The day they decided to sell Mini Eggs all year long was the happiest day of my life. Okay, not really, but I was pretty thrilled about it. I could (actually, I do) eat Mini Eggs by the handful. Shareable bag of Mini Eggs for movie night? Don’t mind if I do! If you love Mini Eggs too, you’re going to love this Mini Eggs Cheesecake recipe. It starts with a funfetti sugar cookie base, then a delicious cheesecake loaded with broken Mini Egg pieces, then chocolate ganache, chocolate frosting and even MORE Mini Eggs. Is there such a thing as too many Mini Eggs? Nope!
Mini Eggs Cheesecake:
With Mini Eggs in the store now all year long, you can enjoy this cheesecake both at Easter and in the middle of summer! Or just start making cheesecake once a month for friends and family…I’ll be waiting here patiently for my invitation.
- Betty Crocker Sugar Cookie Mix plus the ingredients it calls for on the package (butter and egg)
- 2 tablespoons sprinkles
- 3 packages (250 g each) cream cheese, softened
- ¾ cup granulated sugar
- 4 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 cups chopped Mini Eggs (I squish these down by placing them in a plastic bag and using a rolling pin over them)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (35%)
- 1 jar Betty Crocker chocolate frosting
- Preheat oven to 350F.
- Make cookie mix as directed on the package using the egg and butter.
- Stir in sprinkles.
- Spread dough evenly in a 9" round spring form pan. To keep the cookie from sticking, you can add a round circle of parchment paper between the pan and the cookie dough.
- Bake 20 minutes just until dough is set.
- Reduce oven to 325F.
- Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth.
- Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl.
- Beat in sour cream, vanilla and flour.
- Stir in 3 cups of the Mini Eggs pieces. Reserve 1 cup for the top of the finished cheesecake.
- Pour batter over crust; smooth top.
- Bake until top is golden and middle is set (no longer jiggly), about 80-90 minutes. Let cool on wire rack.
- Cover and refrigerate for at least 4 hours.
- Place chocolate in a medium-sized bowl and set aside.
- In a small saucepan, heat cream over medium heat (stirring constantly) until it starts to boil slightly.
- Remove from heat and immediately add heated cream to bowl of chocolate.
- Let sit 5 minutes then stir until well mixed.
- Let cool in fridge about 30 minutes before pouring on the top of the cheesecake.
- Run knife around inside of pan before removing cheesecake.
- Pipe swirls of chocolate icing around the outside top edge of the cheesecake.
- Place remaining 1 cup of crushed Mini Eggs in a pile in the middle of the cheesecake.
Looking for more tasty Easter recipe ideas? Check out a few of our other favorites…
Easter Bark – graham cracker base, marshmallow middle, then topped with chocolate and lots of Easter candies!
Easter Fudge Cookie Bars – funfetti sugar cookie base topped with delicious chocolate fudge! Extra sprinkles, of course!