Description

Treat yourself to a delightful Mini Egg Cheesecake that combines creamy, velvety cream cheese with crunchy digestive biscuits and rich chocolate eggs. Perfect for birthdays, Easter celebrations, or just a sweet indulgence, this easy-to-make dessert will leave everyone raving. With its vibrant colors and rich textures, it’s a showstopper that’ll vanish from the table in no time!

Ingredients

Scale

1 cup digestive biscuits (crushed)
1/2 cup unsalted butter (melted)
16 oz cream cheese (softened)
1 cup powdered sugar (sifted)
2 tsp vanilla extract
1/2 cup sour cream
1 cup mini chocolate eggs (chopped)

Instructions

Preheat oven to 350°F (175°C).
In a mixing bowl, combine crushed digestive biscuits with melted butter until crumbly.
Press the mixture firmly into the bottom of a springform pan and bake for 10 minutes.
Beat softened cream cheese in another bowl until smooth. Gradually mix in powdered sugar until creamy.
Stir in vanilla extract and sour cream until well combined.
Gently fold in chopped mini chocolate eggs into the batter.
Pour filling over the baked crust and bake for 25-30 minutes until slightly jiggly in the center.
Cool completely before refrigerating for at least four hours or overnight.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: For variations, substitute mini chocolate eggs with seasonal candies or add a hint of lemon zest for extra flavor. Ensure cream cheese is at room temperature for smoother mixing.