Ingredients
Equipment
Method
Prepare the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted salted butter, and granulated white sugar.
- Mix these ingredients together thoroughly until the mixture is well combined and has a crumbly, sandy texture.
- Divide the crumb mixture evenly among your 12 small glass jars. You can use a spoon for this.
- Using the back of a spoon or your fingertips, press the mixture firmly into the bottom of each jar. This creates a compact and even crust layer.
- Place the jars into the refrigerator to chill while you prepare the cheesecake filling. This helps the crust set firmly.
Make the Cheesecake Filling
- In a large mixing bowl, using an electric handheld mixer, beat the softened cream cheese, the 1/4 cup of granulated white sugar, and the vanilla extract.
- Whip this mixture on medium speed until it becomes light, fluffy, and completely smooth, with no lumps remaining.
- Gradually add the 1 cup of cold heavy whipping cream to the cream cheese mixture. Start on low speed to prevent splattering.
- Increase the mixer speed to medium-high and continue beating until soft peaks form. The mixture should be thick and hold its shape.
- Gently fold in the coarsely crushed Cadbury mini eggs using your silicone spatula. Be careful not to overmix, as this can cause the colors to bleed.
- Scoop the creamy cheesecake filling evenly over the prepared crusts in each of your chilled jars.
- Use a small spoon or the back of your spatula to smooth the tops of the cheesecake filling layers.
- Return the filled jars to the refrigerator to chill while you prepare the ganache.
Create the Chocolate Ganache
- Pour the 1/3 cup of heavy whipping cream into a small saucepan and heat it over medium heat until it just begins to scald around the edges. Do not let it boil vigorously. Alternatively, heat it in a microwave-safe bowl until very hot.
- Place the chopped milk chocolate into a separate heatproof bowl.
- Pour the hot heavy cream directly over the chopped chocolate.
- Let the mixture sit undisturbed for approximately 2 minutes. This allows the heat from the cream to melt the chocolate evenly.
- After 2 minutes, whisk the mixture gently but thoroughly until it becomes completely smooth, glossy, and uniform in color.
- Allow the chocolate ganache to cool slightly at room temperature for about 10 minutes. This prevents it from melting the cheesecake layer.
- Carefully pour the cooled ganache evenly over the cheesecake layer in each of the jars.
- Place the finished Easter egg cheesecake jars back into the refrigerator for a minimum of 1-2 hours to allow the cheesecake and ganache layers to set completely. Longer chilling time is always better for optimal firmness.
Nutrition
Notes
For best results, ensure cream cheese is at room temperature. Gently fold in mini eggs to avoid color bleeding. Proper chilling is crucial for firm layers. Store covered in the refrigerator for up to 4 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.