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Mini Easter Cheesecakes
These individual cheesecakes are the perfect dessert to take to a potluck! Unlike a full-sized cheesecake, these mini delights don’t need a water bath and are very easy to make!
Course
Desserts
Cuisine
American
Keyword
Mini Easter Cheesecakes
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
211
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Hand Mixer
Muffin pan
Ingredients
2
packages
cream cheese
8oz/250g packages, softened
½
cup
sugar
½
tsp
vanilla extract
2
large eggs
12
vanilla wafer cookies
jelly beans
for decoration
US Customary
-
Metric
Instructions
Pre-heat oven to 350°F. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended.
Add eggs and mix on low speed until blended.
Place a wafer at the bottom of each 12 paper lined muffin cups. Spoon cream cheese mixture evenly over wafers.
Bake 20 minutes or until centres are almost set. Cool to room temperature. Refrigerate three hours or overnight.
Add decorations as desired. Makes 12 mini cheesecakes.
Video
Nutrition
Serving:
1
g
|
Calories:
211
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
73
mg
|
Sodium:
158
mg
|
Sugar:
12
g