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
Units
Scale
- 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