Ingredients
Equipment
Method
Prepare the Oven and Muffin Pan
- Preheat your oven to 350℉.
- Line a muffin pan with paper liners.
- Set the pan aside.
Craft the Chocolate Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and 10 tablespoons of melted unsalted butter.
- Mix these ingredients until they are fully combined and the mixture resembles wet sand.
- Divide this mixture evenly into the prepared muffin pan liners, pressing it down firmly with the back of a spoon to create a solid foundation for the cheesecake.
Whip Up the Creamy Cheesecake Filling
- In a separate bowl, cream together the softened cream cheese, 1/2 cup granulated sugar, all purpose flour, large egg, and vanilla extract until the mixture is beautifully smooth and lump-free.
- Gently fold in the chopped Mini Eggs.
- Divide this luscious cheesecake batter evenly on top of the prepared crusts in the muffin pan.
Bake, Cool, and Chill
- Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the centers are just set with a slight jiggle.
- Allow them to cool in the muffin pan for about 5 minutes to stabilize.
- Carefully transfer them to wire racks to cool completely.
- Refrigerate them for at least 2 hours for the best texture and flavor.
- Once thoroughly chilled, top them with vanilla frosting and extra Mini Eggs.
Notes
Use room temperature ingredients and avoid overmixing for a smooth batter. Prevent cracks by not overbaking and by cooling slowly in the oven with the door ajar. Chill cheesecakes thoroughly before frosting. Serve chilled with extra Mini Eggs or berries. Store leftovers in an airtight container in the fridge for up to 4 days; undecorated can be frozen for 2 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.