Description
Chocolate graham cracker crust cradles creamy mini egg cheesecake, a delightful Easter dessert that melts hearts faster than spring sunshine. Sweet chocolate specks and silky texture make this treat irresistible for anyone craving seasonal indulgence.
Ingredients
Scale
Main Ingredients:
- 2 8-ounce (226 grams) packages cream cheese, softened
- 2 eggs, room temperature
- 2 cups mini chocolate Easter eggs
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 4 tablespoons (60 milliliters) butter, melted
Flavor and Decoration Ingredients:
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Pink food coloring
Instructions
- Craft a buttery graham cracker foundation by combining crumbs, powdered sugar, and melted butter until the mixture coheres.
- Press the crumb mixture firmly into a 9-inch pie pan, ensuring an even layer covers the bottom and sides of the dish.
- Crisp the crust in a preheated 350°F oven for 10 minutes, creating a golden, sturdy base.
- In a separate mixing bowl, whip cream cheese and sugar until achieving a silky, uniform consistency.
- Incorporate eggs, delicate pink food coloring, and vanilla extract, blending thoroughly to create a smooth, pale pink filling.
- Carefully pour the cream cheese mixture into the pre-baked crust, spreading evenly to eliminate any air pockets.
- Return the cheesecake to the oven and bake for approximately 30 minutes, allowing the filling to set with a gentle jiggle in the center.
- Immediately after removing from the oven, artfully arrange mini chocolate Easter eggs across the surface of the warm cheesecake.
- Allow the cheesecake to cool completely at room temperature, then transfer to the refrigerator for a minimum of 4 hours to achieve optimal texture and flavor melding.
- Before serving, gently release the cheesecake from the pan and slice into decadent portions adorned with the charming chocolate eggs.
Notes
- Carefully press the graham cracker crust firmly and evenly to prevent crumbling and ensure a stable base for the cheesecake.
- Room temperature cream cheese helps create a smoother, lump-free filling, so remove it from the refrigerator 30 minutes before mixing.
- To prevent cracking, avoid overmixing the cheesecake batter and bake in a water bath for more even, gentle heat distribution.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same binding ratio with melted butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg