Let me introduce you to your new Easter obsession: Baked Mini Egg Easter Cheesecake! This is the dessert that’ll make your guests think you’ve spent hours in the kitchen (but it’s secretly super simple). Imagine a rich, velvety cheesecake with a buttery biscuit base, all topped with pastel-colored mini eggs. Trust me, this one’s a total game-changer—decadent, dreamy, and just the right amount of Easter magic.
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Why You’ll Love Baked Mini Egg Easter Cheesecake
Decadent and Creamy – The cheesecake filling is rich, smooth, and luxurious, but not too heavy. It’s the perfect balance of creamy and tangy with a touch of sweetness.
Easter Perfection – Those pastel mini eggs make the cheesecake look stunning and give it that perfect seasonal touch. This is the dessert you’ll want to bring to your next Easter gathering.
Easy to Make – While it looks impressive, this cheesecake is surprisingly simple to make. You just need to mix, bake, and let the fridge do the work!
Versatile – While it’s perfect for Easter, you can use this as the base for any holiday or occasion by simply changing up the toppings.
Crowd-Pleasing – Everyone loves cheesecake, and the mini egg topping gives it a fun twist that both kids and adults will love.
Ingredients
Here’s everything you need to whip up this festive dessert:
Digestive Biscuits – The base of the cheesecake. Their slightly sweet, crumbly texture is the perfect foundation for the creamy filling.
Butter – Helps bind the biscuit crumbs and creates a deliciously rich base.
Cream Cheese – The key to that luscious, creamy cheesecake filling. Make sure to use full-fat for the best results.
Sour Cream – Adds a little tanginess to balance the sweetness and make the filling even creamier.
Sugar – A bit of sweetness to round out the tang of the cream cheese.
Vanilla Extract – A subtle flavor that complements the richness of the cheesecake.
Eggs – Help set the filling and give it that smooth, silky texture.
Mini Eggs – The star topping! These pastel-colored chocolate eggs are the perfect way to finish off the cheesecake and give it that fun Easter look.
Instructions
Prepare the Base – Preheat your oven to 325°F (163°C). Crush the digestive biscuits into fine crumbs (you can use a food processor or place them in a bag and crush with a rolling pin). In a bowl, mix the crumbs with melted butter until combined. Press this mixture into the base of a springform pan to form a firm crust. Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling – In a large bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and continue mixing until combined. Add the eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and lump-free.
Bake the Cheesecake – Pour the cheesecake filling into the cooled biscuit base and smooth the top. Bake for about 50-60 minutes, or until the center is just set (it should still have a slight wobble). Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Then, chill the cheesecake in the fridge for at least 4 hours, or preferably overnight.
Top with Mini Eggs – Once the cheesecake is fully chilled, decorate the top with mini eggs, pressing them gently into the surface.
Serve and Enjoy – Slice, serve, and watch everyone fall in love with this indulgent treat.
Nutrition Facts
Servings: 12
Calories per serving: 350
Preparation Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours (includes chilling time)
How to Serve Baked Mini Egg Easter Cheesecake
Easter Dessert Table – This cheesecake will definitely steal the show on your Easter dessert table. Add some fresh berries or a drizzle of caramel sauce for extra flair.
As a Special Treat – Whether it’s Easter Sunday or just a weekend treat, this cheesecake is the perfect way to indulge.
With a Hot Drink – Serve slices with a cup of coffee or tea for the perfect end to any meal.
Additional Tips
Room Temperature Ingredients – Make sure your cream cheese and eggs are at room temperature before mixing them in. This helps prevent lumps and ensures a smooth filling.
Prevent Cracks – If you’re worried about cracks, you can place a pan of water in the oven while baking to create steam and prevent cracking.
Topping Ideas – If you’re not a fan of mini eggs, try topping with fresh berries, whipped cream, or even a chocolate ganache drizzle.
Make Ahead – This cheesecake needs to chill for several hours (overnight is ideal), so it’s a perfect make-ahead dessert.
Storage – Keep leftovers in the fridge, covered, for up to 3-4 days.
FAQ Section
Q1: Can I make this cheesecake in advance?
A1: Yes! It’s actually better if you make it a day ahead of time so it has time to chill and set fully.
Q2: What if I don’t have a springform pan?
A2: You can use a regular round cake pan, but just make sure to line it with parchment paper to make removing the cheesecake easier.
Q3: Can I use other candy instead of mini eggs?
A3: Absolutely! You could use chocolate-covered almonds, mini marshmallows, or any candy of your choice.
Q4: How do I know when my cheesecake is done?
A4: The cheesecake is done when the center is just set with a slight wobble. It will firm up more as it cools.
Q5: Can I freeze this cheesecake?
A5: Yes! You can freeze the cheesecake (without the topping) for up to 1 month. Thaw it in the fridge before serving.
Q6: Can I make this cheesecake without eggs?
A6: Yes, you can try using a non-egg alternative like silken tofu or a store-bought egg replacer.
Q7: How do I keep the cheesecake from cracking?
A7: To prevent cracking, avoid overbaking, and make sure to let the cheesecake cool gradually in the oven before transferring it to the fridge.
Q8: Can I use graham crackers instead of digestive biscuits?
A8: Yes, graham crackers will work perfectly as a substitute for digestive biscuits.
Q9: How can I make it gluten-free?
A9: Simply swap the digestive biscuits for gluten-free graham crackers or any gluten-free biscuit of your choice.
Q10: How do I get the perfect cheesecake texture?
A10: Ensure your cream cheese and eggs are at room temperature, and avoid overmixing once the eggs are added to maintain a smooth texture.
Conclusion
This Baked Mini Egg Easter Cheesecake is the ultimate dessert for Easter! It’s rich, creamy, and beautifully decorated with pastel mini eggs. Whether you’re hosting a big Easter feast or just treating yourself, this cheesecake will not disappoint. So, gather your ingredients and get ready to bake your way to Easter dessert perfection!
Print
Baked Mini Egg Easter Cheesecake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Baked Mini Egg Easter Cheesecake is the ultimate dessert for your Easter celebrations! Featuring a creamy pink cheesecake filling topped with colorful mini chocolate Easter eggs, this cheesecake is a beautiful and delicious treat. Perfect for an Easter gathering, it combines a buttery graham cracker crust with a rich, smooth filling that’s sure to delight.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 4 tablespoons butter, melted
- 2 8–ounce packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- Pink food coloring
- 2 cups mini chocolate Easter eggs
Instructions
- Preheat the oven to 350°F.
- In a bowl, stir together the graham cracker crumbs, powdered sugar, and melted butter until the mixture begins to stick together.
- Transfer the mixture into a 9-inch pie pan and press it into the bottom and up the sides to form the crust.
- Bake the crust in the oven for 10 minutes, then remove and set aside.
- While the crust is baking, prepare the filling by beating the cream cheese and sugar until smooth and well combined.
- Add the eggs, pink food coloring, and vanilla extract, then beat until fully mixed.
- Spread the cream cheese mixture evenly into the baked crust and return it to the oven. Bake for 30 minutes.
- Once baked, remove the cheesecake from the oven and immediately top with mini chocolate Easter eggs.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Make sure to let the cheesecake cool completely before refrigerating it to avoid any condensation on the surface.
- The cheesecake can be topped with additional Easter decorations if desired.
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95