This Mini Egg Easter Cheesecake is a rich and decadent treat fit for your holiday table! This triple chocolate cheesecake is made with a crunchy Oreo crust, chocolate cheesecake filling mixed with crushed chocolate eggs, and decorated to the nines with heaps of extra mini eggs on top. Your whole family will love this recipe and demand it every year!

I love those little Cadbury mini eggs, don't you? The pale pastel shades are perfect for the season, and I love the crunch of the shell on the outside as you bite into the Chocolate inside. This mini egg Cheesecake is the best way to use these little treats! The chocolate Easter eggs are the perfect visual contrast to the dark chocolate cheesecake, and they add such a nice crunch and texture. It's a perfect match for your favorite Easter desserts, like Carrot Cake and Easter Egg Sugar Cookies, and will be perfect for your Easter menu!

Why You'll Love This Mini Easter Egg Cheesecake

• Our creamy cheesecake recipe.  We're pretty well-known for our cheesecake recipes. We like to use a mixture of full-fat cream cheese and sour cream in this recipe for a dreamy, creamy texture without being too tart or tangy. This is a tried-and-true recipe you can trust to deliver!
• Layers of chocolate flavor. Who doesn't love chocolate? This delicious mini egg cheesecake has it in spades, from the Oreo base to the creamy cheesecake filling to the pieces of Cadbury mini eggs folded into the filling and sprinkled on top. We can't get enough of it!
• Perfect for Easter. Although we love the Easter Blondies and Mini Egg Easter Fudge, sometimes you just need a chocolate fix, and those hollow chocolate bunnies just won't do the trick! Mini Cadbury eggs add plenty of decoration to make this cheesecake fit for celebration, but the chocolate is the star of the show!

Ingredient Notes

To make this delicious Mini Easter Egg Cheesecake, you will need the following ingredients (full measurements in recipe card below):

• Oreo cookie crumbs - this will form the base of the crust. You can either crush the Oreo cookies yourself in the food processor or buy Oreo crumbs from the store.
• white sugar - we need sugar in the crust for a crisp crunch and a little extra sweetness; we also need sugar in the filling to balance the chocolate flavor and tangy cream cheese.
• melted butter - this will act like glue to hold the crust together.
• semi sweet or milk chocolate - finely chop the chocolate, then melt it to fold into the cheesecake mixture.
• cream cheese - it's very important to make sure the cream cheese is fully softened to room temperature. 
• vanilla extract - for flavor.
• salt - to enhance the flavor.
• eggs - whole eggs and egg yolks will bind the cheesecake together and help it puff up in the oven.
• sour cream - for a smooth, creamy texture and to balance the flavor of the cream cheese.
• cornstarch - sifted cornstarch will absorb any excess moisture in the oven and help prevent cracking.
• mini eggs - leave some of these Easter chocolates whole for decorating and roughly chop or crush some to fold into the cheesecake before baking.

Baking Tools and Equipment

You will also need the following baking supplies:

• measuring cups and spoons (or a kitchen scale)
• medium mixing bowl
• whisk and fork
• 9-inch springform pan
• flat-bottomed measuring cup or other flat surface
• aluminum foil
• microwave-safe mixing bowl
• stand mixer or hand mixer and a large bowl
• spatula
• roasting pan
• plastic cling wrap

How to Make the Best Mini Easter Egg Cheesecake

First, make the oreo crust.

1. Make crust. In a medium mixing bowl, add the oreo crumbs and sugar to a bowl. Whisk until well combined. Pour the melted butter into the bowl, then mix with a fork (or your hands) until the butter is well dispersed and the mixture resembles wet sand.
2. Transfer to pan. Transfer the crust into a non-stick 9-inch non-stick springform cheesecake pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down. 
3. Bake. Place the crust into a 350F preheated oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.

Next, make the mini egg chocolate cheesecake filling.

1. Prep. Turn the oven down to 325F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil, then set aside for later.
2. Melt chocolate. In a large microwave-safe mixing bowl, add chopped chocolate, then microwave in 30 second intervals, stirring in between, until fully melted. Set aside to slightly cool while you make the cheesecake batter.

3. Start cheesecake batter. In a stand mixer, add the softened cream cheese, sugar, vanilla, and salt. Secure the paddle attachment and beat on low until it looks soft, very creamy, and smooth, about 2 to 3 minutes. 
4. Add eggs. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the bowl well to ensure everything is well-mixed.

5. Finish batter. Add the sour cream and melted chocolate, then beat on low until well-combined and smooth (ensure you’re scraping after, as well). Add in the cornstarch, then beat again until incorporated and smooth. 

6. Fold in mini eggs. Finally, add in the chopped mini eggs, and fold in to combine.

Now, let's get ready to bake the chocolate cheesecake.

1. Prepare hot water bath. Pour the cheesecake mixture over top of the cooled crust in the springform pan, and place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. 

2. Bake. Place into the oven to bake for about 1 hour and 25 minutes – begin checking at 1 hour 10 minutes to ensure you do not overbake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
3. Cool. When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. 
4. Chill. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.
5. Serve. When ready to serve, top with whole mini eggs, and serve!

How to Serve

This Mini Egg Easter Cheesecake is a delicious dessert served on its own after dinner or whenever you are craving something sweet this spring. It also is a great centrepiece as part of an Easter dessert spread paired with some other holiday desserts such as:

• Carrot Bundt Cake with Cream Cheese Glaze
• Mini Egg Cookie Bars
• Robin's Egg Cupcakes
• Easter Bark
• Peanut Butter Eggs
• Hot Cross Buns

For more recipes, see our 30 Best Easter Desserts.

Storing and Freezing Instructions

How to Store

Wrap the whole cheesecake with plastic wrap to store it in the fridge overnight. For best results, let it sit at room temperature for approximately an hour before serving. Any leftovers should be rewrapped in plastic and/or placed in an airtight container. The cheesecake will last for 5-7 days in the fridge.

How to Freeze

To freeze leftover cheesecake, make sure it is wrapped in several layers of plastic wrap. It's best to refrigerate the cheesecake before freezing, so don't skip the overnight rest. Once chilled and wrapped, place it in the freezer for 2-3 months. This works with slices or the whole cheesecake, as well. Be sure to let the cheesecake thaw in the fridge before serving.

FAQ

More Cheesecake Recipes

• Classic New York Cheesecake
• White Chocolate Raspberry Cheesecake
• Pecan Pie Cheesecake
• No Bake Pumpkin Cheesecake
• Cherry Cheesecake
• Caramel Pecan Pie Cheesecake Bars

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