Mini Egg Easter Cheesecake with Chocolate Crust
If you are looking for that perfect Easter dessert to make for your family, try this mini egg cheesecake that is decorated with Cadbury chocolate eggs! It has a simple cheesecake filling with a delicious chocolate crust that is going to be a hit with everyone!
Servings: 12
Ingredients
Chocolate Crust
- 1 ¼ cups chocolate cookie crumbs
- 4 tablespoons butter, melted
- 2 tablespoons sugar
Cheesecake
- 3 8 ounce packages cream cheese, softened
- 1 cup sugar
- 3 eggs, room temperature
- ⅓ cup sour cream
- ⅓ cup heavy cream
- 1 tablespoon flour, optional
- 2 teaspoon vanilla extract
- 1 cup Cadbury mini eggs chopped, divided
Instructions
Chocolate Crust
- Preheat oven to 350 degrees. Line a 9 inch spring form pan with parchment paper and lightly grease parchment and sides of pan with butter. Wrap bottom of pan tightly with a double layer of aluminum foil.
- In a small bowl mix together chocolate cookie crumbs, melted butter and sugar.
- Pour the crumb mixture into the prepared pan and with your hands press the crumbs against the sides and bottom to form a crust.
- Bake the crust in a preheated oven for 8 minutes. Remove and cool while preparing cheese cake. Reduce temperature to 325.
Cheesecake
- With a hand or stand mixer beat cream cheese until smooth. Add sugar, cream, vanilla extract and sour cream mixing well. Add eggs one at a time while mixing.
- Use a spatula to make sure all ingredients are mixed well. Add ½ a cup chopped mini eggs to the batter and stir together.
- Pour cheesecake batter into prepared cake pan and smooth with spatula.
- Place cheesecake on a large rimmed baking tray. Pour 1 ½ cups water around cheesecake on tray to create water bath.
- Carefully place cheesecake in oven on center rack. Bake for 60-70 minutes. Cheesecake will be set on sides but still a bit jiggly in the center.
- Turn off oven and open the door slightly ajar to allow cheesecake to cool for an hour inside. Then remove cheesecake and cool to room temperature before refrigerating. Refrigerate for at least 4 hours before serving or overnight.
Notes
- Make sure to use room temperature ingredients. It is very difficult to whip cold cream cheese!
- Bake the cheesecake in a water bath. This will prevent your cake from cracking.
- If your cheesecake does crack, do not panic. This can happen to even experienced bakers. Make a quick whipped cream topping to cover the top!
- Decorate with the remaining mini eggs right before serving.