remove from the oven and allow to cool.

Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing until fully incorporated after each addition. Stir in the vanilla and almond extracts. Finally, add the sour cream and heavy cream. Mix until the batter is creamy and smooth.

Color the Filling: If desired, divide the cheesecake batter into two bowls. Tint one bowl with pink food coloring and the other with yellow food coloring, stirring gently until you achieve your desired shades.

Fill the Cups: Using a small cookie scoop or a spoon, alternately layer the pink and yellow cheesecake filling over the cooled crusts, creating a swirled pattern if desired.

Bake: Carefully place the filled muffin tin in the preheated oven. Bake for 18-22 minutes or until the centers are set but still slightly jiggly. Remove from the oven and let them cool at room temperature for about 30 minutes.

Chill: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or overnight for best results.

Serve: Before serving, top each cheesecake with a dollop of whipped cream, and decorate with mini chocolate eggs and fresh berries if using. Enjoy your delightful Mini Easter Cheesecakes!

Prep Time: 20 mins | Total Time: 3 hrs | Servings: 12