Mini Egg Easter Cheesecake is a delightful treat that perfectly celebrates the joy of Easter with its creamy texture and sweet crunch. This dessert brings together the rich flavors of cream cheese and the nostalgic taste of chocolate Mini Eggs, making it a fun and indulgent addition to your holiday festivities. Not only is it easy to make, but it also promises to impress family and friends with its festive presentation and taste.

Recipe Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes (including chilling)
Servings: 12
Difficulty Level: Easy

Nutrition Information

Calories per serving: 230
Protein: 3g
Carbohydrates: 26g
Fat: 13g
Fiber: 0g
Sugar: 10g
Sodium: 150mg

Why Make This Mini Egg Easter Cheesecake

Mini Egg Easter Cheesecake is not only visually appealing but also incredibly satisfying. It combines a buttery biscuit base with a rich and creamy cheesecake filling, all topped with crunchy bits of Mini Eggs that add a fun texture and delightfully sweet flavor. This recipe is perfect for Easter celebrations, birthdays, or simply as a treat to share with loved ones. Its simplicity is a bonus, making it a favorite for bakers of all skill levels.

How to Make Mini Egg Easter Cheesecake

Ingredients:

200g digestive biscuits
100g unsalted butter, melted
300g cream cheese
100g powdered sugar
200ml double cream
1 tsp vanilla extract
120g Mini Eggs, crushed

Directions:

Step 1: Preparation

Preheat the oven to 160°C (320°F).
Step 2: Mixing the Base

Crush the digestive biscuits into fine crumbs and mix them with the melted butter. Press this mixture firmly into the bottom of mini cheesecake molds to create a sturdy base.
Step 3: Creating the Filling

In a large bowl, whisk together the cream cheese and powdered sugar until the mixture is smooth and creamy.
Step 4: Whipping the Cream

In a separate bowl, whip the double cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture, adding the vanilla extract to incorporate the flavor.
Step 5: Adding Mini Eggs

Carefully fold in the crushed Mini Eggs, ensuring an even distribution for bursts of chocolate in every bite.
Step 6: Assembling the Cheesecakes

Spoon the cheesecake mixture over the biscuit base in the molds, leveling it off for even baking.
Step 7: Baking

Bake in the preheated oven for 15 minutes. Once done, remove from the oven and allow to cool at room temperature.
Step 8: Chilling Time

After cooling, transfer the cheesecakes to the fridge and chill for at least 4 hours, or overnight if you want to prepare them ahead of time. Before serving, decorate with whole Mini Eggs on top for a festive touch.

How to Serve Mini Egg Easter Cheesecake

Serve these Mini Egg Easter Cheesecakes chilled for the best flavor and texture. They make a charming centerpiece on an Easter dessert table or can be enjoyed on any occasion. Pair them with a cup of tea or coffee for an afternoon treat, and consider serving alongside fresh berries for added color and tang.

How to Store Mini Egg Easter Cheesecake

Store any leftover Mini Egg Easter Cheesecake in an airtight container in the refrigerator. They will keep well for up to 4 days. If you wish to make them ahead, they can be frozen for up to 2 months; just make sure to wrap them securely to prevent freezer burn.

Expert Tips for Perfect Mini Egg Easter Cheesecake

Ensure your cream cheese is at room temperature before mixing for a smooth consistency.
Don’t overmix the whipped cream; gentle folding is key to maintaining its lightness.
If you can’t find Mini Eggs, use other chocolate candies or crushed chocolate bars as a substitute.
For a gluten-free option, substitute digestive biscuits with gluten-free cookies.

Delicious Variations

Chocolate Mini Egg Cheesecake: Add cocoa powder to the filling for a chocolate cheesecake twist.
Fruit Topped Cheesecake: Top with fresh strawberries or raspberries instead of Mini Eggs for a fruity flavor.
Nutty Crunch: Incorporate crushed nuts into the biscuit base for added texture and flavor.

Frequently Asked Questions

Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly change the texture of the cheesecake.
How can I make it dairy-free?
Use dairy-free cream cheese and whipped coconut cream in place of regular cream cheese and double cream.
Can I prepare this cheesecake in advance?
Absolutely! These mini cheesecakes can be made a day ahead and will taste even better after sitting in the fridge overnight.
What if I don’t have mini cheesecake molds?
You can use a muffin tray lined with cupcake liners.
Why is chilling important?
Chilling helps the cheesecake to set properly, giving it that lovely creamy texture and preventing it from being too soft.

Conclusion

Mini Egg Easter Cheesecake is the perfect dessert to brighten any Easter celebration or sweet moment. With its creamy filling, crunchy base, and delightful chocolate bits, it’s sure to be a hit with everyone. The simplicity of this recipe makes it approachable for all cooks, while the vibrant flavors will leave a lasting impression. So gather your ingredients, whip up this joyous cheesecake, and enjoy sharing it with your loved ones!