Description
Mini Egg Cheesecake is a show-stopping dessert that combines creamy cheesecake with the delightful crunch of chocolate mini eggs. This indulgent treat is perfect for any occasion, from Easter celebrations to cozy gatherings. With its rich flavors and stunning presentation, it’s sure to impress your guests and satisfy your sweet tooth!
Ingredients
Scale
- 1 ½ cups crushed digestive biscuits
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 2 tsp pure vanilla extract
- 1 cup mini chocolate eggs, chopped
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix crushed digestive biscuits and melted butter. Press into a springform pan and bake for 10 minutes until golden.
- Beat softened cream cheese in a large bowl until smooth. Add sour cream, powdered sugar, and vanilla extract; mix until creamy and lump-free.
- Fold in chopped mini chocolate eggs gently into the cheesecake batter.
- Pour the filling over the cooled crust and spread evenly. Bake for 40-45 minutes until set around the edges but slightly wobbly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
- Once chilled, remove from the springform pan and top with extra mini chocolate eggs before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For a richer flavor, use room-temperature cream cheese before blending. Experiment with different types of chocolate eggs or add toppings like whipped cream for extra decadence.