Description
Mini Egg Cheesecake is a delightful dessert that marries creamy cheesecake with the crunchy joy of mini chocolate eggs. This no-bake treat, nestled in a buttery biscuit base, is perfect for special occasions or a sweet indulgence any day of the week. With its vibrant colors and delicious flavors, it’s sure to impress friends and family alike.
Ingredients
Scale
- 1 ½ cups digestive biscuits, crushed
- ½ cup unsalted butter, melted
- 16 oz full-fat cream cheese, softened
- 1 cup sour cream
- ¾ cup icing sugar
- 2 tsp vanilla extract
- 1 cup mini chocolate eggs, halved (plus extra for decoration)
Instructions
- Create the Base: Combine crushed biscuits and melted butter in a bowl until mixed. Press the mixture into the bottom of a springform pan to form the crust.
- Prepare the Filling: In a large bowl, beat cream cheese and icing sugar until smooth. Mix in sour cream and vanilla extract until well combined.
- Add Mini Eggs: Gently fold half of the halved mini chocolate eggs into the filling mixture.
- Assemble and Chill: Pour the filling onto the prepared biscuit base, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight.
- Decorate Before Serving: Once set, top with remaining mini chocolate eggs before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg