Mini Egg Cheesecake
Mini Egg Cheesecake is a delightful, creamy dessert that combines the nostalgic flavors of mini chocolate eggs with a smooth cheesecake filling. Perfect for any gathering, this easy-to-make cheesecake features a crunchy graham cracker crust and is sure to impress family and friends. With simple ingredients and straightforward preparation, indulge in this decadent treat that adds sweetness to any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1 cup mini chocolate eggs (crushed)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat your oven to 325°F (160°C).
- For the crust, mix graham cracker crumbs with melted butter, then press into the bottom of a greased springform pan.
- In a bowl, beat softened cream cheese and sugar until smooth.
- Add heavy cream and vanilla extract; mix until well combined.
- Gently fold in crushed mini chocolate eggs.
- Pour the filling into the prepared crust and smooth out the top.
- Bake for 30-35 minutes until edges are set but center is slightly jiggly.
- Allow to cool completely before refrigerating for at least four hours.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Customize by adding lemon zest or alternate toppings like berries or whipped cream for extra flair. For best results, use room temperature ingredients to avoid lumps in the filling.