Description
Delightful Mini Easter Egg Cheesecake Bites featuring a buttery graham cracker crust topped with a creamy, smooth cheesecake filling and decorated with festive mini chocolate eggs. These bite-sized treats are perfect for Easter celebrations or any special occasion, offering a rich and creamy dessert experience in a convenient, single-serve portion.
Ingredients
Scale
For the Crust
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
For the Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
For Decoration
- 1/2 cup mini chocolate eggs
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for baking the cheesecake bites.
- Prepare Crust: In a bowl, combine the graham cracker crumbs with the melted butter until fully mixed. Press this mixture firmly into the bottom of each paper-lined muffin cup, forming an even crust layer.
- Make Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the granulated sugar, sour cream, and vanilla extract, continuing to beat until the mixture is smooth and well combined.
- Assemble Cheesecakes: Spoon the cream cheese filling over each crust in the muffin tin, filling almost to the top but leaving a little space. This prevents overflow while baking.
- Bake: Bake the cheesecake bites in the preheated oven for 15-20 minutes, until the centers are slightly jiggly but set, indicating they are perfectly baked.
- Add Mini Chocolate Eggs: Immediately after removing the cheesecakes from the oven, gently press mini chocolate eggs into the top of each bite while still warm so they adhere nicely.
- Cool and Serve: Allow the cheesecake bites to cool completely at room temperature before serving to ensure they set properly and hold their shape.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Press the crust mixture firmly to avoid crumbly bases.
- Do not overbake; the centers should remain slightly jiggly to avoid dry cheesecake.
- Allow cheesecakes to cool completely to prevent cracking and to firm up the texture.
- These bites can be refrigerated for up to 3 days in an airtight container.
- For a gluten-free option, substitute gluten-free graham crackers.
