Mini egg Cheesecakes Recipe

Mini Easter Egg Cheesecakes Recipe: A Sweet, Seasonal Treat

ByJulia Child

Easter is the perfect time to indulge in delicious desserts that are both festive and easy to prepare. One treat that never fails to impress guests is the Mini Easter Egg Cheesecake. These individual, bite-sized cheesecakes are not only adorable but also packed with creamy goodness, topped with colorful Easter eggs for a delightful touch. Whether you’re hosting a family gathering or just want to add something special to your holiday dessert table, these mini cheesecakes are a must-try. Here’s a simple yet delicious recipe to bring joy to your Easter celebrations!

Recipe Notes:

Before we jump into the steps, here are a few key things to keep in mind:

  • Crust: You can use store-bought graham cracker crumbs, or you can make your own by crushing graham crackers in a food processor. If you’re looking for a more adventurous flavor, consider adding a sprinkle of cinnamon or chocolate to your crust.
  • Eggs: Make sure to let your eggs come to room temperature before mixing. This helps the cheesecake batter come together smoothly.
  • Topping: Get creative with your toppings! In addition to mini Easter eggs, you can use fresh berries, whipped cream, or even a drizzle of chocolate sauce to make them extra special.

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1/3 cup melted butter

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 1 tsp lemon juice

For the topping:

  • Mini Easter eggs (or other festive candies like jelly beans or chocolate eggs)
  • Optional: Whipped cream or fruit for garnish

Time and Servings:

  • Preparation time: 20 minutes
  • Cook time: 20 minutes
  • Chill time: 2 hours (or more, overnight if possible)
  • Serving: Makes about 12 mini cheesecakes

How to Make Mini Easter Egg Cheesecakes:

Step 1: Prepare the crust

  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. The mixture should be slightly wet but still crumbly.
  3. Line a muffin tin with cupcake liners. Spoon about 1 tablespoon of the crust mixture into each liner, pressing it down firmly with the back of a spoon to create a compact base.
  4. Bake the crusts for 8 minutes, then remove from the oven and let them cool.

Step 2: Make the cheesecake filling

  1. In a large bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
  2. Add the sugar and beat until combined. Scrape the sides of the bowl as needed.
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. Add the vanilla extract, sour cream, and lemon juice, mixing until smooth and well-combined.

Step 3: Assemble the cheesecakes

  1. Spoon the cheesecake batter over the cooled crusts, filling each liner almost to the top. Smooth the tops gently with the back of a spoon.
  2. Bake the cheesecakes in the preheated oven for 18-20 minutes. The edges should be set, but the centers will still be slightly jiggly.
  3. Let the mini cheesecakes cool to room temperature, then refrigerate them for at least 2 hours (preferably overnight) to let them firm up.

Step 4: Add the toppings

  1. Before serving, top each mini cheesecake with an Easter egg (or other festive candies). You can also add a dollop of whipped cream or fresh fruit if desired.

Extra Tips to Make the Recipe Perfect:

  • Don’t overmix: Overmixing the cheesecake batter can incorporate too much air, resulting in cracks during baking. Mix the ingredients until just combined.
  • Use room temperature ingredients: This ensures a smoother batter and avoids lumps in your cheesecake filling.
  • Chill thoroughly: For the best texture, make sure the cheesecakes are completely chilled before serving.

How to Serve:

Mini Easter Egg Cheesecakes are the perfect individual serving dessert. Serve them on a platter surrounded by colorful Easter decorations. If you’re hosting a larger group, consider placing a little sign next to the cheesecakes with a fun Easter greeting for an extra festive touch!

Kitchen Tools Needed:

  • Muffin tin
  • Cupcake liners
  • Hand or stand mixer
  • Mixing bowls
  • Spoon or cookie scoop
  • Measuring cups and spoons

Storage:

Mini Easter Egg Cheesecakes can be stored in the fridge for up to 3 days. If you need to store them for longer, freeze them for up to 1 month. Just make sure to cover them tightly with plastic wrap or aluminum foil before freezing. When you’re ready to serve, allow them to thaw in the fridge for several hours or overnight.

Nutrition Breakdown (Per Serving):

  • Calories: 250 kcal
  • Fat: 16g
  • Carbohydrates: 22g
  • Protein: 4g
  • Fiber: 1g
  • Sugar: 17g

Frequently Asked Questions (FAQs):

Yes! You can substitute the graham cracker crumbs with gluten-free graham cracker crumbs or any other gluten-free cookie crumbs of your choice.

To make this recipe dairy-free, swap the cream cheese for a dairy-free cream cheese alternative, and use a plant-based sour cream and butter substitute.

Absolutely! In fact, mini cheesecakes taste even better after chilling overnight. Simply prepare them in advance and refrigerate them until you’re ready to serve.

Definitely! While mini Easter eggs are a fun seasonal choice, you can use chocolate chips, fresh berries, or even sprinkles for a festive touch. Get creative with the toppings!

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