Easter Egg Mini Cheesecakes
No need a water bath to make these Easter Egg Mini Cheesecakes. This mini cheesecake recipe makes a quick and easy dessert idea.
Servings: 12 mini cheesecakes
Calories: 245kcal
Ingredients
Crust
- 1 ⅓ cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 10 tablespoon unsalted butter
Cheesecake
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup all purpose flour
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup Mini Eggs, chopped
Topping (optional)
- vanilla frosting
- Mini Eggs
Instructions
- Preheat the oven to 350℉. Line a muffin pan with paper liners and set aside.
- Crust: In a medium bowl, mix together the crust ingredients until fully combined. Divide evenly into the prepared muffin pan and press down with the back of a spoon.
- Cheesecake: In a separate bowl, cream together all of the cheesecake ingredients except the Mini Eggs until smooth. Fold in the Mini Eggs. Divide evenly on top of the crust.
- Bake in the preheated oven for 15-18 minutes, or until the center is set. Allow to cool for 5 minutes, then transfer to wire racks. Refrigerate for at least 2 hours, then top with desired toppings.
Notes
Total time does not include time in the fridge.
Nutrition
Calories: 245kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 128mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 568IU | Calcium: 31mg | Iron: 1mg
