This creamy Easter egg cheesecake is packed with mini chocolate eggs, has a graham cracker crust, and is topped with chocolate ganache and mini chocolate eggs.
If you are looking for the best dessert for Easter then this Easter egg cheesecake would be perfect! This creamy cheesecake has a graham cracker crust and is topped with chocolate ganache and mini chocolate eggs.
Some more fun desserts for Easter would be this No Bake BUTTERFINGER® Cream Pie or these Mini Crustless Lemon Meringue Pies. And kids will love these adorable Carrot Patch Dirt Cups.
Easter Egg Cheesecake
Start by using a food processor to turn the graham crackers to crumbs. Then mix the graham cracker crumbs with a tablespoon of sugar, and melted butter together. Next press the crumb mixture into the bottom of a 9 inch springform pan.
In a stand mixer bowl, cream together the cream cheese and sugar. Mix in the eggs and vanilla until combined. Then fold in a cup of crushed chocolate coated mini eggs. Next pour the cheesecake mixture into the springform pan.
Bake the cheesecake for 40-50 minutes and allow to cool for 30 minutes. Then place the cheesecake in the refrigerator to continue to cool down.
To make the ganache, bring the milk to a boil and then pour over the chocolate chips and stir until all the chocolate chips are melted. To finish the cheesecake, top with additional crushed chocolate coated mini eggs.
Easter Egg Cheesecake
Ingredients
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chocolate coated mini eggs, crushed
Graham Cracker Crust
- 1 cup graham crackers
- 1 Tbsp sugar
- 3 Tbsp butter, melted
Ganache
- 8 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- Start by using a food processor to turn the graham crackers to crumbs. Then mix the graham cracker crumbs with a tablespoon of sugar, and melted butter together.
- Next press the crumb mixture into the bottom of a 9 inch springform pan.
- In a stand mixer bowl, cream together the cream cheese and sugar. Mix in the eggs and vanilla until combined.
- Then fold in a cup of crushed chocolate coated mini eggs. Next pour the cheesecake mixture into the springform pan.
- Bake the cheesecake for 40-50 minutes and allow to cool for 30 minutes. Then place the cheesecake in the refrigerator to continue to cool down.
- To make the ganache, bring the milk to a boil and then pour over the chocolate chips and stir until all the chocolate chips are melted.
- To finish the cheesecake, top with additional (about half a cup) crushed chocolate coated mini eggs.
