Description
These Mini Easter Egg Cheesecake Bites are a delightful and festive spring dessert. Featuring a buttery graham cracker crust and creamy, pastel-colored cheesecake layers, they are perfect bite-sized treats topped with charming mini chocolate eggs. Ideal for Easter celebrations or any special occasion, these colorful cheesecakes are easy to make and sure to impress.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Gel food coloring (pastel colors)
Topping
- Mini chocolate eggs or candy-coated eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a mini muffin pan with paper liners to prevent sticking and make removal easy.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together slightly. Press about a teaspoon of this mixture into the bottom of each muffin liner, flattening gently to create an even crust layer.
- Prepare Cheesecake Batter: In a medium mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition to fully incorporate. Stir in vanilla extract and sour cream until the batter is smooth and homogenous.
- Color the Batter: Divide the cheesecake batter into separate small bowls according to how many pastel colors you want to use. Tint each portion with gel food coloring until you achieve the desired pastel shades.
- Assemble Cheesecake Bites: Spoon small amounts of each colored batter into the prepared muffin liners over the crust. You can layer or swirl the colors for a pretty marbled effect.
- Bake: Bake the cheesecake bites in the preheated oven for 15–18 minutes, or until the centers are just set and no longer jiggly.
- Cool and Chill: Allow the mini cheesecakes to cool completely in the pan. Once cooled, refrigerate them for at least 2 hours to set properly.
- Add Toppings and Serve: Just before serving, top each cheesecake bite with a mini chocolate egg or candy-coated egg for a festive finishing touch.
Notes
- Use a piping bag to create a marbled or swirled design with the colored cheesecake batters for a more elegant look.
- For extra texture, try mixing crushed candy eggs into the crust before pressing it into the pan.
- Make sure the cream cheese is fully softened to avoid lumps in your cheesecake batter.
- Don’t overbake; the centers should still jiggle slightly when you remove them from the oven.
