Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons granulated sugar
– 16 oz cream cheese, softened
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– ½ cup sour cream
– Food coloring (optional, for decoration)
– Easter-themed candies (like mini chocolate eggs or jellybeans for topping)
Equipment Needed
– Muffin tin
– Paper liners for the muffin tin
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
Making these Mini Easter Cheesecakes is such a joy! First, preheat your oven to 325°F (160°C) and prepare your muffin tin by inserting paper liners. Then, in a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of each liner to form a crust. You can use the back of a measuring spoon to press it down evenly. I usually find this part oddly satisfying! (See the next page below to continue steps…)