• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Just As Tasty logo
  • Bread & Muffins
  • Brownies & Bars
  • Cakes
  • Cookies
  • Pies & Tarts
menu icon
go to homepage
  • About
  • My Cookbook
  • Contact
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • My Cookbook
    • Contact
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Spring

    Best Easter Egg Cheesecake

    Published: Mar 2, 2022 · Modified: Mar 5, 2024 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 2 Comments

    Jump to Recipe

    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.

    Cheesecake topped with pastel chocolate mini eggs.
    This is the prettiest addition to any Easter spread!

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-By-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes You Might Like
    • 📖 Recipe
    Slice of Easter egg cheesecake on parchment paper.
    It doesn't get creamier and more delicious than this.

    Why You'll Love This Recipe

    • 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

    • Graham crackers: You can either make your own gluten free graham crackers (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.
    Easter egg cheesecake on a cake stand.
    What could be better than a cheesecake filled with mini chocolate eggs?

    Step-By-Step Instructions

    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.

    Graham cracker crust in a springform pan.
    Cream cheese beaten in a mixing bowl.

    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.

    Cheesecake filling in a mixing bowl.
    Easter egg cheesecake filling in a springform pan.

    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.

    Expert Tips

    • 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.
    Slice of Easter egg cheesecake topped with pastel mini chocolate eggs.
    Feel free to serve with a dollop of homemade whipped cream.

    Frequently Asked Questions

    Can I use Greek yogurt instead of sour cream?

    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.

    Can I use evaporated milk instead of sweetened condensed milk?

    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.

    Can this cheesecake be frozen?

    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!).

    What's the best gluten free pre-made crust?

    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.

    How should I store this cheesecake?

    You can store the Easter egg cheesecake in an airtight container in the refrigerator for up to 4 days.

    CLICK HERE TO CHECK OUT MY NEW COOKBOOK!

    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.

    Related Recipes You Might Like

    • Quick Small Batch Cheesecake For Two
    • Ultimate Cheesecake Stuffed Cookies
    • Salted Caramel Cheesecake - Shortbread Crust
    • Pumpkin Cheesecake - Gluten Free, Eggless

    📖 Recipe

    Best Easter Egg Cheesecake

    Print Recipe
    This easy cheesecake is full of mini eggs, making it the perfect Easter dessert!
    Course Dessert, Snack
    Cuisine American
    Keyword cheesecake, chocolate, cream cheese, easter, graham crackers, sour cream
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Chill Time 4 hours hrs
    Total Time 5 hours hrs
    Servings 12 servings
    Author Taleen Benson

    Ingredients

    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

    Instructions

    • 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.
      1 ½ cups (150g) gluten free graham cracker crumbs, ¼ cup (50g) light brown sugar, 6 tablespoons (85g) unsalted butter

    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.
      16 ounces cream cheese, 14 ounces sweetened condensed milk, ½ cup (114g) sour cream, ½ teaspoon vanilla extract, 2 cups (280g) Cadbury 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.

    Notes

    • 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.
    • For more in-depth expert tips about making the crust, see my gluten free graham cracker crust recipe. 

    More Spring

    • Healthy Shamrock Shake
    • Gluten Free Olive Oil Cake
    • Raspberry Ricotta Cake With Lemon Glaze
    • The BEST Gluten Free Coconut Cake

    Reader Interactions

    Comments

    1. Samantha says

      March 18, 2023 at 5:20 am

      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!! 😊

      Reply
      • Taleen Benson says

        March 18, 2023 at 9:55 am

        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!

        Reply
    5 from 6 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

    More about me →

    Summer

    • Easy Peach Cobbler Cookies
    • No Churn Black Forest Ice Cream
    • Easy Mini S'mores Pies (5 Ingredients)
    • Perfect Gluten Free Pound Cake (Eggless)
    See more Summer →

    My Cookbook

      Built with ConvertKit

      Web Stories

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      Footer

      ↑ back to top

      Shop

      Just As Tasty cookbook

      Newsletter

      • Sign Up! for emails and updates

      Recipes by Occasion

      • Spring
      • Summer
      • Fall
      • Christmas

      Work With Me

      • Contact
      • Services

      As a member of Amazon Associates and ShopStyle Collective, I earn from qualifying purchases. Privacy Policy

      Copyright © 2025 - Just As Tasty on the Brunch Pro Theme

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.