Mini Egg Cheesecake
Mini Egg Cheesecake is a delightful dessert that marries creamy cheesecake with the crunch of chocolate Mini Eggs, all in a perfectly portioned mini size. This indulgent treat is perfect for family gatherings or a special occasion, easily transforming simple ingredients into an impressive dish. With its rich flavor and stunning presentation, this cheesecake is sure to become a favorite that will have everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup crushed digestive biscuits
- 4 tbsp melted butter
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup chopped Mini Eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix crushed digestive biscuits with melted butter until combined. Press the mixture into the bottom of a greased springform pan.
- Beat softened cream cheese and sugar together until smooth. Add sour cream and vanilla; mix until well incorporated.
- Add eggs one at a time on low speed until fully blended. Gently fold in chopped Mini Eggs.
- Pour the filling over the crust and bake for 50-60 minutes, until the edges are set but the center has a slight jiggle.
- Let cool at room temperature, then refrigerate for at least 4 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: - For a richer flavor, substitute mascarpone cheese for cream cheese. - Try adding orange zest for a citrus twist or use Oreos for the crust to enhance the chocolate flavor. - Top with whipped cream and extra Mini Eggs just before serving for added flair.