Description
Deliciously creamy mini cheesecakes topped with candy-coated Mini Eggs, perfect for a quick dessert or special occasion.
Ingredients
Scale
- 12 Mini Eggs (for topping)
- 1 cup cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (stabilized or good-quality store-bought)
- 1/2 cup crushed graham crackers
- Butter (for greasing muffin tin)
- A pinch of lemon zest (optional)
- A tablespoon of cocoa powder (optional)
- Extra Mini Eggs (for sprinkling on top, optional)
- Chocolate sauce (optional)
- Powdered sugar (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Butter a standard 12-cup muffin tin or use nonstick spray.
- Soften the cream cheese in the microwave if not at room temperature.
- Combine cream cheese, sugar, and vanilla in a bowl and beat until smooth.
- Add lemon zest if using, then gently fold in the whipped cream.
- Press about a tablespoon of crushed graham crackers into each muffin cup.
- Spoon the cream cheese mixture over the graham cracker base.
- Top each cup with one or two Mini Eggs.
- Bake for 15-20 minutes until the edges are set.
- Cool in the tin for 20 minutes, then chill in the fridge for at least 2 hours.
- Remove from the tin and garnish with additional Mini Eggs, powdered sugar, or chocolate sauce if desired.
Notes
For best results, chill for at least 2 hours before serving. These can be made ahead and stored in the fridge for up to 3 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini cheesecakes, dessert, easy recipe, Mini Eggs, holiday treats