If you’re craving a delightful and colorful dessert, Mini Egg Cheesecake is the perfect choice. This creamy cheesecake features a buttery biscuit base, smooth cheese filling, and is topped with vibrant mini chocolate eggs, making it a festive treat for any occasion. Whether you’re celebrating Easter or simply enjoying a sweet indulgence, this cheesecake is sure to delight your taste buds.
Tips to Make the Mini Egg Cheesecake Recipe:
1. Choose the Right Cream Cheese: For the best texture, use full-fat cream cheese. It ensures a rich and creamy filling, which is essential for a delicious cheesecake.
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2. Use Digestive or Graham Crackers for the Base: Crushing digestive biscuits or graham crackers creates a perfect, crumbly base. Mix with melted butter to form a solid foundation for your cheesecake.
3. Let Cheesecake Set Overnight: Patience is key! Allow your cheesecake to chill in the fridge overnight. This helps the flavors meld and gives the filling time to firm up properly.
4. Decorate with Mini Eggs Just Before Serving: For the best presentation, add the mini chocolate eggs right before serving. This keeps them looking fresh and colorful.
5. Try Gelatin for Extra Stability: If you’re concerned about setting, consider adding a small amount of gelatin to your cheesecake filling. It can help it hold its shape beautifully.
How to Make Mini egg cheesecake Recipe?
Mini Egg Cheesecake Recipe
Equipment
- 1 Springform pan 8-inch recommended for this recipe
- 1 Mixing Bowl For mixing the cheesecake filling
Ingredients
- 150 g Digestive biscuits Crushed
- 75 g Unsalted butter Melted
- 400 g Cream cheese Softened
- 100 g Caster sugar
- 1 tsp Vanilla extract
- 2 Eggs Beaten
- 100 g Mini chocolate eggs Chopped, plus extra for topping
Instructions
- Preheat the oven to 150°C (300°F).
- Mix the crushed digestive biscuits with melted butter and press into the base of the springform pan. Chill in the fridge while preparing the filling.
- Beat the cream cheese, sugar, and vanilla extract in a mixing bowl until smooth.
- Gradually add the beaten eggs, mixing well after each addition.
- Fold in the chopped mini chocolate eggs.
- Pour the cheesecake mixture over the chilled biscuit base.
- Bake in the oven for 35-40 minutes or until the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside to cool gradually with the door slightly ajar.
- Once cooled, chill in the fridge for at least 4 hours or overnight.
- Before serving, decorate with extra mini chocolate eggs on top.
Notes
Nutrition
The Mini Egg Cheesecake recipe is a delightful treat that combines the richness of creamy cheesecake with the sweet, festive charm of mini chocolate eggs. This dessert is perfect for celebrations, especially around Easter, bringing a special touch to any occasion. The combination of a buttery biscuit base, smooth cream cheese filling, and the crunchy texture of mini eggs makes each bite irresistibly delicious.
Making this cheesecake is surprisingly simple, requiring just a few ingredients and steps to create a stunning dessert. It’s a versatile recipe that can be adapted with different toppings or flavors to suit your taste. Whether you’re an experienced baker or a beginner, this recipe is approachable and rewarding.
Enjoy sharing this delightful creation with family and friends, and watch it become a favorite at your gatherings. The Mini Egg Cheesecake not only tastes amazing but is also a feast for the eyes, bringing joy and sweet satisfaction with every slice.
