Description
A delightful Baked Mini Egg Cheesecake perfect for Easter celebrations, featuring a creamy filling, crunchy graham cracker crust, and colorful mini chocolate eggs.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 4 tablespoons butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- Pink food coloring (to your desired shade)
- 2 cups mini chocolate Easter eggs
Instructions
- Prepare the crust by combining graham cracker crumbs, powdered sugar, and melted butter in a mixing bowl.
- Make the cheesecake filling by beating softened cream cheese and sugar until smooth, then adding eggs, pink food coloring, and vanilla extract.
- Assemble the cheesecakes by pouring the filling over the baked and cooled crust.
- Bake the cheesecakes in the oven for about 30 minutes until the edges are set.
- Cool the cheesecake and decorate with mini chocolate Easter eggs before chilling in the fridge for at least 4 hours.
Notes
- Use high-quality cream cheese for a richer flavor.
- Let the cheesecake cool completely before refrigerating to prevent cracks.
- Chill for at least 4 hours for the best texture.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg