This delicious Easter egg cheesecake is such a fun dessert! It's made with a graham cracker crust and a rich and luscious cheesecake filling that's packed with mini eggs. This is the perfect Easter dessert recipe.
For more easy Easter dessert recipes, check out my carrot cake cupcakes and lemon poppy seed loaf.
Cadbury mini eggs are hands down my favorite Easter candy of all time. I just find them so completely irresistible! Thankfully, they're gluten free, too.
And because I love cheesecake so much, it seemed like a no-brainer to put the two together and make an Easter egg cheesecake to celebrate this year. Turns out, it was a hit with the whole family!
You can get creative and use any chocolate eggs you like, but I highly recommend going with these mini eggs, especially if you've never tried them before. They're basically little milk chocolate eggs in a crispy shell. And they're addictive!
I'm so excited for you to try this recipe because I know you are going to fall in love. So let's dig right in!
Why You'll Love This Easter Egg Cheesecake
- If you are a fan of mini eggs, then you are for sure going to love this Easter egg cheesecake. They add such a nice crunch and milk chocolate flavor to the filling!
- It just looks pretty. You can top this cheesecake off with whipped cream, more mini eggs, or any other Easter candy you'd like.
- This is such a quick and easy Easter dessert recipe. It only calls for a handful of ingredients!
Ingredient Notes and Substitutions
- Gluten free graham crackers: You can either make your own (here's my recipe) or buy them. These are my favorite store-bought ones. It goes without saying, you can use regular graham crackers if you're not looking to make this cheesecake gluten free.
- Cream cheese: Make sure you're using full-fat blocks of cream cheese. You'll need two 8-ounce packages of cream cheese.
- Sweetened condensed milk: Canned condensed milk can typically be found in the baking aisle of major grocery stores. We're using one 14-ounce can in this recipe.
- Cadbury mini eggs: Feel free to throw any chocolate eggs you like into your Easter egg cheesecake! Make sure to save some mini eggs to decorate the top of your cheesecake, although that's optional. I found that two 10-ounce bags were perfect for the filling and topping.
STEP ONE: Make the graham cracker crust. Stir the graham cracker crumbs, brown sugar, and melted butter together until fully combined. Press the mixture into a greased springform pan and store in the refrigerator.
STEP TWO: Beat the cream cheese. Use an electric mixer to beat the cream cheese until it's completely smooth.
STEP THREE: Add the rest of the wet ingredients. Mix in the condensed milk, sour cream, and vanilla extract and keep beating until the mixture is smooth and silky.
STEP FOUR: Fold in the crushed mini Easter eggs.
STEP FIVE: Bake! Transfer the filling into your prepared crust and bake on 300ºF for 45 minutes. You'll know your Easter egg cheesecake is done when it's slightly golden and does not jiggle in the center.
STEP SIX: Cool and chill. Make sure to cool the cheesecake completely, then cover and chill in the refrigerator for at least 4 hours before serving.
- The top tip I can give you when it comes to making cheesecake is to use room temperature ingredients. This is not optional! Cold ingredients are harder to incorporate and will likely leave you with lumpy batter.
- I found that crushing the mini eggs up is way easier than chopping. Due to their shape, they tend to roll around all over the place, making it so difficult to chop them up! I recommend throwing them in a plastic zip-top bag, closing up the top, then using a rolling pin to crush them. You may still need to roughly chop any large pieces that remain.
- I typically release the cheesecake from the springform pan after it has been chilling for at least 4 hours. I find this is the cleanest and easiest way to do it.
- I also wait to top the cheesecake off with more mini eggs until right before I'm ready to serve.
Frequently Asked Questions
Yes, Greek yogurt should work as a substitute for the sour cream in a pinch. I haven't tried it but these two ingredients are very similar in texture, so it shouldn't be an issue. No need to adjust the measurement.
No, evaporated milk can NOT be used instead of condensed milk. The two are completely different. Evaporated milk is not sweet, so you would lose the flavor, and the texture is not the same, either. Condensed milk is thick and creamy, which is what we want for this cheesecake recipe.
Yes. To freeze your Easter egg cheesecake, wrap it tightly in plastic wrap. It should keep in the freezer for about 3 months. Simply thaw it overnight in the refrigerator before serving (or you can thaw it at room temperature for a few hours, if you're impatient!).
I typically make my graham cracker crust from scratch, but you can certainly use a pre-made crust if you'd like to skip that step altogether! This is my favorite gluten free crust.
You can store the Easter egg cheesecake in an airtight container in the refrigerator for up to 4 days.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
Did you try my Easter egg cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Best Easter Egg Cheesecake
For the crust:
- 1 ½ cups (150g) gluten free graham cracker crumbs
- ¼ cup (50g) light brown sugar packed
- 6 tablespoons (85g) unsalted butter melted
For the filling:
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- ½ cup (114g) sour cream room temperature
- ½ teaspoon vanilla extract
- 2 cups (280g) Cadbury mini eggs crushed or roughly chopped
- Preheat the oven to 300°F. Grease a 9" springform pan and set aside.
To make the crust:
- In a medium bowl, combine the graham cracker crumbs and the brown sugar. Stir in the melted butter and continue stirring until mixture is moist. Transfer to the prepared pan and pack in tightly. Chill the crust while you make the filling.
To make the filling:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes. Add the condensed milk, sour cream, and vanilla and continue to beat until smooth. Fold in the mini eggs.
- Transfer the filling to the crust, smoothing out into an even layer. Bake for 45-50 minutes, or until the cheesecake is slightly golden in color. Cool completely, then chill in the refrigerator for 4-6 hours. Top with additional mini eggs or whipped cream before serving.
- If you are not looking to make this cheesecake gluten free, feel free to use regular graham crackers.
- Be sure to use full-fat blocks of cream cheese, not the spreadable kind that comes in a tub.
- It's important that the cream cheese and sour cream are both brought to room temperature before using. Cold ingredients will be harder to incorporate and may result in a lumpy filling.
- Two 10 ounce bags of mini eggs should be enough for both the filling and topping.
- Feel free to use any gluten free chocolate eggs you'd like! Another good alternative to the Cadbury mini eggs would be Hershey's chocolate eggs.
Could these be made in a muffin cup pan for individual cheesecake cups? If so, what temp and how long do you recommend? Thanks in advance!! 😊
Taleen Benson says
Hi Samantha! I don't see why that wouldn't work. I would recommend baking at 350 for 18-20 minutes, and I would still chill the mini cheesecakes after they've cooled for a couple of hours. You may also want to adjust this recipe down by half, otherwise you will have a LOT of mini cheesecakes. Please let me know how it goes!