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Mini Easter Cheesecakes

Mini Easter Cheesecakes are creamy, bite-sized treats with a buttery graham cracker crust and a rich, tangy cheesecake filling. Topped with whipped cream, coconut "grass," and colorful chocolate eggs, they're the perfect festive dessert for your Easter celebration.
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Ingredients
  

  • 1 cup graham cracker crumbs
  • 6 tbsp sugar
  • 4 tbsp butter
  • 2 blocks cream cheese
  • 1 tbsp vanilla extract
  • 2 eggs
  • ¼ cup sour cream
  • 1 tbsp all-purpose flour
  • Whipped cream
  • Shredded coconut
  • Mini chocolate eggs or jelly beans
  • Sprinkles

Instructions
 

  • Preheat & Prep – Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  • Make the Crust – Mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the liners and bake for 5 minutes. Let cool.
  • Make the Cheesecake Filling – Beat cream cheese and sugar until smooth. Mix in vanilla, eggs, sour cream, and flour until just combined.
  • Fill & Bake – Divide the batter among the liners, filling each about ¾ full. Bake for 15-18 minutes until the edges are set but the centers slightly jiggle.
  • Cool & Chill – Let cheesecakes cool in the pan for 10 minutes, then refrigerate for at least 2 hours.
  • Decorate & Serve – Top with whipped cream, coconut "grass," mini chocolate eggs, and sprinkles.