Mini Egg Cheesecake

If you’re a fan of the iconic Cadbury Mini Eggs and cheesecake, get ready to experience the ultimate fusion of flavors with this irresistible Mini Egg Cheesecake recipe. Combining the creamy richness of cheesecake with the crunchy sweetness of Mini Eggs, this dessert is sure to be a hit at any gathering or as a special treat for yourself. With its smooth texture and bursts of chocolatey goodness, this Mini Egg Cheesecake is a delightful indulgence for any occasion.

Mini Egg Cheesecake

Combining the creamy richness of cheesecake with the crunchy sweetness of Mini Eggs, this dessert is sure to be a hit at any gathering or as a special treat for yourself. With its smooth texture and bursts of chocolatey goodness, this Mini Egg Cheesecake is a delightful indulgence for any occasion.

• 200 g 7oz digestive biscuits (or graham crackers), crushed
• 100 g 3.5oz unsalted butter, melted
• 500 g 17.5oz cream cheese, softened
• 150 g 5.3oz granulated sugar
• 3 large eggs
• 200 ml 7oz sour cream
• 1 teaspoon vanilla extract
• 100 g 3.5oz Cadbury Mini Eggs, roughly chopped
• Whipped cream and additional Mini Eggs (for garnish (optional))

1. Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the crushed digestive biscuits and melted butter until well mixed. Press the mixture evenly into the bottom of the prepared springform pan to form the cheesecake base. Place the pan in the refrigerator to chill while you prepare the filling.
3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla extract, and continue to beat until the mixture is smooth and well combined.
5. Gently fold in the chopped Mini Eggs until evenly distributed throughout the cheesecake mixture.
6. Pour the cheesecake filling over the chilled biscuit base in the springform pan, spreading it out evenly with a spatula.
7. Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges of the cheesecake are set but the center is still slightly wobbly.
8. Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
9. Remove the cheesecake from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight.
10. Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving plate. Garnish with whipped cream and additional Mini Eggs, if desired.

• For best results, use full-fat cream cheese and sour cream for a rich and creamy cheesecake.
• Feel free to customize the recipe by adding other mix-ins such as chocolate chips or nuts.
• Store any leftover cheesecake in the refrigerator for up to 3-4 days.