Ingredients
12 graham cracker crumbs (about 1 cup)
3 tablespoons sugar
5 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1/4 cup heavy cream
Assorted Easter candy (such as jelly beans, mini chocolate eggs, or pastel M&Ms) for topping
Instructions
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly coated.
- Press the graham cracker mixture into the bottom of each muffin cup, about 1 tablespoon per cup.
- In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Stir in sour cream and heavy cream.
- Pour the cheesecake batter evenly into each muffin cup, filling about 3/4 of the way.
- Bake for 18-20 minutes, until set but slightly jiggly in the center.
- Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
- Top each cheesecake with assorted Easter candy just before serving.
Notes
These mini cheesecakes are best enjoyed chilled, but you can make them a day or two in advance.
You can use crushed Oreos, digestive biscuits, or vanilla wafers for a different crust.
Try topping with fresh berries or whipped cream for a non-Easter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 210 kcal