Mini Easter Cheesecakes Recipe

Preheat oven to 325°F (165°C). Line a muffin pan with 4 paper liners.

In a small bowl, mix graham cracker crumbs and melted butter until well combined. Press about 2 tablespoons of the mixture into the bottom of each paper liner.

In a medium bowl, beat cream cheese, sugar, and vanilla extract until creamy. Add sour cream and egg, and beat until smooth.

Divide the cream cheese mixture evenly among the paper liners. Sprinkle with pastel-colored sprinkles.

Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, refrigerate for at least 2 hours before serving.

Serve the mini Easter cheesecakes chilled and enjoy!