A sweet tradition turned spring treat
My love for cheesecake began the same way many of my favorite recipes did ;in my grandmother’s warm, bustling kitchen. I still remember sitting at the counter, licking the beaters while she whipped cream cheese with sugar and love. Her cheesecakes were never fancy, but they always tasted like home. Fast forward to today, and I’ve added a colorful twist with this mini egg cheesecake a playful nod to those springtime afternoons spent watching pastel candy fill glass jars on her shelf.
Mini eggs weren’t part of my childhood, but once I discovered them, I knew they’d be the perfect topping for something creamy and rich like cheesecake. Their crunchy shell and milk chocolate center add just the right contrast to the silky filling. I started making this dessert a few years ago for Easter, and it’s now a tradition in my home one my kids look forward to each spring.
Table of Contents
Why I love mini egg cheesecake
This recipe is everything I believe in: it’s simple, joyful, and doesn’t require anything fancy to make. With just a handful of ingredients and some mini eggs, you can create a dessert that looks beautiful and feels special. It’s the kind of treat that brings smiles without the stress.
Plus, it’s so forgiving. You can make it in muffin tins or small ramekins no need for a big springform pan or complicated water bath (we’ll get into that later). It’s also the perfect way to use up those leftover Easter candies.
If you love festive mini desserts like my Mini Strawberry Bundt Cakes or crave something rich like my Mini Rum Cake Recipe, you’ll love how this mini egg cheesecake blends ease with celebration.
How to Make Mini Egg Cheesecake (Full Recipe)
Ingredients you’ll need
You don’t need a long grocery list to whip up these creamy, colorful cheesecakes. The ingredients are basic, budget-friendly, and easy to find;even the star of the show: mini eggs. Here’s what you’ll need:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 2 tablespoons sugar (for the crust)
- 16 oz cream cheese (softened)
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup mini eggs (crushed, plus extra for topping)
Notes:
For best results, use room temperature cream cheese. You can crush the mini eggs with a rolling pin;just place them in a zip-top bag first. If you love desserts that are both creamy and crunchy, this recipe brings the best of both.
This one pairs beautifully with my Mini Coffee Cakes for brunch spreads!
Step-by-step instructions
Step 1: Prepare the crust
Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Spoon about a tablespoon into each liner and press down firmly. Bake for 5 minutes, then let cool.
Step 2: Make the filling
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until creamy. Fold in the crushed mini eggs.
Step 3: Assemble and bake
Scoop the cheesecake batter over each crust, filling the liners nearly full. Bake for 18–20 minutes until the centers are just set. Let cool completely, then refrigerate for at least 2 hours.
Step 4: Garnish and serve
Top each cheesecake with extra crushed mini eggs before serving. Optional: drizzle with melted chocolate or whipped cream for extra flair.
Nutrition (per serving, estimate)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Sugar | 14g |
| Fat | 13g |
| Saturated Fat | 7g |
| Sodium | 120mg |
| Protein | 4g |
| Carbohydrates | 21g |
| Fiber | 0g |
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1 cup |
| Mini eggs (crushed) | 1 cup + extra for topping |
| Cream cheese | 16 oz |
Baking Tips & Flavor Variations for Mini Egg Cheesecake
Do mini cheesecakes need a water bath?
One of the most common questions I get is whether mini cheesecakes require a water bath like traditional ones. The short answer: not always. The beauty of this mini egg cheesecake recipe is that it’s much more forgiving. Since they’re smaller and bake quicker, there’s less risk of cracking or overbaking. That said, if you want ultra-smooth tops or if your oven tends to run hot, you can create a “mock” water bath by placing a pan of hot water on the bottom rack.
Another trick? Don’t overmix your batter and let the cheesecakes cool gradually. After baking, crack the oven door slightly and let them sit for 10 minutes before transferring to the counter. Then chill them in the fridge for at least two hours (or overnight) to let the texture set just right.
If you love the simplicity of this, you might also enjoy my Mini Lemon Cakes;they’re also no-fuss and full of spring energy.
Flavor ideas beyond mini eggs
While mini eggs add crunch and charm, don’t be afraid to experiment with other flavors throughout the year. The base of this cheesecake is incredibly versatile and works with all kinds of mix-ins.
Try crushed Oreos for a cookies-and-cream twist, white chocolate chips with freeze-dried strawberries, or even a swirl of peanut butter and chocolate. Around Christmas, swap mini eggs for crushed peppermint bark or red-and-green sprinkles.
For a more wholesome option, you can skip the candy and use fresh berries or citrus zest instead. The creamy filling pairs perfectly with bright, tart additions.
Looking for healthier yet indulgent dessert ideas? You’ll love my Zucchini Brownies;they’re surprisingly rich and full of flavor.
Mini Egg Cheesecake
Equipment
- muffin pan
- mixing bowl
- electric mixer or whisk
- zip-top bag (for crushing mini eggs)
- Rolling Pin
- spoon or scoop
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
- 2 tbsp sugar (for crust)
- 16 oz cream cheese, softened
- 0.5 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 1 cup mini eggs, crushed (plus extra for topping)
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Spoon about a tablespoon into each liner and press down firmly. Bake for 5 minutes, then let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until creamy. Fold in the crushed mini eggs.
- Scoop the cheesecake batter over each crust, filling the liners nearly full. Bake for 18–20 minutes until the centers are just set. Let cool completely, then refrigerate for at least 2 hours.
- Top each cheesecake with extra crushed mini eggs before serving. Optional: drizzle with melted chocolate or whipped cream for extra flair.
Notes
Nutrition
Mini egg cheesecake is more than just a festive treat;it’s a fun, easy, and delicious way to bring springtime flavors into your kitchen. With a simple graham cracker crust, creamy filling, and pops of chocolate crunch, it’s a dessert that looks fancy but takes little effort. Whether you’re baking for Easter, a spring brunch, or just because, this recipe will make everyone smile. Don’t worry if mini eggs are out of stock you can easily swap in other candies or mix-ins and still get the same creamy, satisfying result. Now it’s your turn grab your mixing bowl, and let’s make cheesecake magic!
discover more free recipes in my pinterest
Answering Your Top Mini Egg Cheesecake Questions
Why have mini eggs been discontinued?
If you’ve wandered into a store recently and couldn’t find Cadbury Mini Eggs, you’re not alone. But the truth is, mini eggs haven’t been fully discontinued. They’re usually available seasonally;especially around Easter;and can sell out fast. Some regions or retailers may stop stocking them after the holiday rush, which creates the feeling that they’ve disappeared. When planning your mini egg cheesecake, it’s best to grab a few bags during spring and store them in a cool place. You can also substitute with similar chocolate candies like M&M’s or Whoppers for a similar crunch.
Is it better to bake or not bake a cheesecake?
This really comes down to personal preference. A no-bake cheesecake is quicker and doesn’t require an oven, but baked cheesecake has a richer flavor and firmer, silkier texture. For mini egg cheesecake, baking gives the best results. The warmth melts the mini egg shells slightly, infusing the filling with extra flavor and creating that perfect balance between crunchy and creamy.
Do mini cheesecakes need a water bath?
As mentioned earlier, full-size cheesecakes often benefit from water baths to keep the texture smooth and avoid cracking. Mini cheesecakes? Not so much. Since they cook faster and cool quicker, you can skip the hassle. Just make sure to bake at a steady temperature and don’t overbake. If you’re still worried about cracks, you can always top your cheesecakes with whipped cream or a sprinkle of extra crushed mini eggs.