Mini Eggs Cheesecake
  • Crust:
  • Betty Crocker Sugar Cookie Mix plus the ingredients it calls for on the package (butter and egg)
  • 2 tablespoons sprinkles
  • Cheesecake:
  • 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)
  • Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream (35%)
  • 1 jar Betty Crocker chocolate frosting
  1. Preheat oven to 350F.
  2. Crust:
  3. Make cookie mix as directed on the package using the egg and butter.
  4. Stir in sprinkles.
  5. 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.
  6. Bake 20 minutes just until dough is set.
  7. Cheesecake:
  8. Reduce oven to 325F.
  9. Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth.
  10. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl.
  11. Beat in sour cream, vanilla and flour.
  12. Stir in 3 cups of the Mini Eggs pieces. Reserve 1 cup for the top of the finished cheesecake.
  13. Pour batter over crust; smooth top.
  14. Bake until top is golden and middle is set (no longer jiggly), about 80-90 minutes. Let cool on wire rack.
  15. Cover and refrigerate for at least 4 hours.
  16. Ganache:
  17. Place chocolate in a medium-sized bowl and set aside.
  18. In a small saucepan, heat cream over medium heat (stirring constantly) until it starts to boil slightly.
  19. Remove from heat and immediately add heated cream to bowl of chocolate.
  20. Let sit 5 minutes then stir until well mixed.
  21. Let cool in fridge about 30 minutes before pouring on the top of the cheesecake.
  22. Run knife around inside of pan before removing cheesecake.
  23. Pipe swirls of chocolate icing around the outside top edge of the cheesecake.
  24. Place remaining 1 cup of crushed Mini Eggs in a pile in the middle of the cheesecake.
Recipe by Moms & Munchkins at