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Mini Easter Egg Cheesecake Bites Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Easter Egg Cheesecake Bites are a delightful and festive treat, perfect for spring celebrations and Easter gatherings. Featuring a crunchy graham cracker crust and a creamy, smooth cheesecake filling topped with colorful mini chocolate eggs, these bite-sized desserts offer a perfect balance of sweet and tangy flavors in every bite.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, melted

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract

Topping

  • 1/2 cup mini chocolate eggs

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for baking the cheesecake bites.
  2. Prepare the crust: In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture holds together when pressed. Firmly press this mixture into the bottom of each muffin cup to form the crust base.
  3. Make the filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar, sour cream, and vanilla extract, mixing thoroughly to create a smooth cheesecake batter.
  4. Fill the molds: Spoon the cheesecake filling over each prepared crust in the muffin tin, leaving a little space at the top to prevent overflow during baking.
  5. Bake the cheesecake bites: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the centers are slightly jiggly but set around the edges.
  6. Add the topping and cool: Immediately after removing from the oven, gently press mini chocolate eggs into the top of each warm cheesecake bite. Allow them to cool completely in the tin before serving to set properly.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake; the centers should remain slightly jiggly to avoid dry cheesecake bites.
  • Cool completely before removing from the muffin tin to maintain shape.
  • Mini chocolate eggs can be substituted with any small candy or chocolate pieces as desired.
  • For a firmer crust, you can chill the crust mixture in the muffin tin before adding the filling.

Find it online: https://slsrecipes.com/mini-easter-egg-cheesecake-bites-recipe/