Easter is this Sunday and let’s be honest your favorite part of Easter is when mini eggs make their appearance. Basically, anything with Mini Eggs is amazing but this cheesecake takes it to a whole other level. Now, I am not a fan of no-bake cheesecakes… I feel like the texture is way off. So, I have scoured the internet in search of the perfect baked Mini Egg cheesecake and found it at The Farmers Daughter.
MINIATURE MINI EGG CHEESECAKE
yields: 4-5 mini cheesecakes (4.5″ diameter)
1/4 cup butter
3/4 cup graham cracker crumbs, heaping
1/4 cup granulated sugar
3 tablespoons cocoa powder
2 oz chocolate chips, melted
2 packages of cream cheese (I used light and it made no difference!)
1/3 cup granulated sugar
1 1/2 tablespoons flour
1 1/2 tsp vanilla extract
2 1/2 tablespoons milk
20-ish mini eggs, chopped
1) In a small bowl, stir together butter, graham cracker crumbs, sugar and cocoa powder until well mixed.
2) Press into 4 ungreased mini spring-form pans (or muffin tins – see note below), and set aside.
1) Melt chocolate using a double boiler (or in the microwave if you’re very careful not to burn it!). Set aside and let cool to room temperature.
2) Beat cream cheese, both sugars, milk, flour and vanilla in a medium bowl. Add in melted chocolate and beat until well mixed.
3) Add eggs, one at a time, until just mixed.
4) Stir in chopped mini eggs, mixing until just combined.
5) Pour over crusts.
6) Bake at 300 degrees for about 25-30 minutes, or until the center is almost set (a little wobble is okay!)
7) When you’ve removed the cake from the oven, run a knife around the edges to help the cake settle without cracking.
8) Chill for 8 hours or overnight. Cheesecake will keep for several days in an airtight container in the fridge, and it will keep for a few months well in the freezer.
9) Serve with whipped cream and more mini eggs on top!
*Note: I used 4.5-inch spring-form pans, but you can also use muffins tins instead (jumbo or regular). Using cupcake liners makes removal easier, but is not necessary!
I absolutely loved this recipe! It was very straight forward and easy to follow and they came out pretty well perfect. I used a muffin tin and it turned out great, 25 minutes in the oven was the perfect amount of time and didn’t find there was much cracking on top. I will say that I do think you should add in more mini eggs and to keep them in bigger chunks! But, overall I was very happy with the end product and I loved using the muffin tins. It made about 16 mini cheesecakes and It’s great when you want just a little something sweet or for a dessert platter.
You can find more info on this recipe and more photo’s on The Farmer’s Daughter website here!