Description
Easter Mini Egg Cheesecake is a delightful dessert that captures the essence of spring with its creamy filling and crunchy mini chocolate egg surprises. This showstopper features a buttery biscuit base and is perfect for celebrating Easter or any festive occasion. With simple ingredients and foolproof techniques, anyone can impress their family and friends with this visually stunning treat that tastes as good as it looks!
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 150g sour cream
- 100g powdered sugar
- 2 tsp vanilla extract
- 150g Easter mini eggs (plus extra for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Crush the digestive biscuits into fine crumbs and mix with melted butter. Press into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar and sour cream, mixing until creamy. Stir in vanilla extract.
- Gently fold in most of the mini eggs (reserve some for decoration).
- Pour the filling over the crust, smoothing it out. Bake for 30-35 minutes until slightly jiggly in the center.
- Allow to cool in the oven for an hour before refrigerating for at least four hours.
- Decorate with whipped cream and reserved mini eggs before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg