Mini Egg Cheesecake Recipe: A Delightful Easter Treat

If you’re searching for an indulgent yet fun dessert that is perfect for Easter, look no further than this Mini Egg Cheesecake recipe. These mini cheesecakes are not only delicious but also visually stunning, making them the ideal treat for springtime celebrations. Featuring a buttery graham cracker crust, a creamy cheesecake filling studded with crunchy mini eggs, and a whipped cream topping, these cheesecakes are a guaranteed crowd-pleaser.

In this recipe, we will take you through the steps to create these delectable mini egg cheesecakes, explain variations you can try, and offer tips to ensure your mini cheesecakes come out perfectly every time. Whether you prefer the baked version or a no-bake option, you’ll find a method that suits your needs.

What is a Mini Egg Cheesecake?

A Mini Egg Cheesecake is a rich and creamy individual cheesecake made with a graham cracker crust and a decadent filling that incorporates Cadbury mini eggs, which add a delightful crunch and burst of flavor. This dessert is an easy-to-serve, portion-controlled treat, making it perfect for gatherings and holiday celebrations like Easter.

These mini cheesecakes come in adorable individual servings, making them both practical and pleasing to the eye. The mini eggs, often a favorite candy during Easter, are a key ingredient in making these cheesecakes extra special. The combination of creamy filling, buttery crust, and chocolatey mini eggs is sure to win over anyone who tries it.

The Origin of Mini Egg Cheesecake

The mini egg cheesecake is a modern twist on traditional cheesecake recipes. While cheesecakes have been enjoyed for centuries, particularly in ancient Greece and later in Europe, the mini egg cheesecake is a more recent innovation inspired by the seasonal popularity of mini eggs, a small, colorful candy often associated with Easter.

Mini eggs, made by Cadbury, have become iconic around the world, and adding them to desserts like cheesecakes brings a seasonal touch of flavor and fun. The first mini egg cheesecakes likely emerged in the UK, where Cadbury mini eggs are a beloved treat, and have since gained popularity worldwide, especially during Easter.

Ingredients for Mini Egg Cheesecake

To make these Mini Egg Cheesecakes, you’ll need the following ingredients:

For the Crust:

• Graham crackers – 1½ cups crushed (about 12 crackers)
• Butter – 4 tablespoons melted
• Sugar – 2 tablespoons granulated

Alternative: You can substitute graham crackers with digestive biscuits or vanilla wafers.

For the Cheesecake Filling:

• Cream cheese – 16 oz (2 packages) at room temperature
• Granulated sugar – ½ cup
• Large eggs – 2 whole eggs
• Vanilla extract – 1 teaspoon pure vanilla
• Sour cream – ¼ cup (for tang and creaminess)
• Mini eggs – 1 cup (Cadbury mini eggs, roughly chopped)

For Topping and Decoration:

• Whipped cream – 1 cup heavy cream whipped with 2 tablespoons powdered sugar
• Extra mini eggs – ½ cup whole mini eggs for decoration
• Chocolate shavings – Optional for garnish

Step-by-Step Directions and Preparation Method

Now that we have all the ingredients ready, let’s dive into the step-by-step process to prepare these delightful Mini Egg Cheesecakes.

Preparation Phase:

1. Preheat the oven: If you’re opting for the baked version, preheat the oven to 325°F (160°C).
2. Prepare muffin tin: Line a 12-cup standard muffin tin with paper liners to ensure easy removal after baking.
3. Crush ingredients: Separate and crush the graham crackers and mini eggs. Use a food processor for a fine, even consistency, or place them in a sealed bag and crush them with a rolling pin.
4. Room temperature: Ensure your cream cheese is completely softened to room temperature to avoid lumps and ensure a smooth filling.

Crust Assembly:

1. Mix crust base: In a bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until all ingredients are well incorporated.
2. Press firmly: Divide the mixture evenly among the muffin cups, pressing the crust mixture down firmly using a spoon or small glass.
3. Pre-bake option: If you’re making a baked version, bake the crusts in the preheated oven for about 5 minutes to set them.
4. Chill: After baking, refrigerate the crusts while you prepare the cheesecake filling.

Cheesecake Filling Preparation:

1. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 3-4 minutes until smooth and fluffy.
2. Add sugar: Gradually add the granulated sugar and beat until fully combined.
3. Incorporate eggs: Add the eggs one at a time, beating just until incorporated.
4. Add flavorings: Stir in the vanilla extract and sour cream, ensuring the mixture is smooth.
5. Fold in mini eggs: Gently fold in the chopped mini eggs, saving some for the topping.

Assembly and Baking:

• Baked Version:
  1. Fill cups: Spoon the cheesecake filling into the prepared muffin cups, filling each about ¾ full.
  2. Bake carefully: Bake in the preheated oven for 18-22 minutes. The centers should be almost set but slightly jiggly.
  3. Cool gradually: Turn off the oven and leave the door slightly open for 1 hour to cool. This helps prevent cracks from forming.
  4. Refrigerate: After cooling, refrigerate the cheesecakes for at least 4 hours or overnight for them to fully set.
• No-Bake Version:
  1. Whip the filling: Beat the cream cheese mixture until light and fluffy.
  2. Add stabilizer: Fold in whipped cream for extra lightness.
  3. Fill and chill: Spoon the mixture into the prepared crusts and refrigerate for 3-4 hours until set.
  4. Ensure firmness: Ensure the filling has firmed up before adding toppings.

Variations

Feel free to get creative with the flavors and toppings! Here are a few ideas to customize your Mini Egg Cheesecakes:

• Easter Special Version:
  • Pastel colors: Add food coloring to the filling for a fun, colorful effect.
  • Lemon twist: Add 2 tablespoons lemon juice and zest for a refreshing citrus flavor.
  • Coconut addition: Mix in ¼ cup shredded coconut for a tropical taste.
  • Chocolate drizzle: Top with melted chocolate for an extra decadent touch.
• Flavor Variations:
  • Strawberry: Blend in ½ cup fresh strawberries into the filling.
  • Chocolate: Add 3 tablespoons cocoa powder to the filling for a rich chocolate flavor.
  • Caramel: Swirl caramel sauce through the filling for added richness.
• Dietary Adaptations:
  • Gluten-free: Use gluten-free cookies for the crust.
  • Reduced sugar: Substitute with sugar alternatives like stevia.
  • Light version: Use reduced-fat cream cheese and Greek yogurt.
  • Vegan option: Replace dairy with cashew cream and vegan mini eggs.

FAQs

1. Can I make these Mini Egg Cheesecakes ahead of time?

Yes, these cheesecakes can be made 2-3 days in advance. Just store them covered in the fridge until ready to serve.

2. Can I use a different type of mini egg?

Absolutely! While Cadbury mini eggs are the classic choice, you can use other mini chocolate eggs or even small candies like M&Ms for a different flavor and appearance.

3. How do I know when the baked version is done?

When the mini cheesecakes are done, the centers should be set but slightly jiggly. You can also perform a gentle test by lightly shaking the muffin tin—if the centers wobble slightly, they are done.

4. Can I freeze these mini cheesecakes?

Yes, you can freeze the mini cheesecakes. Make sure to wrap them tightly and store them in an airtight container. Allow them to thaw in the fridge overnight before serving.

Conclusion

This Mini Egg Cheesecake recipe is a fantastic choice for any occasion, but especially perfect for Easter. With its creamy texture, crunchy mini eggs, and delicious graham cracker crust, these cheesecakes are a delightful treat that will impress your guests. Whether you prefer the baked version or the no-bake option, this recipe provides flexibility and creativity in preparation. You can also experiment with flavor variations to suit different tastes and dietary needs. Enjoy making and sharing these Mini Egg Cheesecakes with friends and family—it’s sure to become a favorite in your dessert repertoire!

Mini Egg Cheesecake Recipe: A Delightful Easter Treat

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• Author: David Andersson
• Total Time: 2 hours (including chilling)
• Diet: Vegetarian

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Description

A Mini Egg Cheesecake is a rich and creamy individual cheesecake made with a graham cracker crust and a decadent filling that incorporates Cadbury mini eggs, which add a delightful crunch and burst of flavor. This dessert is an easy-to-serve, portion-controlled treat, making it perfect for gatherings and holiday celebrations like Easter.

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Ingredients

For the Crust:

• Graham crackers – 1½ cups crushed (about 12 crackers)

• Butter – 4 tablespoons melted

• Sugar – 2 tablespoons granulated

Alternative: You can substitute graham crackers with digestive biscuits or vanilla wafers.

For the Cheesecake Filling:

• Cream cheese – 16 oz (2 packages) at room temperature

• Granulated sugar – ½ cup

• Large eggs – 2 whole eggs

• Vanilla extract – 1 teaspoon pure vanilla

• Sour cream – ¼ cup (for tang and creaminess)

• Mini eggs – 1 cup (Cadbury mini eggs, roughly chopped)

For Topping and Decoration:

• Whipped cream – 1 cup heavy cream whipped with 2 tablespoons powdered sugar

• Extra mini eggs – ½ cup whole mini eggs for decoration

• Chocolate shavings – Optional for garnish

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Instructions

Preparation Phase:

1. Preheat the oven: If you’re opting for the baked version, preheat the oven to 325°F (160°C).

2. Prepare muffin tin: Line a 12-cup standard muffin tin with paper liners to ensure easy removal after baking.

3. Crush ingredients: Separate and crush the graham crackers and mini eggs. Use a food processor for a fine, even consistency, or place them in a sealed bag and crush them with a rolling pin.

4. Room temperature: Ensure your cream cheese is completely softened to room temperature to avoid lumps and ensure a smooth filling.

Crust Assembly:

1. Mix crust base: In a bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until all ingredients are well incorporated.

2. Press firmly: Divide the mixture evenly among the muffin cups, pressing the crust mixture down firmly using a spoon or small glass.

3. Pre-bake option: If you’re making a baked version, bake the crusts in the preheated oven for about 5 minutes to set them.

4. Chill: After baking, refrigerate the crusts while you prepare the cheesecake filling.

Cheesecake Filling Preparation:

1. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese for about 3-4 minutes until smooth and fluffy.

2. Add sugar: Gradually add the granulated sugar and beat until fully combined.

3. Incorporate eggs: Add the eggs one at a time, beating just until incorporated.

4. Add flavorings: Stir in the vanilla extract and sour cream, ensuring the mixture is smooth.

5. Fold in mini eggs: Gently fold in the chopped mini eggs, saving some for the topping.

Assembly and Baking:

• Baked Version:

  1. Fill cups: Spoon the cheesecake filling into the prepared muffin cups, filling each about ¾ full.

  2. Bake carefully: Bake in the preheated oven for 18-22 minutes. The centers should be almost set but slightly jiggly.

  3. Cool gradually: Turn off the oven and leave the door slightly open for 1 hour to cool. This helps prevent cracks from forming.

  4. Refrigerate: After cooling, refrigerate the cheesecakes for at least 4 hours or overnight for them to fully set.

• No-Bake Version:

  1. Whip the filling: Beat the cream cheese mixture until light and fluffy.

  2. Add stabilizer: Fold in whipped cream for extra lightness.

  3. Fill and chill: Spoon the mixture into the prepared crusts and refrigerate for 3-4 hours until set.

  4. Ensure firmness: Ensure the filling has firmed up before adding toppings.

Notes

These Mini Egg Cheesecakes are a fun and festive treat, perfect for Easter or any celebration. Creamy, colorful, and easy to serve—top with extra mini eggs or a swirl of whipped cream for an irresistible finish!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 290
• Sugar: 20g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 4g
• Cholesterol: Moderate

Keywords: Mini Egg Cheesecake Recipe