Easter Egg Cheesecake: Mini Egg Cheesecake Recipe

If you’re looking for a delicious, festive dessert for your Easter or spring celebrations, look no further than this Mini Easter Egg Cheesecake!

closeup photo of the Easter Egg Cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

This recipe is for a classic creamy cheesecake but with a fresh, springtime twist. The addition of mini Cadbury eggs add a nice chocolate flavor and texture. And it takes only 30 minutes to prep.

I, Rebecca of Good Things Baking, think the bright pretty eggs are also an easy way to make your mini egg cheesecake festive addition to your Easter feasts.

And doesn’t it pair well with these Faceted DIY Easter Egg Place Card Holders on your table? You can also make our low carb keto cheesecake to top with Cadbury eggs for a healthier version of this festive cake… 

photo of a slice of mini egg cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

What Kinds Of Candy Can I Use In A Mini Egg Cheesecake

This recipe uses mini Cadbury Easter eggs, but you can substitute other candies if you prefer! Cabury eggs come in many flavors. My favorite is milk chocolate.

Cadburry creme eggs would work too. But make sure not to over mix the creamy centers into the cream cheese filling.

Cadbury eggs are always fitting for Easter desserts, which is why we also used them for our Chocolate Birds Nest recipe too!

Chopped up Reese’s eggs, Hershey eggs or M&M eggs make for another great alternative.

photo of the Ingredients Needed To Make Mini Egg Cheesecake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How to Make an Easter Egg Cheesecake

Bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.

Next, stir together 2 cups of graham cracker crumbs, 6 tablespoons of melted butter, and 2 tablespoons of white sugar. The mixture should be crumbly and clumpy, but not very wet.

Grease a 9” or 8” springform pan or a cake pan with a removable bottom.

Then, press the graham cracker crust mix into the bottom of it. Create an even layer (about 1 inch) of crust across, making sure to press the sides of the pan. 

Bake the graham cracker crust at 350° for 10 minutes. Then, allow it to cool.

photo of How To Make A Graham Cracker Crust For Cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

To make the cheesecake filling:

Using the paddle attachment on a stand mixer, beat the 3 blocks of cream cheese in a large mixing bowl until they are smooth and creamy.

Add in 1 cup of white sugar and 1 cup of sour cream. And beat the mixture again for a couple of minutes until thoroughly combined.

Scrape the sides of the bowl with a rubber spatula to be sure that all of the ingredients are getting mixed together.

With the mixer still running, add 3 eggs one at a time until they are thoroughly mixed in. Add 1 tbsp. of vanilla extract with the last egg.

Roughly chop 2 cups of mini Cadburry eggs. They will roll when you try to chop them. So I recommend cutting them in half, then chop them roughly.

photo of the Cadbury Eggs being chopped into the mini egg cheesecake filling by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Don’t powderize them, but try to avoid very large pieces of chocolate eggs as these can make the mini egg cheesecake hard to slice neatly.

You can also place the Cadburry eggs in a plastic bag, seal it, and use a smooth-sided mallet to smash them.

Fold the chopped Cadbury mini eggs into the cream cheese mixture. Then, pour it over the graham cracker crust.

Wrap the bottom of the cake or springform pan well with aluminum foil so that it comes up several inches around the bottom of the pan.

This is to prevent water from getting into the cheesecake when you bake it in a water bath.

photo of the cheesecake filling being assembled into the graham cracker crust by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Instructions for baking:

Place the foil-wrapped cheesecake pan in a large baking or roasting dish. 

Put the dish with the cheesecake in it on the center rack of the oven heated to 350°.

Then, pour a few cups of water into the baking dish until there are between 1 and 2 inches of water up the side of the cheesecake pan.

Bake the mini egg cheesecake for 50 minutes to an hour.

To check if it is done, shake the pan very gently. The cheesecake should be mostly firm with a slight jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.

Turn off the oven and leave the door open, leaving the cheesecake in for about an hour so that it cools slowly. 

Remove it from the oven after the hour is up and let it sit at room temperature for another hour before covering it well and refrigerating the Easter egg cheesecake overnight.

It won’t be completely set up and solid until it has been chilled. Do try not to cut into it too soon! Also, don’t decorate it too soon or you’ll end up with melted chocolate.

photo of the Easter Egg Cheesecake being decorated with whipped cream by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Decorating And Serving Your Cadbury Egg Cheesecake

To make the whipped cream topping:

Use the whisk attachment on your mixer, and combine 1 cup of whipping cream with 2 tablespoons of powdered sugar in a mixing bowl.

Beat, until it is thick, fluffy and holds its shape on a spoon. 

To decorate the top:

I used a piping bag and large star tip to create a nest in the center of the cheesecake and nestled a few eggs in it.

Then, I added a few more whipping cream stars and sprinkled a few extra crushed mini eggs and whole eggs over the top. But you can make it pretty however you want to!

You could pile the whipped cream and eggs high, or spread it in a smooth layer (like icing sugar frosting!) and add eggs to the top of your mini egg cheesecake.

photo of the Easter Egg Cheesecake ready to be baked by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Recipe Notes And Tips

Only use full-fat cream cheese and sour cream:

The reduced-fat version of those ingredients may cause texture issues and a thinner runnier filling consistency.

To make your own graham cracker crumbs for the crust:

Pulse whole graham crackers in a blender or food processor until they are a sandy texture. Don’t over grind, as this will make your crust too powdery.

How to avoid cheesecake from cracking:

Cheesecakes are prone to large cracks in the top. To avoid cracks, bake your cheesecake in a waterbath and don’t submit it to any extreme or quick temperature changes.

That’s why it should be left in the open, turned-off oven for an hour, then allowed to come to room temperature before chilling.

How to easily remove your cheesecake from the pan:

Set the springform pan on a flat jar or glass and carefully push down the side of the cake pan.

Before removing your cheesecake from the pan, carefully run a sharp knife around the edge to release and parts of the cake that may be stuck. 

If there is a bit that’s stuck, it could tear and leave a hole in the side of your cheesecake when you remove it.

Best tools to use when making cheesecake:

Use a straight-edged knife or spatula to smooth the sides of your cheesecake.

photo of the mini egg cheesecake slice by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Store Cheesecake?

For food safety reasons, always store in the refrigerator. If you want to store it in the pan, you can simply cover the top with a sheet of aluminum foil or plastic wrap. Otherwise, keep it in an airtight container.

Rather than storing your leftover Cadburry eggs, you can add them to your Easter baskets for kids, or even Easter baskets for adults!

photo of the Easter Egg Cheesecake Recipe With Cadbury Eggs

Can I Freeze Cheesecake?

Freezing is a great option for making an Easter dessert ahead of time! First, chill the Cadbury egg cheesecake overnight and then freeze it just until solid. 

Wrap it well, first in plastic wrap, then in foil to protect it well from ice and freezer burn. Set the cheesecake flat on a shelf in your freezer. 

it will keep for up to six months if properly wrapped. But I would recommend only leaving it in for 1-2 for the best flavor and texture.

To thaw your frozen Easter Egg Cheesecake, simply place it in the refrigerator at least 24 hours before you wish to serve it. Unwrap it, and decorate it with the remaining mini eggs. 

photo of the first slice of Mini Egg Cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

More Easter Desserts, Cheesecakes, & DIY’s To Try

For more recipes and DIY’s, check out a few of our favorites from the archives —

graphic of the recipe card for Mini Egg Cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Mini Egg Cheesecake Recipe

closeup photo of the Easter Egg Cheesecake by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Easter Egg Cheesecake: Mini Egg Cheesecake Recipe

Print Recipe
4.7 from 13 votes
If you’re looking for a delicious, festive dessert for your Easter or spring celebrations, look no further than this Mini Easter Egg Cheesecake!
Prep Time30 mins
Cook Time1 hr
Total Time1 d 1 hr 30 mins
Course Desserts
Cuisine Cake

Equipment

  • 8" or 9" springform pan or cake pan
  • Mixer
  • Rubber spatula
  • Aluminum foil
  • Large baking or roasting dish
  • Piping bag

Ingredients

For the crust:

  • 2 cup graham cracker crumbs
  • 2 tbsp white sugar
  • 6 tbsp melted butter

For the filling:

  • 24 oz full-fat cream cheese 3 - 8 oz. blocks
  • 1 cup white sugar
  • 1 cup full fat sour cream
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 2 cup mini Cadburry eggs chopped roughly, plus more for decorating

For the topping:

  • 1 cup whipping cream
  • 2 tbsp powdered sugar 

Nutrition

Calories: 543kcal | Carbohydrates: 48g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 331mg | Potassium: 128mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
Servings: 14
Calories: 543kcal

Notes

  • Makes one 8” or 9” cheesecake or about 12-16 slices.

Instructions

  • Bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.

To make the crust:

  • Stir together 2 cups of graham cracker crumbs, 6 tablespoons of melted butter, and 2 tablespoons of white sugar. The mixture should be crumbly and clumpy, but not very wet.
  • Grease a 9” or 8” springform pan or a cake pan with a removable bottom. Then, press the graham cracker crust mix into the bottom of it. Create even layer (about one inch) of crust across, making sure to press the sides of the pan. 
  • Bake the graham cracker crust at 350° for 10 minutes. Then, allow it to cool.

To make the filling:

  • Use the paddle attachment on a stand mixer and beat the 3 blocks of cream cheese in a large mixing bowl until they are smooth and creamy.
  • Add in 1 cup of white sugar and 1 cup of sour cream.
  • Beat the mixture again for a couple of minutes until the mixture is thoroughly combined. Scrape the sides of the bowl with a rubber spatula to be sure that all of the ingredients are getting mixed together.
  • With the mixer still running, add 3 eggs one at a time until they are thoroughly mixed in. Add 1 tbsp. of vanilla extract with the last egg.
  • Roughly chop 2 cups of mini Cadburry eggs. They will roll when you try to chop them. So I recommend cutting them in half, then chop them roughly.
    Don’t powderize them. But try to avoid very large pieces of chocolate eggs as these can make the mini egg cheesecake hard to slice neatly. You can also place the Cadburry eggs in a plastic bag, seal it, and use a smooth-sided mallet to smash them.
  • Fold the chopped Cadbury mini eggs into the cream cheese mixture. Then, pour it over the graham cracker crust.

To bake:

  • Wrap the bottom of the cake or springform pan well with aluminum foil so that it comes up several inches around the bottom of the pan. This is to prevent water from getting into the cheesecake when you bake it in a water bath.
  • Place the foil-wrapped cheesecake pan in a large baking or roasting dish. 
  • Put the dish with the cheesecake in it on the center rack of the oven heated to 350°.
  • Pour a few cups of water into the baking dish until there are between 1 and 2 inches of water up the side of the cheesecake pan.
  • Bake the mini egg cheesecake for 50 minutes to an hour. To check if it is done, shake the pan very gently. The cheesecake should be mostly firm with a slight (barely) jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.
  • Turn off the oven and leave the door open, leaving the cheesecake in for about an hour so that it cools slowly. 
  • Remove it from the oven after the hour is up and let it sit at room temperature for another hour before covering it well and refrigerating the Easter egg cheesecake overnight. It won’t be completely set up and solid until it has been chilled. Do try not to decorate or cut into it too soon!

To make the topping:

  • Use the whisk attachment on your mixer, combine 1 cup of whipping cream with 2 tablespoons of powdered sugar in a mixing bowl. Beat, until it is thick, fluffy, and holds its shape on a spoon. 

To decorate:

  • Use a piping bag and large star tip to create a nest in the center of the cheesecake and nestle a few eggs in it.
  • Add a few more whipping cream stars and sprinkle a few extra crushed mini eggs and whole eggs over the top. You can pile the whipped cream and eggs high. Or spread it in a smooth layer (like frosting) and add eggs to the top of your mini egg cheesecake.
KEYWORD: Cadbury eggs, cheesecake, chocolate, easter dessert, sugar and cloth

Don’t forget to share your mini egg cheesecake with us on Instagram using the hashtag #sugarandclothloves. Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!

14 thoughts on “Easter Egg Cheesecake: Mini Egg Cheesecake Recipe”

  1. I baked this cheesecake at 350 for 50 minutes. The top was perfect. Lightly browned around the edges and slightly jiggly in the center. I have baked many cheesecakes. Followed instructions to cool in oven then on counter then refrigerate. When I cut into the cake for my Easter dinner dessert… it was completely uncooked inside. I had nothing to serve my guests. It went into the garbage. All those ingredients wasted. Very disappointed. Can’t help but think that the cooking time needs to be adjusted.1 star

    Reply
    • Hi Susan! We are sorry to hear that your cake turned out undercook! We did notate the bake time to be 50 minutes to an hour. But you did mention that you checked the top and the center (which are the correct verifications). Perhaps the center jiggled a tad too much and just needed a few more minutes in the oven? Because this cake has a filling, it does need to be more firm during the bake test. This is unfortunate since the cook time was perfect for us and we haven’t heard of any issues. Thank you for letting us know and we will keep an eye out if anyone encounters the same! XOXO

      Reply
  2. Hello! I have a 9inch pan but not another pan bigger to form the water bath to bake it!! Can I skip the water bath? Thanks

    Reply
    • Hi Jess! Yes, you can skip the water bath. However, we don’t recommend skipping the water bath when making cheesecake, especially this particular recipe because it does have a filling. The water bath methods helps the cheesecake from over-baking, curdling, cracking and having an imbalanced top. You can buy a large foil pan to hack a water bath. If so, place the pans on top of a cooking sheet so it’s more sturdy in the oven. Hope this helps!

      Reply
    • Thanks, Joan! It’s always fun for us to share the “festive” recipes since we tend to up the game and make/decorate them extra pretty.

      Reply
  3. We love cheesecake here at the house! Definitely a family favorite! Can’t wait to give this cheesecake a try! So excited!5 stars

    Reply

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