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slice of cheesecake on a cake server in front of the rest of the cheesecake with candy eggs scattered around

Easter Egg Cheesecake

Easter egg cheesecake is a simple yet delicious dessert for Easter or any time in the spring!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 55 minutes
Chilling Time 8 hours
Total Time 1 hour 35 minutes
Servings 8
Author Kelsie



  • 1 1/4 cups graham cracker crumbs from about 8 graham cracker sheets
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted


  • 1 1/2 pounds full-fat cream cheese at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs
  • 2 cups chopped Cadbury mini eggs*


  • 1 cup cold heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • additional chopped Cadbury mini eggs for garnish



  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
  2. Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
  3. Freeze while you work on the filling.


  1. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
  2. Beat in the sour cream, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat about 30 seconds more.
  3. Fold in the chopped candy eggs.
  4. Pour into the crust and set the cheesecake on a baking sheet (to catch any butter that leaks out). Bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan. (Your cheesecake will puff up quite a bit in the oven. Don’t worry, that’s normal!)
  5. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight. (Be sure the cheesecake is fully cooled before you cover it or it will sweat and get soggy.)


  1. Once your cheesecake has chilled overnight, you’re ready to make the topping.
  2. Place a mixing bowl and the beaters for an electric mixer in the fridge to chill for 20 to 30 minutes (so your whipped cream will be extra stiff for piping).
  3. Beat the heavy cream until it thickens, then add the powdered sugar and vanilla and beat until the cream holds stiff peaks.
  4. Spread a layer of whipped cream over the cold cheesecake and pipe some around the edges of the cheesecake. (Alternatively, you can just spread it all on top.)
  5. Sprinkle the whipped cream with chopped mini eggs, then slice and serve.
  6. Uneaten cheesecake can be stored, covered, in the fridge for 3 or 4 days or in the freezer, tightly wrapped, for 2 months.

Recipe Notes

  • *A 10-ounce bag of mini eggs is just enough for the filling; you’ll need more for topping the cheesecake. (I used about a half cup more for the topping.)
  • Your cheesecake needs to chill overnight before serving! Keep that in mind when you plan your baking.
  • If you prefer, you can use chocolate or vanilla cookie crumbs in the crust; either would be delicious.
  • Take care while chopping your mini eggs because they roll and it can get a little dicey (no pun intended) for your fingers. I recommend cutting the eggs in half one by one so they roll less, then chopping coarsely; they don’t need to be in tiny pieces but if you leave them too large the cake is more difficult to slice cleanly.
  • Be sure your cream cheese is at room temperature. If it’s too cold, it won’t mix properly with the other ingredients and you could end up with chunks of plain cream cheese in the final product.
  • The recipe specifies chilling your bowl before making your whipped cream. If you just intend to spread the cream on top of the cheesecake rather than pipe it, you can skip that step.
  • I strongly recommend using heavy cream rather than whipping cream in your topping because heavy cream holds its shape much better when whipped.
  • If you want to top your cheesecake with chocolate whipped cream, add 2 tablespoons of cocoa powder with the powdered sugar.