Easter Egg Cheesecake
What I love most about this recipe is how it transforms the classic cheesecake into little bite-sized treats. Each cheesecake egg is smooth, creamy, and coated in a thin chocolate shell that cracks open to reveal the luscious filling inside
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Mini muffin pan or silicone mold
- Parchment paper
- Spatula
- Double boiler or microwave-safe bowl
- Spoon or small piping bag
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp heavy cream
For the Chocolate Coating
- 8 oz semi-sweet chocolate chopped
- 1 tsp coconut oil optional, for shine
For Decorating (Optional)
- Pastel sprinkles
- White chocolate for drizzling
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and stir until the mixture looks like wet sand.
- Press the mixture firmly into the bottom of your mini muffin pan or silicone mold.
- Pro tip: Use the back of a spoon or a small measuring cup to press the crumbs evenly — this helps the crust hold together after baking.
- Bake for 5–7 minutes, then let it cool completely while you make the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
- Pro tip: Make sure your cream cheese is fully softened to avoid lumps.
- Add sugar and vanilla extract, and continue to mix until well combined.
- Beat in the egg until fully incorporated.
- Add heavy cream and mix just until smooth. Don’t overmix — you don’t want too much air in the batter.
Step 3: Assemble the Cheesecake Eggs
- Spoon or pipe the cheesecake filling onto the cooled crusts, filling each cavity almost to the top.
- Smooth the tops with a small spatula or the back of a spoon.
- Refrigerate for at least 2–3 hours, or until the filling is firm.
Step 4: Prepare the Chocolate Coating
- Melt the chocolate and coconut oil together in a double boiler or microwave in 30-second intervals, stirring in between.
- Pro tip: Whisk continuously while melting in a microwave to prevent the chocolate from seizing.
- Let the chocolate cool slightly so it’s thick but still pourable.
Step 5: Coat the Cheesecake Eggs
- Remove the cheesecake eggs from the molds carefully.
- Dip each egg into the melted chocolate, making sure it’s fully coated.
- Place the coated eggs on parchment paper to set.
- Decorate with sprinkles or drizzle with white chocolate while the coating is still soft.
Step 6: Chill and Serve
- Refrigerate the cheesecake eggs for 30 minutes to 1 hour, or until the chocolate coating is completely set.
- Serve chilled and enjoy!
- Pro tip: Keep any leftovers in an airtight container in the fridge — they stay fresh for up to 4 days.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280 kcal
- Carbohydrates: 24 g
- Protein: 5 g
- Fat: 19 g
- Saturated Fat: 11 g
- Sugar: 18 g
- Fiber: 1 g
- Sodium: 180 mg