How To Make Mini Easter Cheesecakes
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Serves:
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 egg
- 1/4 cup pastel-colored sprinkles
Instructions
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Preheat oven to 325°F (165°C). Line a muffin pan with 4 paper liners.
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In a small bowl, mix graham cracker crumbs and melted butter until well combined. Press about 2 tablespoons of the mixture into the bottom of each paper liner.
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In a medium bowl, beat cream cheese, sugar, and vanilla extract until creamy. Add sour cream and egg, and beat until smooth.
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Divide the cream cheese mixture evenly among the paper liners. Sprinkle with pastel-colored sprinkles.
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Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
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Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, refrigerate for at least 2 hours before serving.
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Serve the mini Easter cheesecakes chilled and enjoy!
Nutrition
- Calories : 318kcal
- Total Fat : 24g
- Saturated Fat : 14g
- Cholesterol : 110mg
- Sodium : 271mg
- Total Carbohydrates : 21g
- Dietary Fiber : 1g
- Sugar : 15g
- Protein : 5g
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