There’s something incredibly delightful about a Mini Egg Cheesecake, isn’t there? Imagine creamy, dreamy cheesecake swirled with the rich flavors of chocolate and topped with colorful Mini Eggs. Each bite is a burst of sweet nostalgia that transports you back to childhood Easter egg hunts. rich and creamy dessert option fun Easter dessert idea The smooth texture melts in your mouth while the crunchy chocolate adds just the right contrast, making it an irresistible treat for any occasion. For more inspiration, check out this Magic Pecan Cheesecake Bars recipe.
Now, let’s be real: if you’re anything like me, you might have a soft spot for desserts that require minimal effort but deliver maximum wow factor. This Mini Egg Cheesecake is not only easy to whip up, but it also doubles as the perfect centerpiece for your dessert table—an edible masterpiece that will have your guests clamoring for seconds. perfect dessert for Easter.
Why You'll Love This Recipe
- This Mini Egg Cheesecake is a quick and simple dessert that impresses without fuss
- Its creamy texture combined with crunchy chocolate makes it irresistible
- With vibrant colors from the Mini Eggs, it adds a festive touch to any table
- Perfect for Easter gatherings or just because you deserve a treat!
I still remember the time I baked this Mini Egg Cheesecake for my family’s Easter brunch. refreshing cupcake variation The look on my niece’s face when she took her first bite was priceless—pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Digestive Biscuits: These form the perfect crumbly base; choose a brand that crumbles easily.
- Butter: Use unsalted butter for better control over flavor; melt it for easier mixing.
- Cream Cheese: Opt for full-fat cream cheese to achieve that rich, creamy texture we all adore.
- Sour Cream: Adds tanginess and creaminess; choose full-fat for the best results.
- Granulated Sugar: Sweetens the cheesecake beautifully; adjust according to your taste preference.
- Eggs: Large eggs work best; they bind everything together perfectly.
- Mini Chocolate Eggs: These are the star of the show; use various colors for visual appeal.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 325°F (160°C) and grease an 8-inch springform pan with nonstick spray. Line the bottom with parchment paper for easy removal later.
Create the Crust: Crush digestive biscuits into fine crumbs using a food processor or zip-top bag and rolling pin. Mix these crumbs with melted butter until well combined.
Press and Chill: Press this mixture firmly into the bottom of your prepared pan using your fingers or a flat-bottomed glass. Chill in the refrigerator while you prepare the filling.
Make the Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and mix until fully incorporated.
Add Eggs and Sour Cream: Beat in eggs one at a time until just combined; avoid overmixing. Add sour cream and vanilla extract, mixing until smooth.
Incorporate Mini Eggs: Gently fold in chopped mini chocolate eggs into the batter, ensuring even distribution without breaking them too much.
Bake It Up!: Pour this luscious filling over your crust and bake in preheated oven for 45-50 minutes or until just set but still slightly wobbly in the center.
Let it cool completely in the pan before transferring to refrigerate for at least four hours or overnight—this helps set those flavors beautifully!
Once chilled, carefully remove from the springform pan and adorn with more mini chocolate eggs on top for that extra pizazz!
Enjoy every fantastic bite of your Mini Egg Cheesecake—it’s sure to become a favorite! For more inspiration, check out this Strawberry Cheesecake Cookies recipe.
You Must Know
- Making Mini Egg Cheesecake is all about balance; the creamy texture and sweet chocolate are a match made in dessert heaven
- This recipe shines during celebrations, but it can also turn any ordinary day into a delightful feast
- Don’t forget to share with loved ones!
Perfecting the Cooking Process
Start by preheating your oven while you prepare the crust. Bake the crust first before adding the cheesecake filling for best results.
Add Your Touch
Feel free to swap Mini Eggs for other favorite candies or add a drizzle of caramel sauce for an extra indulgent twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge. For reheating, gently warm slices in the microwave for a few seconds.
Chef's Helpful Tips
- To achieve that perfect consistency, make sure your cream cheese is at room temperature
- Always taste as you go to adjust sweetness levels
- Finally, let your cheesecake cool completely before slicing to prevent it from cracking
Creating my first Mini Egg Cheesecake was a delightful disaster. I spilled more chocolate than I used—my kitchen looked like a chocolate factory explosion—but everyone raved about it!
FAQ
Can I use different types of chocolate?
Yes, feel free to experiment with dark or white chocolate for unique flavors.
How do I know when the cheesecake is done?
The edges should be set, but the center will slightly jiggle when you gently shake the pan.
Can I make this cheesecake ahead of time?
Absolutely! It keeps well in the fridge for up to three days before serving.
Mini Egg Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 1x
Description
Mini Egg Cheesecake is a delightful dessert that combines creamy cheesecake with the fun of colorful Mini Eggs. This easy-to-make treat is perfect for any occasion, especially Easter celebrations. With its smooth texture and crunchy chocolate topping, each slice offers a nostalgic twist that will have everyone asking for seconds.
Ingredients
- 1 cup digestive biscuits, crushed
- 4 tablespoons unsalted butter, melted
- 16 oz (2 packages) full-fat cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup mini chocolate eggs, chopped
Instructions
- Preheat oven to 325°F (160°C) and grease an 8-inch springform pan.
- Mix crushed biscuits with melted butter and press into the bottom of the pan. Chill.
- Beat cream cheese until smooth; gradually add sugar and mix well.
- Add eggs one at a time, then stir in sour cream until smooth.
- Fold in chopped mini eggs gently.
- Pour filling over the crust and bake for 45-50 minutes until set but slightly wobbly in the center.
- Cool completely, refrigerate for at least 4 hours before serving, and top with additional mini eggs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: For variations, try swapping Mini Eggs with other favorite candies or add a drizzle of caramel sauce. Ensure cream cheese is at room temperature for a smooth batter and taste as you go to adjust sweetness.
