Mini Egg Cheesecakes
Smooth, creamy mini cheesecakes with a buttery graham cracker crust, perfect for fall gatherings. Top with whipped cream or seasonal fruits for a delightful bite-sized treat.
Ingredients
- Graham crackers 1 cup, crushed
- Unsalted butter 3 tbsp, melted
- Cream cheese 8 oz, softened
- Granulated sugar 1/3 cup
- Eggs 2 large
- Vanilla extract 1 tsp
- Sour cream 1/4 cup
- Optional toppings: whipped cream berries, caramel
Instructions
- Preheat oven to 325°F; line muffin tin with paper liners.
- Mix crushed graham crackers with melted butter; press into muffin cups and bake 5 minutes.
- Beat cream cheese and sugar until smooth; add eggs, vanilla, and sour cream.
- Spoon filling over crusts; bake 18-20 minutes until edges are set.
- Cool 30 minutes, then chill for 2 hours.
- Top with whipped cream or fruit before serving.
Equipment
- 12-cup muffin tin
- Paper liners
- Food processor or rolling pin (for crushing graham crackers)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spoon or cookie scoop
- Oven mitts