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 minutesmins
Cook Time 45 minutesmins
Chill Time 4 hourshrs
Total Time 5 hourshrs
Servings 12servings
Author Taleen Benson
Ingredients
For the crust:
1 ½cups (150g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
6tablespoons (85g)unsalted buttermelted
For the filling:
16ouncescream cheeseroom temperature
14ouncessweetened condensed milk
½cup (114g)sour creamroom temperature
½teaspoonvanilla extract
2cups (280g)Cadbury mini eggscrushed 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.