Description
Ingredients
Units
Scale
Crust
- 1 1/3 cup graham cracker crumbs
- 2 Tbsp granulated sugar
- 10 Tbsp unsalted butter
Cheesecake
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup Mini Eggs, chopped
Topping (optional)
- Vanilla frosting
- Mini Eggs
Instructions
- Preheat the oven: Preheat the oven to 350℉. Line a muffin pan with paper liners and set it aside.
- Prepare the crust: In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until fully combined. Divide the mixture evenly among the prepared muffin pan cups and press it down firmly using the back of a spoon.
- Prepare the cheesecake filling: In another bowl, cream together the softened cream cheese, granulated sugar, flour, egg, and vanilla extract until smooth. Fold in the chopped Mini Eggs and mix until evenly distributed.
- Assemble and bake: Spoon the cheesecake mixture evenly over the prepared crust in each muffin cup. Bake in the preheated oven for 15-18 minutes, or until the center of the cheesecakes is set.
- Cool and chill: Allow the cheesecakes to cool in the pan for 5 minutes before transferring them to wire racks. Refrigerate for at least 2 hours to set.
- Add toppings (optional): Once chilled, decorate the cheesecakes with vanilla frosting and additional Mini Eggs if desired, then enjoy!
Notes
- Total time does not include time spent chilling in the refrigerator.
- For even more texture, try using colored Mini Eggs for a festive appearance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 245 kcal
