Are you tired of the same old Easter desserts year after year? Look no further than these delicious PHILADELPHIA Easter Mini Cheesecakes! These individual treats are easy to make and perfect for sharing with family and friends.
Begin by preheating your oven to 325 degrees Fahrenheit and preparing a muffin tin with 12 liners.
For the crust, mix together 1 cup graham cracker crumbs and 2 tablespoons melted butter. Press the mixture into the bottom of each muffin liner and bake for 5 minutes.
While the crust is baking, prepare the creamy filling. Using a mixer, beat 2 packages of cream cheese until smooth. Gradually mix in 3/4 cup sugar, 2 tablespoons flour, and 1 teaspoon vanilla extract. Add in 2 eggs, one at a time, mixing well after each addition. Spoon the mixture into the muffin liners on top of the baked crust.
Bake the mini cheesecakes for 25-30 minutes, or until the centers are almost set. Let them cool to room temperature before moving them to the refrigerator to chill for at least 2 hours.
Once the cheesecakes are chilled, it’s time to get creative with toppings! Some ideas include fresh fruit, caramel sauce, or even Easter candy decorations.
These PHILADELPHIA Easter Mini Cheesecakes are sure to be a hit at your holiday gatherings. Not only are they delicious, but their individual portions make them perfect for serving and sharing. Plus, the creamy filling and buttery crust will transport you back to a simpler time when homemade desserts were the norm. So go ahead, try out this recipe and make some memories with your loved ones this Easter season.
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 packages cream cheese, softened
- 3/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 2 eggs
Instructions:
- Preheat oven to 325 degrees Fahrenheit and prepare a muffin tin with 12 liners.
- For the crust, mix together graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin liner and bake for 5 minutes.
- Using a mixer, beat cream cheese until smooth. Gradually mix in sugar, flour, and vanilla extract. Add in eggs one at a time, mixing well after each addition.
- Spoon the mixture into the muffin liners on top of the baked crust.
- Bake mini cheesecakes for 25-30 minutes, or until centers are almost set. Let cool to room temperature before moving to refrigerator to chill for at least 2 hours.
- Add desired toppings such as fresh fruit, caramel sauce, or Easter candy decorations before serving.
Make this Easter memorable with these PHILADELPHIA Easter Mini Cheesecakes!
