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Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
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For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Topping:
1/2 cup white chocolate, melted
Pink food coloring
Easter sprinkles
Mini candy eggs (like Cadbury Mini Eggs)
Directions:
Prepare the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press into the bottoms of a greased mini cheesecake pan or muffin liners.
Refrigerate while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Spoon or pipe the filling over the chilled crusts and smooth the tops.
Add the Topping:
Melt white chocolate and mix with pink food coloring. Spread a thin layer over each cheesecake.
Decorate with Easter sprinkles and mini candy eggs.
Chill and Serve:
Refrigerate for at least 2 hours before serving. Gently remove from the pan and enjoy!
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 280 kcal | Servings: 12 mini cheesecakes
Tips:
Use a silicone muffin mold for easy removal.
Try layering different food colors for a pastel effect.