Description
These Mini Easter Egg Cheesecake Bites are a delightful treat for the holiday season. Creamy cheesecake studded with colorful pastel mini eggs, all in a convenient bite-sized form. Perfect for Easter gatherings or as a sweet snack any time!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup pastel candy-coated mini eggs, chopped
- Whipped cream for topping (optional)
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Crust: In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until combined. Press 1–2 tablespoons of crust mixture into the bottom of each liner.
- Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, mixing on low speed until just combined. Stir in vanilla and sour cream. Fold in chopped mini eggs.
- Bake: Divide batter evenly among prepared cups. Bake for 18–20 minutes or until centers are just set.
- Cool and Chill: Cool completely in the pan, then refrigerate for at least 2 hours.
- Serve: Top with whipped cream and extra mini eggs before serving if desired.
Notes
- For a chocolate twist, use crushed chocolate cookies instead of graham crackers for the crust.
- Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 220
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
