Imagine sinking your spoon into a creamy, dreamy Mini Egg Cheesecake that practically dances on your taste buds. Each bite is a delightful combination of rich cheesecake and the playful crunch of chocolate mini eggs, making it an irresistible dessert for any occasion. perfect Easter dessert pairing. For more inspiration, check out this Red Velvet Cheesecake Brownies recipe.
This velvety treat brings back memories of family gatherings where everyone would fight over the last slice. Whether it’s Easter brunch or a spontaneous weeknight treat, this Mini Egg Cheesecake promises to elevate the moment with joy and flavor that leaves you wanting more. easy Easter appetizer option.
Why You'll Love This Recipe
- The Mini Egg Cheesecake is simple to prepare and requires no baking, making it perfect for busy days
- Its delightful flavors will impress guests while keeping your kitchen mess-free
- Visually stunning with colorful mini eggs adorning the top, it’s a feast for the eyes too
- Versatile enough to enjoy year-round, this dessert can easily become your new favorite
I remember the first time I made this cheesecake; my friends went wild for it and demanded I make it again—now it’s a legendary recipe in our group. savory main course recommendation.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cream Cheese: Use full-fat cream cheese for a rich and creamy texture; make sure it’s softened for easy mixing.
Sugar: Granulated sugar sweetens the cheesecake perfectly; adjust based on your sweetness preference.
Sour Cream: This adds tanginess and enhances creaminess; opt for full-fat for best results.
Vanilla Extract: Pure vanilla extract elevates the flavor profile; avoid artificial extracts if possible.
Chocolate Mini Eggs: These delightful candies add color and crunch; feel free to crush some for extra texture.
Whipped Cream: A dollop on top makes everything better; use fresh whipped cream for the best flavor.
Butter: Melted butter binds the crust ingredients together; use unsalted butter to control salt levels.
Graham Cracker Crumbs: These form the base of your cheesecake crust; crush them finely for even texture.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Crust: Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan using your fingers or a flat-bottomed glass.
Bake the Crust: Pop the crust in the oven and bake it for about 10 minutes until golden brown. Let it cool completely before adding the filling to ensure a sturdy base.
Mix the Filling: In another bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar while mixing on low speed until fully incorporated. Add sour cream and vanilla extract, then mix just until combined—don’t overdo it!
Add Chocolate Mini Eggs: Fold in roughly chopped chocolate mini eggs gently into your cheesecake mixture. The goal is to distribute them evenly without breaking them down too much—save some for topping! For more inspiration, check out this White Chocolate Raspberry Bundt Cake recipe.
Pour into Crust: Carefully pour your filling over the cooled crust in your springform pan. Smooth out the top with a spatula, ensuring an even layer that looks as inviting as possible.
Chill Your Cheesecake: Refrigerate your cheesecake for at least four hours or overnight if you can resist temptation! This chilling time allows flavors to meld beautifully and ensures firm slices when serving.
Enjoying this Mini Egg Cheesecake will be like unwrapping a little piece of happiness with every forkful!
You Must Know
- This delightful Mini Egg Cheesecake is sure to impress your guests with its creamy texture and rich flavor
- The vibrant colors and sweet aroma make it a standout dessert that brings joy to any celebration
- Perfect for sharing, or not—we won’t judge!
Perfecting the Cooking Process
Begin by preparing your crust while preheating the oven. Next, whip together cream cheese, sugar, eggs, and Mini Eggs until smooth. Finally, pour the mixture into the crust and bake until set for the perfect treat.
Add Your Touch
Feel free to customize this cheesecake with various toppings like chocolate drizzle or fresh fruit. another delicious dessert option You can also experiment with flavored cream cheese to make this dessert uniquely yours!
Storing & Reheating
Store uneaten Mini Egg Cheesecake in an airtight container in the fridge for up to five days. For best results, enjoy it chilled; reheating may compromise its texture.
Chef's Helpful Tips
- Use room temperature ingredients for a smoother filling; cold cream cheese can lead to lumps
- Don’t overmix your batter—this keeps the cheesecake dense and rich
- Lastly, let it cool completely before slicing for cleaner cuts
Sharing this Mini Egg Cheesecake with friends during Easter was a hit! They devoured every slice and insisted I made another batch almost immediately.
FAQ
Can I use different chocolate eggs instead of Mini Eggs?
Yes! Feel free to swap in any chocolate egg you prefer for variety.
How do I know when my cheesecake is done?
The center should be slightly jiggly but not liquid; it will firm as it cools.
Can I freeze leftover Mini Egg Cheesecake?
Absolutely! Wrap tightly and freeze for up to three months; thaw in the fridge before serving.
Mini Egg Cheesecake
- Total Time: 30 minutes
- Yield: Serves approximately 10 slices 1x
Description
Indulge in the creamy delight of Mini Egg Cheesecake, a no-bake dessert that combines rich cheesecake with the playful crunch of chocolate mini eggs. Perfect for any occasion, this delightful treat is not only visually stunning but also easy to prepare, making it a favorite for gatherings and celebrations. Each forkful promises a burst of flavor that will leave everyone asking for more!
Ingredients
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream (full-fat)
- 2 tsp vanilla extract
- 1 cup chocolate mini eggs (plus extra for topping)
- 1 cup graham cracker crumbs
- ½ cup unsalted butter (melted)
- Whipped cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan.
- Bake crust for about 10 minutes until golden brown. Allow to cool completely.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar, then sour cream and vanilla extract; mix until just combined.
- Gently fold in chopped chocolate mini eggs, reserving some for topping. Pour filling over cooled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 25g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For added flavor, consider using flavored cream cheese or adding chocolate drizzle on top before serving. Ensure all ingredients are at room temperature for a smoother batter. Store leftovers in an airtight container in the fridge for up to five days.