Easter Egg Cheesecake Mini Egg Cheesecake
This delightful Easter Egg Cheesecake features a creamy baked cheesecake base combined with crushed mini eggs for a colorful and delicious dessert.
Ingredients
For the crust
- 1 cup Graham cracker crumbs
- 1/4 cup Sugar
- 1/2 cup Butter, melted To help bind the crust
For the cheesecake filling
- 16 oz Full-fat cream cheese Softened for easy mixing
- 3/4 cup Sugar
- 2 large Eggs Add one at a time
- 1 tsp Vanilla extract
- 1/4 tsp Salt To balance sweetness
- 1 tbsp Cornstarch To help stabilize the filling
- 1 cup Crushed mini eggs For incorporating into the filling
- 1 cup Whole mini eggs For topping
- 1 cup Whipped cream For topping before serving
Instructions
Prepare the crust
- Preheat the oven and line a muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into each muffin cup to form the crust.
- Bake the crusts until golden and fragrant, then remove and let cool.
Make the filling
- In a large bowl, beat the cream cheese until smooth and glossy.
- Add sugar, eggs, vanilla extract, and salt, mixing until combined.
- Fold in the cornstarch and crushed mini eggs gently.
- Divide the filling evenly among the cooled crusts.
- Bake until the centers have a slight wobble; allow to cool in the oven.
Chill and serve
- Transfer the cheesecakes to a rack to cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, top each cheesecake with a swirl of whipped cream and some whole mini eggs.
Notes
For the best texture, prepare the cheesecake a day in advance. Leftovers can be stored in the fridge for up to 4 days or frozen for up to a month.