This Easter egg cheesecake is the perfect cheesecake to make for Easter! It has a graham cracker crust with a baked creamy cheesecake with chopped mini eggs mixed in. It is topped with chocolate ganache and more eggs.
This Easter egg cheesecake does run on the sweet side with all of milk chocolate mini eggs into cheesecake. So, I added extra salt into the cheesecake batter to balance out the sweetness.
This cheesecake is very colorful from all of the Cadbury mini eggs. It will be a great Easter dessert.
Why This Recipe Works
- Graham cracker crust- This has a buttery graham cracker crust that goes perfect with this cheesecake.
- Baked cheesecake- The cheesecake is baked and very creamy.
- Mini eggs- Cadbury mini eggs are used for the filling and the decoration.
- Chocolate ganache- The cheesecake is topped with a silky chocolate ganache.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Graham crackers- This cheesecake recipe uses 2 sleeves of graham crackers. You can also digestive biscuits if you aren't in the states.
- Brown sugar- I used light brown sugar.
- Unsalted butter- The butter is melted for the crust.
- Cream cheese- Use full fat cream cheese. Pull the cream cheese out 2 hours before baking.
- Sour cream- Use full fat sour cream. Pull the sour cream out 2 hours before baking.
- Heavy cream- Pull the heavy cream out 2 hours before baking.
- Large eggs- Pull the eggs out 2 hours before baking.
- Mini eggs- Use the Cadbury mini eggs because they are the best quality. Hershey's mini eggs are a lower quality.
- Chocolate chips- Use semisweet chocolate chips or dark chocolate chips for this recipe. Milk chocolate chips will be too sweet.
Step By Step Instructions
Here is how to make and bake this mini egg cheesecake. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).
STEP 1: Make the graham cracker crust. Use a food processor to blend the graham crackers into fine crumbs. In a medium bowl, mix the graham cracker crumbs, brown sugar, melted butter, and salt using a fork.
STEP 2: Bake the crust. Pour the crust into a 9-inch springform pan and press the crust up the sides of the pan about halfway. Then, use a measuring cup to compact the crust.
Then, bake the crust for 13 minutes.
STEP 3: Chopped mini eggs. Pour the mini eggs into a ziploc bag and use a rolling pin to crush the eggs. You want large and small pieces.
STEP 4: Beat the cream cheese and sugar. In a large mixing bowl, beat the cream cheese on high speed for 1 minutes. Then, add in the sugar and beat again.
Make to scrape the bowl using a rubber spatula.
STEP 5: Add wet ingredients. Next, add in sour cream, heavy cream, and vanilla extract to the cream cheese mixture on medium speed. Then, add in the eggs in on low speed.
STEP 6: Add in mini eggs. Use a rubber spatula to gently fold in the Cadbury eggs.
STEP 7: Bake the cheesecake. Prepare a water bath. Water bath tips are below. Pour the cheesecake mixture on top of the crust.
Bake the cheesecake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
STEP 8: Cool the cheesecake. The cheesecake needs to cool on a cooling rack before chilling. Chill the cheesecake overnight for best results.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with aluminum foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
Decorating The Cheesecake
After the mini egg cheesecake has chilled, take it out of the pan. Then, make the chocolate ganache.
Pour the ganache over the cheesecake. Then, let it cool in the fridge for 10 minutes to set the chocolate.
Then, top the cheesecake with extra mini eggs.
How To Prevent Cracks
- First, all the ingredients in the cheesecake, besides the eggs, needs to be beaten on high until smooth. Cream cheese chunks can cause cracks.
- When you add the eggs, they needs to be added on low. The goal is to add as little air as possible into the eggs.
- Otherwise the eggs will have air bubbles that will expand and sink rapidly when baking. This will cause cracks.
- You also HAVE to have a water bath to prevent cracks. See above on the methods to do it.
- When the cheesecake is done baking, it needs to sit in the water bath in the oven for 30 minutes. Turn off the oven and crack open the oven door.
- This lets the cheesecake look down slowly on a cooling rack (wire rack). Going from hot oven to room temperature counter will also cause it to crack.
Yes you can! Divide the recipe into thirds. Then you can use this recipe for the instructions: Mini Oreo Cheesecakes.
Yes you absolutely can use M&M's!
You can use yogurt in replace of the sour cream.
First, make the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
Storing and Freezing
Store this Easter egg cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
The cheesecake slices decorated, or the whole cheesecake without decorations can be frozen. Store these in an airtight container. Freeze up to 30 days.
Let thaw for 1 hour.
Other Cheesecake Recipes To Try
Easter Egg Cheesecake
Graham Cracker Crust
- 2 ¼ cup Graham cracker crumbs Use 2 packets of graham crackers
- ⅛ cup Brown sugar packed light or dark
- ⅛ teaspoon Salt
- 10 tablespoon Unsalted butter melted
Mini Egg Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Salt
- 3 Large eggs room temperature
- 2 cups Chopped Mini eggs Use Cadbury for best flavor. Use 2 bags.
- 1 cup Semisweet chocolate chips
- ½ cup Heavy cream
- Mini eggs for decoration.
Graham Cracker Crust
- Preheat the oven to 325°F. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle. Spray again.
- Use a food processor to blend the graham crackers into a fine crumb. In a medium bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter using a fork.2 ¼ cup Graham cracker crumbs, ⅛ cup Brown sugar, ⅛ teaspoon Salt, 10 tablespoon Unsalted butter
- Pour crumbs into prepared pan. Use your fingers to form the crust up the sides of the pan about halfway. Use the bottom of a measuring cup to compact the crust down.
- Bake for 13 minutes.
Mini Egg Cheesecake
- While the crust bakes, prepare the mini eggs. To easily chop them, place them in a big zip lock bag and use a rolling pin to smack them until they are chopped in medium and small pieces. Set aside.2 cups Chopped Mini eggs
- Using a mixer, beat the cream cheese on high speed for 1 minute. Then, add in the sugar and beat again on high for 1 minute. Scrape the bowl.24 oz Cream cheese, ¾ cup White granulated sugar
- Add in sour cream, heavy cream, vanilla, and salt. Add these in and mix on medium until combined. Scrape the bowl.½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract, ½ teaspoon Salt
- Add in eggs on low speed one at a time. Mix until just combined. Take off the mixer and use a rubber spatula to fold in the mini eggs.3 Large eggs
- Pour the cheesecake batter on top of the crust and prepare a water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake the cheesecake for 70-85 minutes. Bake until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the oven door slightly, and let the cheesecake sit for 30 minutes to slowly cool. Take the springform pan out of the water bath and on a cooling rack. Cool completely.
- Wrap with foil and chill for at least 6 hours or overnight.
- Pull the cheesecake out of the fridge. Take off the pan and remove the parchment paper.
- In a small saucepan, heat the heavy cream on medium-low heat until hot and steaming. Pour over a bowl of chocolate chips. Let sit for 1 minute and 30 seconds.1 cup Semisweet chocolate chips, ½ cup Heavy cream
- Use a rubber spatula to stir the chocolate together until smooth and silky. If any chocolate chunk remain, heat in the microwave in 10 second intervals until melted.
- Pour the chocolate over the cheesecake. Chill for 10 minutes before adding the extra mini eggs on top.Mini eggs