Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 24 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 1/2 cups Mini Eggs
Instructions
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. For the crust, in a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Mix with a fork until the crumbs are evenly moistened and resemble wet sand. Divide this mixture evenly among the 12 muffin cups, pressing firmly into the bottom of each liner with the back of a spoon or your fingertips to create a compact, even crust. Bake these crusts for 5 minutes, then remove from the oven and let them cool slightly while you prepare the filling.
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until it’s completely smooth and free of lumps. Add the remaining granulated sugar (excluding the 2 tablespoons used for the crust) and continue to beat until well combined and fluffy, scraping down the sides of the bowl as needed. Next, incorporate the sour cream, vanilla extract, and fresh lemon juice. Mix on low speed until just combined. Add the large eggs, one at a time, mixing on low speed only until each egg is just incorporated.
- Divide the cheesecake batter evenly over the pre-baked crusts in the muffin tin, filling each liner almost to the top. Give the muffin tin a gentle tap on the counter a few times to release any air bubbles. Bake for 18-22 minutes, or until the edges are just set but the centers still have a slight jiggle. Do not overbake! Once baked, turn off the oven, crack the door open slightly, and let the cheesecakes cool in the oven for about 15-20 minutes. After that, remove them from the oven and let them cool completely on a wire rack at room temperature before transferring them to the refrigerator to chill for at least 4 hours, or preferably overnight.
- While your cheesecakes are chilling, prepare the irresistible Mini Egg topping. Finely chop about half of your Mini Eggs (approximately 3/4 cup). In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals in the microwave, stirring well after each interval, until the chocolate is completely melted and smooth, forming a glossy ganache. Once the ganache is smooth, fold in the finely chopped Mini Eggs. Allow the ganache to cool slightly at room temperature, about 10-15 minutes, until it’s thick enough to spread but still pourable.
- Once your Mini Egg Cheesecakes are thoroughly chilled and firm, carefully remove each cheesecake from its muffin liner. Using a spoon or a small offset spatula, generously spread the prepared Mini Egg ganache topping over the top of each chilled cheesecake. Then, take the remaining whole Mini Eggs (approximately 3/4 cup) and artfully arrange 3-5 eggs on top of each ganache-covered cheesecake. Gently press them individually into the ganache so they adhere. If the ganache has become too firm, you can gently warm it for a few seconds to make it more spreadable.
Notes
Get ready to fall head over heels for these adorable Mini Egg Cheesecakes! These delightful treats are a celebration of creamy cheesecake goodness, nestled in a buttery shortbread crust, and crowned with a vibrant, ganache-like topping studded with irresistible Mini Eggs. Each bite is a symphony of textures and flavors – the crisp, golden crust gives way to a smooth, velvety cheesecake filling, all uplifted by the rich chocolate and candy shell crunch of everyone’s favorite Easter candy. They’re not just cheesecakes; they’re tiny explosions of joy, perfect for sharing, gifting, or simply indulging yourself in a moment of pure bliss.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American