Description
Mini Egg Cheesecake is a delightful dessert that transports you back to your childhood with every creamy, dreamy bite. Bursting with the sweet flavors of chocolate mini eggs, this no-bake cheesecake is perfect for any occasion—birthdays, holidays, or simply to treat yourself on a Tuesday. Easy to make and visually stunning, it promises to be the star of your dessert table.
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 tsp vanilla extract
- 1 cup mini chocolate eggs, roughly chopped
- 1 tbsp gelatin powder
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- Bake crust for 10 minutes until lightly golden. Allow cooling completely.
- In a mixing bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and heavy cream gradually until soft peaks form.
- Fold in chopped mini eggs gently.
- Pour the cheesecake filling over the cooled crust and smooth the top. Refrigerate for at least four hours or overnight.
- Serve chilled and enjoy!
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 346
- Sugar: 24g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: For an extra flavor twist, consider adding lemon zest or swapping mini eggs for chocolate chips or crushed cookies. Ensure cream cheese is at room temperature for a smooth mixture.