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
Scale
- 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