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

Scale

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.