Print

Easter Egg Cheesecake

Easter Egg Cheesecake
Print Recipe

Easter Egg Cheesecake is a festive and creamy dessert combining a crunchy biscuit crust with a smooth, rich cheesecake filling studded and topped with colorful chocolate Easter eggs. Perfect for holiday celebrations, this easy-to-make cheesecake delights with its vibrant appearance and luscious texture, offering a customizable treat suitable for various dietary preferences.

Ingredients

Scale

Crust Ingredients

  • 200g digestive biscuits or graham crackers, crushed
  • 100g unsalted butter, melted

Filling Ingredients

  • 450g cream cheese, softened (full-fat preferred)
  • 150g granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs, at room temperature
  • 120ml heavy cream or sour cream
  • 100g chocolate or candy-coated Easter eggs, chopped

Optional Toppings

  • Mini Easter eggs for decoration
  • Chocolate sauce (for drizzling)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Crust: Crush digestive biscuits or graham crackers into fine crumbs. Mix thoroughly with melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a cheesecake pan to form a sturdy, even crust.
  2. Make the Filling: Beat the cream cheese until smooth and fluffy. Add granulated sugar and vanilla extract, and mix well. Incorporate the eggs one at a time, fully blending each before adding the next. Gently fold in the heavy cream or sour cream to enrich the filling.
  3. Add Easter Egg Bits: Chop the colorful Easter eggs into small pieces and fold them gently into the cheesecake batter, distributing bursts of sweetness and color evenly.
  4. Assemble and Bake: Pour the cheesecake filling evenly over the prepared crust. Decorate the top with whole or halved Easter eggs for a festive look. Bake in a preheated oven at 160°C (320°F) for 50-60 minutes until the edges are set but the center still slightly jiggles.
  5. Chill and Serve: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to allow it to set properly. Slice and serve chilled for best texture and flavor.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free batter.
  • Chop Easter eggs gently to avoid melting and keep texture intact.
  • Remove cheesecake from oven when the center has a slight wobble to prevent overbaking and dryness.
  • Consider baking the cheesecake in a water bath to prevent cracks and maintain moisture.
  • Use a springform pan to easily release the cheesecake without damage.

Nutrition

Keywords: Easter, Cheesecake, Dessert, Holiday, Easter Eggs, Creamy, Festive, Gluten Free option

Find it online: https://dailydishez.com/easter-egg-cheesecake/