Easter Egg Cheesecake
A delightful cheesecake filled inside halved chocolate eggs, combining a silken cream cheese filling with a crispy graham cracker crust, perfect for Easter gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs For base; provides a toasty, slightly sweet crunch.
- 0.5 cups butter, melted Binds crumbs; use unsalted for lower salt.
For the filling
- 2 cups cream cheese, softened Use full-fat for the silkiest texture.
- 1 cups powdered sugar Dissolves quickly; can reduce to 3/4 cup.
- 1 teaspoon vanilla extract Enhances flavor profile.
- 1 cups heavy cream To be whipped until stiff peaks.
For assembly
- 12 pieces chocolate eggs (halved) Edible containers; use good quality chocolate.
- 1 cups mini chocolate eggs for decoration For a cute touch.
- as needed tablespoons chocolate drizzle Use tempered chocolate or ganache.
- as needed pieces edible flowers for decoration Make sure they are food-safe.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Prepare a rimmed baking sheet.
- Mix graham cracker crumbs with melted butter until wet sand texture and press into the bottom of a springform pan. Bake crust for 10 minutes and allow to cool.
Making the filling
- In a mixing bowl, beat softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla, mixing until there are no lumps.
- In a separate bowl, whip heavy cream to stiff peaks and fold gently into the cream cheese mixture.
Assembly
- Spoon or pipe the cheesecake filling into halved chocolate eggs.
- Chill for at least 4 hours or overnight for best results.
- Once set, arrange on a platter and garnish with mini chocolate eggs, chocolate drizzle, and edible flowers.
Notes
For best results, chill for at least 4 hours. Use full-fat cream cheese for creamier texture. Don't fill eggs too soon to avoid melting the shells.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gSodium: 100mgFiber: 1gSugar: 10g
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