• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me

Stephanie's Sweet Treats

menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Income Reports
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cheesecake

    Apr 5, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Easter Egg Cheesecake

    128 shares
    Jump to Recipe Print Recipe
    Pinterest pin for Easter egg cheesecake.

    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.

    Easter egg cheesecake on a cake stand surrounding by mini 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.

    For more cheesecake recipes, try Oreo Cheesecake Brownies, Creamy Honey Cheesecake, and Strawberry White Chocolate Cheesecake.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step By Step Instructions
    • How To Prevent Cracks
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    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.
    One slice of cheesecake on a plate.

    Ingredient Notes

    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.

    Graham cracker crumbs in a glass bowl.
    Graham cracker crust in a springform pan.

    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.

    Mini eggs in a bag chopped.

    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.

    Cream cheese and sugar beaten in a glass bowl.
    Cheesecake batter with chopped mini eggs on top.

    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.

    Cheesecake batter in a springform pan.
    Baked cheesecake on top of a cake stand.

    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.

    1. 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)
    2. 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.

    Chocolate ganache dripping down the cheesecake.

    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.
    Cheesecake side view on a cake stand.

    FAQ

    Can I make this into mini cheesecakes?

    Yes you can! Divide the recipe into thirds. Then you can use this recipe for the instructions: Mini Oreo Cheesecakes.

    Can I use M&M's?

    Yes you absolutely can use M&M's!

    Can I use yogurt?

    You can use yogurt in replace of the sour cream.

    How to get the perfect slice?

    First, make the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.

    One slice of Easter egg cheesecake on it's side on a plate.

    Storing and Freezing

    Store this Easter egg cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

    Freezing

    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

    • Fork inserted into a slice of snickers cheesecake.
      The Best Snickers Cheesecake
    • Cinnamon roll cheesecake pulling a slice out.
      Cinnamon Roll Cheesecake
    • Caramel cheesecake with caramel dripping down.
      Caramel Cheesecake
    • Cheesecake slice being taken out.
      Tiramisu Cheesecake

    Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

    📖 Recipe

    Easter egg cheesecake on a cake stand surrounding by mini eggs.

    Easter Egg Cheesecake

    Stephanie Rutherford
    This Easter egg cheesecake is a baked creamy cheesecake full of mini eggs. It has a graham cracker crust, baked cheesecake with chopped mini eggs, and chocolate ganache.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr 20 mins
    Chilling Time 6 hrs
    Total Time 8 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 14 slices
    Calories 483 kcal

    Ingredients
     
     

    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.

    Chocolate Ganache

    • 1 cup Semisweet chocolate chips
    • ½ cup Heavy cream
    • Mini eggs for decoration.

    Instructions
     

    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.

    Chocolate Ganache

    • 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

    Notes

    Pull out dairy ingredients 2 hours before baking.

    Nutrition

    Calories: 483kcalCarbohydrates: 33gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 91mgSodium: 354mgPotassium: 189mgFiber: 1gSugar: 23gVitamin A: 1148IUVitamin C: 1mgCalcium: 87mgIron: 1mg
    Keyword baked cheesecake, chocolate ganache, easter, easter egg, graham cracker crust, mini eggs, robin eggs
    Tried this recipe?Let us know how it was!

    More Cheesecake Recipes

    • Collage of top cheesecake recipes.
      Top 20 Cheesecake Recipes
    • Close up of slice of gingerbread cheesecake.
      Gingerbread Cheesecake
    • Taking a slice of turtle cheesecake out of the pie.
      Turtle Cheesecake
    • Close up of cherry cheesecake cut in half.
      Cherry Cheesecake

    About Stephanie Rutherford

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of me.

    Hi New Friends!

    HI! I am Stephanie!

    I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

    Learn more about me →

    Trending Recipes

    • Moist Triple chocolate cake covered in chocolate drip.
      Moist Triple Chocolate Cake
    • Chocolate chip cookie dough cheesecake on a cake stand.
      Chocolate Chip Cookie Dough Cheesecake
    • Brown butter snickerdoodle cookies on parchment paper.
      Brown Butter Snickerdoodle Cookies
    • Oreo chocolate chip cookie with a bite missing.
      Oreo Chocolate Chip Cookies

    New Recipes

    • Cheese scones on parchment paper.
      Ham and Cheese Scones
    • Close up of the chocolate rolls.
      Chocolate Rolls
    • Carrot cake cinnamon rolls in a pan.
      Carrot Cake Cinnamon Rolls
    • Top view of the Lindt truffle stuffed cookies.
      Lindt Stuffed Cookies

    As Featured In

    Logos for being featured in.
    Web Stories

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Stephanie's Sweet Treats

    • Facebook
    • Pinterest
    • Tumblr