Name: Easter Egg Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; 1/2 cup heavy cream; 1 cup mini chocolate eggs or Easter candy, roughly chopped; Whipped cream (for topping, optional)

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A rich and creamy Easter Egg Cheesecake filled with colorful chocolate eggs, making it the perfect centerpiece for any spring celebration. With a buttery graham cracker crust and a velvety smooth cheesecake filling, this dessert brings both festive charm and irresistible flavor to your holiday table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/2 cup heavy cream

1 cup mini chocolate eggs or Easter candy, roughly chopped

Whipped cream (for topping, optional)

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the sour cream and heavy cream until fully incorporated and smooth.

Gently fold in the chopped mini chocolate eggs or Easter candy.

Pour the batter over the cooled crust, smoothing the top with a spatula.

Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream and extra chopped Easter candy if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 5 hours 20 minutes (including cooling time)

Servings: 12

Variations

Chocolate Crust: Swap the graham crackers for crushed chocolate cookies for an extra chocolatey twist.

Different Candy: Use pastel M&Ms, peanut butter eggs, or crushed chocolate bunnies for a fun variation.

Fruit Topping: Add fresh berries on top for a fruity contrast to the rich cheesecake.

Swirled Cheesecake: Mix in a little melted chocolate or raspberry sauce for a marbled effect.

Storage and Reheating

Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.

Freezing: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating: Cheesecake is best served chilled, but if needed, let it sit at room temperature for about 20 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

Baking it in a water bath or letting it cool slowly in the oven helps prevent cracks. Also, avoid overmixing the batter to reduce air bubbles.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making a day in advance since it needs time to chill.

What’s the best way to cut clean cheesecake slices?

Use a sharp knife dipped in warm water and wipe it clean between each slice for the best results.

Can I use a different type of crust?

Absolutely! A chocolate cookie crust or even a shortbread crust would work well with this recipe.

Do I need a springform pan?

A springform pan makes it easier to remove the cheesecake, but if you don’t have one, a deep pie dish can work—just line it with parchment for easy removal.

Conclusion

This Easter Egg Cheesecake is a showstopping dessert that brings festive joy and indulgence to any celebration. The creamy filling, crunchy candy pieces, and buttery crust make it an irresistible treat that’s sure to be a holiday favorite. Whether served at an Easter gathering or as a fun springtime dessert, this cheesecake is guaranteed to impress.

Recipe:

Easter Egg Cheesecake

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Print Recipe

Indulge in the ultimate Easter dessert with this Easter Egg Cheesecake, a creamy, rich cheesecake filled with colorful chocolate eggs. Featuring a buttery graham cracker crust and a velvety smooth filling, this festive treat is the perfect centerpiece for your spring celebration.

Total Time: 5 hours 20 minutes (including cooling)
Yield: 12 servings

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
Mix in sour cream and heavy cream until smooth. Fold in chopped mini chocolate eggs.
Pour batter over the cooled crust. Smooth the top.
Bake for 50-60 minutes, until edges are set but the center is slightly jiggly.
Turn off oven and cool cheesecake inside with the door slightly open for 1 hour.
Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and extra Easter candy if desired.