Description
Looking for the best Mini Easter Cheesecake Cups recipe? These easy and quick cheesecake cups are simple to make and perfect for spring dessert ideas. With a buttery crust creamy filling and festive toppings they are a healthy inspired sweet treat in small portions. Ideal for Easter brunch parties baby showers and family gatherings these cups are beginner friendly and make ahead ready. Save this best Mini Easter Cheesecake Cups recipe for your holiday baking list.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup shredded coconut toasted
- Candy eggs for topping
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners.
- Mix graham cracker crumbs sugar and melted butter then press 1 tablespoon into each liner.
- Beat cream cheese until smooth then mix in sugar vanilla and egg until combined.
- Spoon cheesecake batter evenly over crusts filling nearly full.
- Bake for 18 minutes until edges are set and centers slightly soft.
- Cool completely then chill for 2 hours before topping with coconut and candy eggs.
Notes
- Use softened cream cheese for smooth texture.
- Do not overbake to avoid cracks.
- Add toppings just before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg