Imagine a creamy, dreamy dessert that melts in your mouth, topped with delightful bits of chocolatey mini eggs. Yes, I’m talking about Mini Egg Cheesecake! This delectable treat is the kind of dessert that makes you feel like a kid again, eyes wide as you anticipate that first bite. perfect for your Easter dessert table The smooth, rich cheesecake combined with the crunch and sweetness of mini eggs creates a glorious symphony of flavors and textures.
Now, picture this it’s Easter Sunday, and you’ve just finished a delicious family meal. Everyone’s gathered around the table, excitement buzzing in the air. Suddenly, someone brings out a stunning Mini Egg Cheesecake, and jaws drop in unison. a delicious breakfast treat You can practically hear the collective “oohs” and “aahs” as the cake is sliced. Trust me; this cheesecake will steal the show at any gathering!
Why You'll Love This Recipe
- This Mini Egg Cheesecake is incredibly easy to prepare, even for novice bakers
- Its sweet flavor profile balances beautifully with tangy cream cheese
- The vibrant colors from the mini eggs make it visually appealing and festive for any occasion
- Not only is it perfect for Easter celebrations, but it’s also versatile enough for birthdays or casual get-togethers
There’s nothing quite like sharing this dessert with friends and family who can’t help but smile at its charm.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cream Cheese: Opt for full-fat cream cheese for a rich flavor and smooth texture.
- Sugar: Granulated sugar adds sweetness; adjust based on your preference.
- Sour Cream: Adds tanginess; I recommend using full-fat to enhance creaminess.
- Vanilla Extract: A dash of pure vanilla extract elevates the overall flavor profile.
- Mini Eggs: These delightful chocolate candies are crucial for topping; choose your favorite brand!
- Butter: Use unsalted butter to control salt levels in your cheesecake base.
- Graham Cracker Crumbs: For the crust; crush them finely for even texture.
- Eggs: Essential for binding all ingredients together into a luscious filling.
- Cocoa Powder (optional): For an extra chocolatey twist in your cheesecake.
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 grab your trusty springform pan. No one wants their cheesecake stuck in a regular pan—trust me on this one!
Prepare the crust: In a bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of your springform pan to create a solid base.
Mix the filling: In a separate bowl, beat together cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing until well combined—this should be creamy heaven by now!
Add eggs carefully: Beat in each egg one at a time, blending until just combined. Overmixing here can lead to cracks later on—nobody wants that!
Add mini eggs!: Gently fold in chopped mini eggs into your cheesecake mixture for delightful bursts of chocolatey goodness throughout.
Bake it up!: Pour the filling over the prepared crust and bake for about 50-60 minutes or until set around the edges but slightly jiggly in the center—a little jiggle is good!
Once baked, let it cool at room temperature before chilling it in the fridge for at least four hours—this step is crucial!
When serving time arrives, slice generously and top each piece with more mini eggs because why not? It’s all about indulgence here!
Now you have a stunning Mini Egg Cheesecake ready to impress everyone at your next gathering. Just remember: when they ask for seconds (and they will), graciously accept their admiration—it’s well deserved! great for your holiday gatherings.
You Must Know
- A mini egg cheesecake is a delightful sweet treat, combining creamy texture with a crunchy base
- This dessert satisfies your sweet tooth and impresses guests at any gathering
- Remember, patience is key for the perfect set without cracks!
Perfecting the Cooking Process
Start by preparing the crust while your oven preheats. Bake it first, then prepare your cheesecake filling while it cools to prevent a soggy bottom.
Add Your Touch
Feel free to swap out Mini Eggs for other candies or flavors like caramel or dark chocolate. You can also experiment with different crusts, such as Oreos or graham crackers.
Storing & Reheating
Store leftover mini egg cheesecake in an airtight container in the fridge for up to five days. Avoid reheating; enjoy cold for the best taste and texture. For more inspiration, check out this avocado chicken salad recipe.
Chef's Helpful Tips
- For a creamier texture, use room temperature cream cheese before mixing
- This prevents lumps and ensures smoothness
- Always let the cheesecake cool gradually to avoid cracks on top, which can be quite unsightly
There’s something so heartwarming about serving this mini egg cheesecake at family gatherings. One Easter, my cousin declared it the “best dessert ever,” and who doesn’t love that kind of praise? For more inspiration, check out this banana bread cookies recipe recipe.
FAQ
Can I make mini egg cheesecake ahead of time?
Yes, this cheesecake can be made one day in advance for convenience.
How do I avoid cracks in my cheesecake?
Cool your cheesecake slowly and avoid overbaking to minimize cracks.
What size pan works best for this recipe?
An 8-inch springform pan is ideal for achieving perfect results with a mini egg cheesecake. a refreshing lemon cake option.
Mini Egg Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
Description
Mini Egg Cheesecake is a rich, creamy dessert that brings a nostalgic joy to every gathering. With its smooth texture paired with crunchy chocolate mini eggs, this cheesecake is the perfect centerpiece for any Easter celebration or special occasion. Easy to make and visually stunning, it’s sure to impress your family and friends while satisfying your sweet tooth.
Ingredients
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream
- 2 tsp vanilla extract
- 1 cup (150g) mini eggs, chopped plus extra for topping
- ½ cup (113g) unsalted butter, melted
- 1 ½ cups (150g) graham cracker crumbs
- 3 large eggs
- 2 tbsp cocoa powder (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease an 8-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of the springform pan.
- In another bowl, beat cream cheese and sugar until smooth. Incorporate sour cream and vanilla extract.
- Add eggs one at a time, mixing until just combined. Gently fold in chopped mini eggs.
- Pour the filling over the crust and bake for 50–60 minutes, until edges are set but center is slightly jiggly.
- Let cool at room temperature, then refrigerate for at least four hours before serving. Top with extra mini eggs before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 110g)
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
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