Creamy Mini Egg Cheesecakes
Indulgent and creamy individual cheesecakes packed with crushed chocolate mini eggs. These are the perfect festive dessert for Easter brunch or spring gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cheesecakes
- Cuisine: American
Ingredients
Graham cracker crumbs – 1 cup
Unsalted butter, melted – 1/4 cup
Full-fat cream cheese, softened – 2 cups
Granulated sugar – 1/2 cup
Large eggs – 2
Vanilla extract – 1 teaspoon
Mini chocolate eggs, chopped – 1 cup
Instructions
Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
Mix graham cracker crumbs and melted butter until it resembles wet sand.
Press 1 tablespoon of crumbs into the bottom of each liner and pack down firmly.
In a large bowl, beat softened cream cheese and sugar until completely smooth and fluffy.
Mix in eggs one at a time, followed by the vanilla extract, avoiding over-beating.
Gently fold in 3/4 cup of the chopped mini eggs by hand.
Distribute the batter evenly into the 12 liners, filling them about 3/4 full.
Bake for 20–25 minutes or until the edges are set but the centers have a slight jiggle.
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Top with the remaining chopped mini eggs before serving.
Notes
• Ensure cream cheese is at room temperature to prevent lumps in the batter.
• Use a flat-bottomed glass to press the graham cracker crust into the liners.
• Store in an airtight container in the fridge for up to 5 days.
Find it online: https://pinchofwarmthbakes.com/creamy-mini-egg-cheesecakes/