This post may contain affiliate links. Please read our disclosure policy.

Everyone’s favourite Easter candy makes for the most delicious cheesecake you’ve ever had! This mini egg cheesecake is comprised of a delectable chocolate crust, creamy vanilla filling and a chocolate ganache topping, all covered in mini eggs!

So they’ve made mini eggs available year round. I don’t know if that’s a good thing or a bad thing! I do LOVE that they’re always available, but, that’s also a problem, since they’re incredibly addictive!! Seriously, we cannot keep them in the house or we’ll polish off an entire bag.

ALSO. There was something kind of exciting and special about them showing up in the stores right around Easter time! Now instead of looking forward to mini eggs, I look forward to the giant Reese peanut butter cup eggs. 🙂

Anyway, another good thing about those year round mini eggs is that you don’t have to wait until Easter to make this mini egg cheesecake!

What ingredients do you need for a mini egg cheesecake?

Typically, I use a graham cracker crust for my cheesecakes, but I figured a chocolate crust would go so well with this particular flavour!

For a decadent dessert, the ingredient list is actually not too long:

Crust

chocolate Oreo crumbs
unsalted butter

Filling

cream cheese
granulated sugar
Greek yogurt
eggs
vanilla extract
mini eggs

Ganache Topping

heavy cream
chocolate chips

How do you make a chocolate Oreo cheesecake crust?

Make the crust by adding 1 1/2 cups crushed chocolate Oreo crumbs with 1/4 cup unsalted melted butter. You can use the boxed chocolate crumbs or you could actually crush some Oreos. You’ll need about 24 cookies if you’re using whole Oreos.

2. Mix everything together in a large mixing bowl, and pat the mixture into a 9″ springform pan that has been sprayed with nonstick spray and/or lined with parchment paper. Try to push the crust a bit up around the edges of the pan, about 1/2″.

3. Bake the crust in the oven at 350 F for 10-12 minutes. I always wrap aluminum foil around the bottom of my springform pan in case the butter leaks at all while baking. It makes for a big mess in the oven!

How do you make the mini egg cheesecake?

1. After the crust cools, add the room temperature cream cheese and granulated sugar to a stand mixer fitted with the paddle attachment, or use a handheld electric mixer. Mix on high for 1-2 minutes or until smooth and creamy.

2. With the mixer running on low, add the eggs, one at a time, until combined. Stop and scrape down the sides of the bowl from time to time. Add in the Greek yogurt and vanilla and mix until combined and smooth.

3. Use a large wooden spoon to gently stir in the mini eggs. As you can see, I used micro mini eggs that I found at the store, but if you can’t find them, use the regular mini eggs and chop them into small pieces with a knife!

Don’t stir in the eggs too much or the colours may start to bleed.

4. Pour the mixture into the prepared pan, on top of the crust. Give the sides of the pan a gentle tap to smooth out any air bubbles.

Water Bath

There are many different ways to prepare a water bath for a cheesecake, but what I’ve found works the best is to place the pan into a slightly larger pan, than in another pan. My last pan is often a cookie sheet. Pour boiling water into the last pan until about 1/2″ high, then place the cheesecake into the oven to bake. The steam from the water in the outer pan will alleviate any cracks while baking!

5. Bake the cheesecake for 55-65 minutes or until the center of the cheesecake is only slightly jiggly. Turn off the oven and open the oven door just a crack, for about an hour, to allow the steam to escape. After an hour, remove the cheesecake and cover it with plastic wrap, then place it in the fridge for at least 4 hours.

6. Make the chocolate ganache. Once the cheesecake has cooled for enough time, heat the heavy cream in a saucepan or in the microwave until nearly boiling. Place the chocolate chips in a small heat-proof bowl and pour the hot cream over the top. Let the mixture sit for 1 minute before stirring until the chocolate is smooth.

7. Pour the chocolate ganache over the top of the cheesecake and smooth out the top, pushing it slightly to the edges and allowing it to drip over slightly.

Decorate the top of the ganache with extra mini eggs and place the cheesecake back into the fridge to cool for at least 30 minutes before serving.

How do you serve this mini egg cheesecake?

Once chilled, slice the cheesecake into thin pieces using a large, sharp knife. Run hot water over the knife between each cut to make clean slices.

You could also top this cheesecake with whipping cream before serving!

How long does this cheesecake last?

In the fridge, you’ll be able to keep the cheesecake for up to one week, in an airtight container. You could also bake the cheesecake and freeze it for up to 2 months, prior to adding the ganache. I would thaw the cheesecake overnight in the fridge, then prepare the ganache the day of serving!

You’ll love these other cheesecakes from the blog!

Mini Egg Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Katherine | Love In My Oven
Total Time: 6 hours
Yield: 8–10 servings 1x

Print Recipe

Description

Ingredients

Scale

Cheesecake Crust

1 1/2 cups Oreo crumbs*
1/4 cup unsalted butter, melted

Filling

24 oz full-fat cream cheese (3 x 8oz blocks), room temperature
1 cup granulated sugar
3 eggs, room temperature
1 cup full-fat Greek yogurt
2 tsp pure vanilla extract
1 cup chopped Cadbury mini eggs, plus more for decorating

Chocolate Ganache Topping

1/2 cup semi-sweet chocolate chips
2 tbsp heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 F and line a 9″ springform pan with parchment paper or spray it with nonstick spray. Wrap the outside of the pan in aluminum foil.
Make the crust. Add the cookie crumbs to the melted butter and stir to combine. Pat the mixture into the bottom of the prepared pan, pushing the crust up around the edges of the pan, about 1/2″.
Bake the crust in the oven for 10-12 minutes, then remove it while you prepare the cheesecake filling.
Prepare the filling. Add the room temperature cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment, or use a handheld electric mixer. Mix on high for 1-2 minutes or until smooth and creamy. With the mixer running on low, add the eggs, one at a time, until combined. Stop and scrape down the sides of the bowl from time to time. Add in the Greek yogurt and vanilla and mix until combined and smooth.
Use a large wooden spoon to gently stir in the crushed mini eggs. Don’t stir too much or the colours of the eggs may begin to bleed. Pour the mixture into the prepared pan, on top of the crust. Give the sides of the pan a gentle tap to smooth out any air bubbles.
Place the pan into a slightly larger pan, followed by another pan (I use a cookie sheet). Pour boiling water into the last pan until about 1/2″ high, then place the cheesecake into the oven to bake. The steam from the water in the outer pan will alleviate any cracks while baking!**
Bake the cheesecake for 55-65 minutes or until the center of the cheesecake is only slightly jiggly. Turn off the oven and open the oven door just a crack, for about an hour, to allow the steam to escape. After an hour, remove the cheesecake and cover it with plastic wrap, then place it in the fridge for at least 4 hours.
Make the chocolate ganache. Once the cheesecake has cooled for 4 hours, place the chocolate chips in a small heat-proof bowl. Heat the heavy cream in a saucepan or in the microwave until it reaches a near-boiling point. Let the mixture sit for 1 minute before stirring until the chocolate is smooth. Pour the chocolate ganache over the top of the cheesecake and smooth out the top, pushing it slightly to the edges and allowing it to drip over slightly.
Decorate the top of the ganache with extra mini eggs and place the cheesecake back into the fridge to cool for at least 30 minutes before serving.

Leftover cheesecake can be stored in an airtight container, in the fridge, for up to 1 week. Fully baked and cooled cheesecake can also be stored in the freezer for up to 2 months. Thaw overnight and prepare the ganache at least 1 hour prior to serving.