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Baked Mini Egg Easter Cheesecake

This cheesecake blends a creamy filling with the joy of mini chocolate eggs, perfect for Easter gatherings. Its vibrant color and rich flavor make it a standout dessert!

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup powdered sugar
  • 4 tablespoons butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pink food coloring (as desired)
  • 2 cups mini chocolate Easter eggs for topping

Instructions

  • Mix graham cracker crumbs, powdered sugar, and melted butter in a bowl until it resembles wet sand.
  • Press the crust mixture into a 9-inch pie pan and ensure it's well-packed.
  • Bake the crust at 350°F for about 10 minutes and let it cool.
  • In a mixing bowl, beat softened cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing well, then add vanilla extract and food coloring.
  • Spread filling evenly into the baked crust and bake for 30 minutes.
  • Sprinkle mini chocolate Easter eggs on top while warm and cool to room temperature before refrigerating.
  • Chill for at least 4 hours before serving.

Notes

Ensure cream cheese is softened to blend smoothly.
Feel free to experiment with food coloring for a festive look.
Leftovers can be stored in an airtight container for up to 5 days.

  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 20
  • Sodium: 240
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 36
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 85