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!
You’ll find more delicious ideas on our Recipes page. Never miss an update by following us on Pinterest, Twitter, Facebook and Instagram.
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