These chocolate mini egg cheesecakes are a personal mini cheesecake. It has an oreo crust, creamy chocolate cheesecake full of mini eggs, and topped with a rich chocolate ganache and more mini eggs. This is the perfect cheesecake for Easter!
WHY YOU'LL LOVE THESE MINI CHEESECAKES
Perfect for Easter. A great dessert for Easter parties and dinner.
No water bath. What I love most about mini cheesecakes is that you don't need to worry about a water bath. You just bake them right in the pan with no extra work.
Creamy texture. These cheesecakes have a rich and creamy texture.
Tripe chocolate. These cheesecakes have a oreo crust, chocolate cheesecake, and topped with a rich chocolate ganache.
Mini eggs. These cheesecakes have mini eggs in the cheesecake as well as on top!
Ingredients
- Butter- The recipe uses salted butter.
- Oreo baking crumbs- You can use any other type of chocolate cookie crumbs.
- Cream cheese- Uses two packages of full fat cream cheese.
- White sugar
- Eggs- Two large whole eggs at room temperature.
- Cocoa powder
- Heavy cream
- Vanilla extract
- Chocolate- The recipe uses chocolate chips and bakers chocolate.
- Mini eggs- Can be any brand of mini eggs you prefer.
Step by Step Instructions
Preheat oven to 325 F. Add muffin liners to the muffin tin.
CRUST
In a medium sized bowl mix oreo baking crumbs and melted butter together. Divide the crumb mixture evenly amongst the muffin tins and press crumbs firmly into the bottom.
Bake for 5 minutes then remove from oven and allow the curst to cool while you make the cheesecake filling.
Cheesecake Batter
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Once melted set aside.
Using your stand mixer or hand held mixing on medium high speed beat cream cheese, sugar, and cocoa powder until smooth. Scrape down the bowl as needed.
Add in the heavy cream, vanilla extract, and melted chocolate. Mix until fully incorporated.
Add in the eggs, one at a time. Mix just till combined on a low speed.
Fold in the crushed mini eggs.
Add the cheesecake batter to each muffin well. The batter should fill the well up to the muffin liner top. Tap pans to remove any air bubbles.
Bake for 19-20 minutes. The top should look set and middle should still have a little jiggle to it.
Remove from oven and cool on the counter until the cheesecakes are room temperature.
Once room temperature remove cheesecakes from the muffin pan and place on a try. Place the tray in the fridge and chill for at least 4 hours or overnight.
Chocolate Ganache
In a medium microwave safe bowl add the chocolate chips and heavy cream. Melt in the microwave by stopping and stirring the chocolate in 15 second increments.
Once ganache is smooth remove cheesecakes from the fridge. Evenly divide the ganache between the cheesecakes. Spooning it in the centre of the cheesecake tops and gently smoothing it out.
Top with extra crushed or whole mini eggs.
FREQUENTLY ASKED QUESTIONS
HOW TO SERVE
To serve, remove the chilled cheesecake from the fridge. Gently remove the muffin liner.
STORING THE CHEESECAKE
Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
WHY DO I NEED TO USE ROOM TEMPERATURE INGREDIENTS?
Room temperature ingredients are key to making a cheesecake. Room temperature eggs, cream cheese, and heavy cream allow them to be broken down easier in the batter and needs less mixing. Over mixing will cause a tougher cheesecake.
If you make these chocolate mini egg cheesecakes please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
MORE Easter RECIPES TO TRY
- Easter Monster Cookies
- Easter Egg Cream Cheese Danishes
- Chocolate Mini Egg Cookies
- Easter Mini Egg Brownies
- Easter Mini Egg Cookies
- Easy Chewy Easter Sugar Cookies
- Melting Moments Flower Cookies
Chocolate Mini Egg Cheesecakes
Equipment
- large bowl
- stand mixer or hand held mixer
- muffin pan
- muffin liners
Ingredients
Crust
- 1/4 C salted butter melted
- 1 & 1/4 C oreo baking crumbs or chocolate cookie crumbs
Cheesecake Batter
- 16 oz full fat cream cheese at room temperature
- 3/4 C white sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 C heavy cream at room temperature
- 1 tsp vanilla extract
- 4 oz semi sweet bakers chocolate melted and cooled to room temperature
- 2 large eggs at room temperature
- 1/2 C mini eggs crushed
Topping
- 1/2 C semi sweet chocolate chips
- 2 tbsp heavy cream
- mini eggs
Instructions
- Preheat oven to 325 F. Add muffin liners to the muffin tin.
Crust
- In a medium sized bowl mix oreo baking crumbs and melted butter together. Divide the crumb mixture evenly amongst the muffin tins and press crumbs firmly into the bottom.1/4 C salted butter, 1 & 1/4 C oreo baking crumbs
- Bake for 5 minutes then remove from oven and allow the curst to cool while you make the cheesecake filling.
Cheesecake Batter
- Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Once melted set aside.4 oz semi sweet bakers chocolate
- Using your stand mixer or hand held mixing on medium high speed beat cream cheese, sugar, and cocoa powder until smooth. Scrape down the bowl as needed.16 oz full fat cream cheese, 3/4 C white sugar, 2 tbsp unsweetened cocoa powder
- Add in the heavy cream, vanilla extract, and melted chocolate. Mix until fully incorporated.1/4 C heavy cream, 1 tsp vanilla extract, 4 oz semi sweet bakers chocolate
- Add in the eggs, one at a time. Mix just till combined on a low speed.2 large eggs
- Fold in the crushed mini eggs.1/2 C mini eggs
- Add the cheesecake batter to each muffin well. The batter should fill the well up to the muffin liner top.
- Tap the pans on the counter a few times to release air bubbles.
- Bake for 19-20 minutes. The top should look set and middle should still have a little jiggle to it.
- Remove from oven and cool on the counter until the cheesecakes are room temperature.
- Once room temperature remove cheesecakes from the muffin pan and place on a try. Place the tray in the fridge and chill for at least 4 hours or overnight.
Chocolate Ganache
- In a medium microwave safe bowl add the chocolate chips and heavy cream. Melt in the microwave by stopping and stirring the chocolate in 15 second increments.1/2 C semi sweet chocolate chips, 2 tbsp heavy cream
- Once ganache is smooth remove cheesecakes from the fridge. Evenly divide the ganache between the cheesecakes. Spooning it in the centre of the cheesecake tops and gently smoothing it out.
- Top with extra crushed or whole mini eggs.mini eggs
Leave a Review