Springtime is here and there is nothing more awesome than making festive spring dessert to get you in the spirit. This Easter Egg Cheesecake recipe is perfect for spring events and Easter dinner! This cheesecake is topped with chocolate, crushed chocolate wafer cookies, crushed Easter egg candy, and a few marshmallow bunnies.
Spring is in the air, and what better way to celebrate than with a show-stopping Easter egg cheesecake recipe? This isn’t just any cheesecake; it’s a festive centerpiece designed to capture the joy and vibrancy of the season. Imagine a creamy, dreamy cheesecake adorned with a colorful array of Easter candies, chocolate, and whimsical marshmallow bunnies. It’s a dessert that promises to be the star of your Easter dinner and a delightful treat for any spring gathering.
A Staple for Spring Celebrations
For many, Easter desserts are a tradition, a way to mark the arrival of spring with something sweet and special. While classics like mixed berry trifles, lemon parfaits, and pound cakes with fruit toppings hold a special place, this Easter egg cheesecake recipe offers a fresh, exciting twist. It’s a dessert that embodies the essence of spring: bright, cheerful, and full of life. This is a simple dessert recipe that you will want to add to your Easter dessert collection.
The Magic of Easter Candy Toppings
What truly sets this cheesecake apart is its Easter candy topping. It’s like a mini Easter egg hunt right on your dessert plate!
Picture this: crushed egg whoppers, chocolate wafer cookies that mimic earthy tones, edible grass-like sprinkles, and those adorable Peeps adding a touch of whimsy. The best part? You can customize it to your heart’s content. Jelly beans, mini Cadbury chocolate eggs, Reese’s Pieces, gummy worms, or chopped Snickers—the possibilities are endless. This Easter egg cheesecake recipe is not just a dessert; it’s an opportunity for creative expression.
Tips for Cheesecake Perfection
Baking a perfect cheesecake can be a rewarding experience, but it’s not without its challenges. Many bakers have encountered the dreaded crack right down the middle. But fear not! With a few simple tips, you can achieve cheesecake nirvana.
- First, consider a water bath. Baking your cheesecake in a water bath helps create a moist environment in the oven, preventing those pesky cracks from forming. It’s a little extra effort, but it can make a difference. Of course, a small crack or two isn’t the end of the world, but it might indicate that the cheesecake is overbaked.
- Next, make sure your cream cheese is at room temperature. This is crucial for ensuring that all the ingredients blend together smoothly. Cold cream cheese can lead to lumps and an uneven texture.
- Finally, patience is key. Chill your Easter egg cheesecake overnight for best results. A few hours in the refrigerator simply won’t do. Cheesecake is dense, and it needs ample time to chill completely. This waiting period allows the flavors to meld and the texture to set, resulting in a truly decadent treat.
Commonly Asked Questions
I typically don’t keep cakes and sweet treats longer than a week. However, if you froze the cake and allowed it to thaw at room temperature, you could probably keep this for a couple of weeks.
Sure! In fact, you can follow the no-bake cheesecake recipe that I have on my blog and already adapt to this version.
You can use whatever Easter candies you want!
Similar Recipes
If you like recipes like this Easter Egg Cheesecake, then you will like the ones below:
- Creme Brulee Cheesecake
- Non-Bake Oreo Cheesecake
- Peanutbutter Brownie Cheesecake
- The Ultimate Cheesecake Brownie A la Mode
Easter Egg Cheesecake
- Total Time: 2 hours 30 minutes, plus overnight cooling
- Yield: 8–10 servings 1x
Description
Cheesecake is a tasty dessert, but if you want to make a festive one make this Easter Egg Cheesecake recipe.
Ingredients
- 1 1/2 c. Chocolate Wafer Cookies, crushed
- 5 tbsp. Butter, melted
- 4– 8 oz. Cream Cheese, room temperature
- 2 c. sugar
- 3 tbsp. All-purpose flour
- 1 tbsp. Vanilla extract
- 1/4 tsp. Salt
- 6 large eggs
- 1/2 c. sour cream
- 2 c. snickers, chopped
- 1 c. semi-sweet chocolate chips
- 2/3 c. heavy whipping cream
- 20 Chocolate Wafer Cookies, loosely crushed
- 1 c. easter egg chocolate whoopers
- 2 tbsp. Green Wafer Shreds
- Garnish: marshmallow Peeps
Instructions
- Preheat oven to 350 Degrees.
- Using a food processor, add 24 chocolate wafer cookies and pulse until fine. Slowly add in the melted butter until crumbs look like large clumps of sand. Spread the crust into the bottom of a 9-10 inch springform pan and press into the bottom of the pan and along the sides. Place in the oven and bake for 5 minutes. Remove from the oven and allow to completely cool.
- Once cooled, wrap the outside of the pan with aluminum foil. Place the pan inside of a larger shallow roasting pan.
- In a separate large mixing bowl, add the cream cheese and use a handheld mixer or a standing mixer and blend until creamy. Add in the sugar a cup at a time until blended.
- One at a time, add an egg. Add the next egg as each one blends well into the cream cheese mixture. Next, add the vanilla extract, flour, salt, and sour cream. Stop mixing once blended.
- Use a rubber spatula and fold in the chopped snickers. Pour the cheesecake filling into the springform pan inside of the roasting pan. Pour hot water around the pan halfway. Place in the oven and bake the cheesecake for an hour and a half.
- Once the cake isn’t jiggling in the middle, the cake is finished. Allow to cool in the pan with the water, about 30-45 minutes, and remove from the roasting pan. Allow cooling overnight in the fridge.
- Making the ganache: add the chocolate chips to a bowl. Add the heavy cream to a microwave-safe measuring cup and heat the cream for about 1 minute. Pour the hot cream over the chocolate chips. Stir slowly until the chocolate has completely melted and becomes smooth. Allow the chocolate to cool but it’s still smooth.
- Remove the cheesecake from the pan, place it on a serving platter. Pour the melted chocolate ganache on top of the cheesecake and along the sides.
- Sprinkle the crushed chocolate wafers on top of the cheesecake along with the crushed Easter chocolate egg whoppers. You can do this by placing the chocolate wafers in a plastic bag and beat with a rolling pin until crushed.
- Also, sprinkle with the green wafer shreds. Finally, top with your choice of Easter treats. Allow the candy and chocolate to set. Use a sharp knife to cut the cheesecake and serve.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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