Ingredients
Equipment
Method
Make the Graham Cracker Crust
- Combine 2 cups (240g) graham cracker crumbs, 1/3 cup (67g) packed light brown sugar, and 1/2 cup (113g) melted unsalted butter in a medium bowl. Mix until the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of a 9 or 10-inch springform pan. Use the back of a spoon or a flat-bottomed glass for a compact crust.
- Place the prepared crust in the freezer for at least 15 minutes to chill and set while you prepare the filling.
Make the Mini Egg Cheesecake Filling
- Roughly chop 1 cup (215g) Cadbury Mini Eggs into small pieces. Set aside.
- In a large, chilled bowl, whip 1 1/4 cups (300ml) cold heavy whipping cream using a hand mixer or stand mixer on medium-high speed. Continue beating until stiff peaks form. Set aside in the refrigerator.
- In another large mixing bowl, beat 24 oz (678g) room temperature full-fat brick-style cream cheese with 1/2 cup (100g) granulated sugar, 2 tablespoons powdered sugar, 1/4 cup (60g) room temperature sour cream, and 1 teaspoon pure vanilla extract. Beat on medium speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.
- Gently fold the reserved whipped cream into the cream cheese mixture using a rubber spatula. Fold until just combined, being careful not to deflate the whipped cream.
- Fold in the roughly chopped Cadbury Mini Eggs until evenly distributed throughout the filling.
- Spread your delicious mixture evenly over the chilled graham cracker crust in the springform pan. Smooth the top with an angled spatula.
- Cover the pan loosely with plastic wrap and refrigerate overnight, or for at least 8 hours, to allow the cheesecake to set completely.
Make the Chocolate Ganache (Optional)
- Place 1/2 cup (93g) semi-sweet chocolate chips in a heatproof bowl.
- Heat 1/2 cup (120ml) heavy whipping cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.
- Pour the hot cream over the chocolate chips. Let stand for 5 minutes to allow the chocolate to melt.
- Whisk the mixture until smooth and glossy.
- Allow the ganache to cool to room temperature before using.
Make the Chocolate Whipped Cream (Optional)
- Chill a large mixing bowl and whisk attachment in the freezer for 10-15 minutes.
- Pour 1 1/4 cups (300ml) cold heavy whipping cream into the chilled bowl. Add 2 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon pure vanilla extract.
- Whip on medium-high speed until stiff peaks form. Be careful not to overmix, or it may become grainy.
- Transfer the whipped cream to a piping bag fitted with Wilton Tip 4B if desired.
Assembly & Decoration
- Once the cheesecake is fully set, carefully remove the sides of the springform pan. Run a thin knife around the edge if needed.
- Pour the cooled chocolate ganache over the top of the cheesecake. Gently spread it to the edges with an angled spatula, allowing some to drip down the sides for a rustic look.
- Chill the cheesecake briefly (about 15-20 minutes) to allow the ganache to set slightly.
- Pipe chocolate whipped cream nests around the edges of the cheesecake.
- Fill the whipped cream nests with whole Cadbury Mini Eggs for a beautiful, festive finish.
Nutrition
Notes
For best results, ensure heavy cream is very cold, and full-fat brick-style cream cheese and sour cream are at room temperature. A minimum 8-hour or overnight chill is crucial for setting. Store leftovers refrigerated for up to 5 days, or freeze for longer. Serve thoroughly chilled. Nutrition information is estimated based on common ingredients and serving sizes and may vary.