Rebecca is a retired special education teacher. She earned a master's degree at Armstrong Atlantic State University in Savannah, GA.
A Fun Easter Dessert!
I love cheesecake. Who doesn’t? Mini cheesecakes are a great way to share and enjoy this sweet treat. This Easter, let the soft colors of early spring inspire some cute and tasty little cheesecake treats topped with jelly beans.
Just start with a basic cheesecake recipe (or use your own favorite recipe if you have one). Some recipes incorporate sour cream, but mine does not. My recipe also eliminates the need for a graham cracker crust by substituting vanilla wafers.
Read More From Delishably
- 2 cups cream cheese, softened
- 2 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 12 vanilla wafers
- Food coloring (springtime colors)
- 36 jelly beans
- Preheat the oven to 475 degrees.
- Beat the cream cheese and sugar until blended.
- Add the vanilla flavoring.
- Add the eggs one at a time with a mixer on low speed.
- Set muffin liners into a muffin tin. Place one vanilla wafer at the bottom of each muffin liner.
- Pour the batter on top of each vanilla wafer. Bake for 70 minutes, or until the middle is set.
- Once the mini cheesecakes have cooled, garnish each one with three jelly beans.
Separate Batter and Tint Spring Colors
A Vanilla Wafer in the Bottom Forms the Crust
Tips for a Perfect Cheesecake
- Temperature: Whichever cheesecake recipe you use, it's important for all the ingredients to be brought to room temperature. This will prevent lumps and yield a smoother texture.
- Eggs: Don't overbeat the eggs. Beating them lightly will prevent cracks.
- Don't peek! Keep the oven door closed and only check when the cheesecake has had time to cook.