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

Scale

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.