Easter Egg Cheesecake Mini Egg Cheesecake
Creamy mini egg cheesecake with a buttery cookie crust and colorful chocolate pieces in every bite.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces full fat cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream room temperature
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- 3 large eggs room temperature
- 1 1/2 cups chopped candy coated mini chocolate eggs divided
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 300°F and line a 12 cup muffin pan with paper liners or grease a 12 well mini cheesecake pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter, then stir until the mixture is evenly moistened and resembles damp sand.
- Divide the crumb mixture evenly among the 12 cups, about 2 tablespoons per cup, and press firmly into the bottoms and slightly up the sides to form a compact crust.
- Bake the crusts for 8 minutes until lightly fragrant, then remove from the oven and let cool on a rack while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and glossy, about 2 minutes, scraping down the bowl as needed.
- Add 3/4 cup granulated sugar, sour cream, 1 teaspoon vanilla, and salt and mix on medium low speed until well combined and smooth.
- Add the eggs one at a time on low speed, mixing just until each egg is incorporated and the batter is smooth without adding excess air.
- Gently fold in 1 cup of the chopped mini chocolate eggs with a spatula, reserving the remaining 1/2 cup for topping.
- Divide the cheesecake batter evenly over the cooled crusts, filling each cup almost to the top, then tap the pan gently on the counter to release air bubbles.
- Place a shallow pan of hot water on the oven rack below where the cheesecakes will bake to create a moist environment.
- Bake the cheesecakes at 300°F for 22 to 26 minutes until the edges are set and the centers are slightly wobbly but not wet.
- Turn off the oven, crack the oven door open slightly, and let the cheesecakes cool in the oven for 30 minutes.
- Remove the pan from the oven and cool the cheesecakes to room temperature on a wire rack for about 1 hour.
- Cover the pan loosely and refrigerate the cheesecakes for at least 4 hours, preferably 6 hours or overnight, until fully chilled and set.
- Before serving, beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla with an electric mixer on medium high speed until soft to medium peaks form.
- Remove the cheesecakes from the pan, pipe or spoon whipped cream on top of each cheesecake, and sprinkle with the reserved chopped mini eggs.
- Serve chilled and store any leftovers covered in the refrigerator for up to 4 days.
Notes
- Make sure the cream cheese, sour cream, and eggs are at room temperature so the filling mixes smoothly without lumps.
- Do not overbake; a slight wobble in the center gives you a creamy, bakery style texture once chilled.
- Chilling overnight improves both flavor and texture, so plan ahead when serving for a holiday or party.
- Do not overbake; a slight wobble in the center gives you a creamy, bakery style texture once chilled.
- Chilling overnight improves both flavor and texture, so plan ahead when serving for a holiday or party.