Mini Egg Cheesecake
This baked 9-inch mini egg cheesecake pairs a buttery graham cracker crust with a tangy sour cream and vanilla filling studded with chopped Cadbury Mini Eggs, topped with stiff whipped cream.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Baking Sheet
- Wire rack
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs (from about 8 graham cracker sheets)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
Cheesecake
- 1 1/2 pounds full-fat cream cheese (at room temperature)
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 2 cups chopped Cadbury mini eggs
Topping
- 1 cup cold heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- additional chopped Cadbury mini eggs (for garnish)
Instructions
Crust
- Heat the oven to 350°F and coat a 9-inch springform pan with cooking spray. The prepared pan should have an even, light coating inside.
- Stir the melted butter and sugar through the graham cracker crumbs, then pack the mixture over the pan’s bottom and 1 inch up its sides. The crumbs should look evenly damp and hold together when pressed.
- Place the crust in the freezer while preparing the filling. The pressed crumb layer will firm up without a separate prebake.
Cheesecake
- Use an electric mixer to work the cream cheese and sugar together in a large bowl. Continue until the mixture looks smooth, without visible cream cheese lumps.
- Blend in the sour cream, vanilla, and salt, then incorporate each egg separately on low speed, stopping as soon as it blends in. The batter should become creamy without turning foamy.
- Scrape the bowl’s bottom and sides, then mix for about 30 seconds more. The batter should have a consistent texture with no dense streaks clinging to the bowl.
- Fold the chopped Mini Eggs through the filling with a spatula. The candy pieces should be distributed throughout the batter.
- Fill the chilled crust with the batter, place the springform pan on a baking sheet, and bake for 55 to 65 minutes. Expect noticeable puffing, a set outer area, and a center that barely trembles when the pan is gently tapped.
- Transfer the pan to a wire rack, wait 10 minutes, and carefully pass a knife between the cheesecake and the pan’s edge. Releasing the edge lets the cake shrink as it cools without pulling against the sides.
- Let the cheesecake reach room temperature, then loosely cover it with plastic wrap and refrigerate overnight. The cake will settle as it cools, and waiting before covering prevents trapped steam from dampening the crust.
Topping
- Begin the topping after the cheesecake’s overnight chill, refrigerating the mixing bowl and electric mixer beaters for 20 to 30 minutes. Cold equipment helps the cream hold a firm shape for piping.
- Whip the heavy cream until thickened, then beat in the powdered sugar and vanilla until stiff peaks form. When you lift the beaters, the cream should hold its shape rather than droop.
- Cover the cold cheesecake with a layer of cream and pipe the remaining cream around its edge, or spread all the cream over the top. Both finishes should leave a soft, shape-holding topping.
- Add the chopped Mini Egg garnish when ready to slice and serve. Freshly added candy keeps its colors cleaner against the white cream.
Notes
Ingredient tip: Use full-fat brick-style cream cheese at room temperature rather than spreadable or reduced-fat tubs so the batter blends smoothly and sets properly.
Chopping tip: Cut each candy egg in half on a stable cutting board first, then rest the halves flat side down before chopping into manageable pieces so they do not roll or splinter.
Doneness: Look for a set outer ring and a center that barely trembles when tapped. After 10 minutes of cooling on a wire rack, run a knife around the inner pan edge so the cake does not crack as it shrinks.
Serving tip: Add the chopped candy garnish right before serving so moisture in the whipped cream does not dissolve the pastel sugar shells.
Storage: Keep leftovers covered in the refrigerator, or freeze the cooled and chilled untopped cheesecake tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before adding whipped cream and candy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.