Mini Egg Cheesecake
Serves 8
40 mins prep
0 mins cook
420 mins Chill Time
40 mins total
This mini egg cheesecake is creamy, has swirls of milk chocolate and colourful cheesecake filling, and a graham cracker crust packed with mini eggs. The top is decorated with a nest that’s so easy to make and tastes so chocolatey and rich. It’s the perfect cheesecake for Easter! This is a no bake cheesecake, and it’s ultra creamy thanks to both milk chocolate and white chocolate to help it set.
Crust
Filling
Nest
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Crust
Combine graham crackers, mini eggs, and salt in a large bowl. Add melted cooled butter and mix until fully combined.
⅕ 3 graham cracker crumbs⅕ ½ mini eggs⅕ ¼ sea salt⅕ ½ butterTransfer crust into a 9” round springform pan (line the bottom with parchment paper for easy removal).
Spread the crust around the pan and pack it down tightly with the flat bottom of a glass. While packing, push the crust ¾ of the way up the pan. Set aside.
Filling
Prepare two separate, heat safe bowls. Pour the milk chocolate chips in one and the white chocolate chips in the second one.
⅕ 1 milk chocolate chips⅕ ½ white chocolate chipsHeat cream in a saucepan until simmering (not boiling). Measure half (¾ cup) and pour into the milk chocolate chips. Pour the rest of the cream into the white chocolate chips.
⅕ 1 heavy whipping creamCover both of the bowls with plates and let sit for 7 minutes. Uncover and whisk the white chocolate mixture by hand. Whisk the milk chocolate until smooth next. Chill both the white chocolate and milk chocolate ganache until cool to the touch and thickened. Chill in the freezer for faster chilling.
While the ganache chills, beat together softened cream cheese and powdered sugar until smooth with an electric mixer or by hand. Scrape down the bowl for even mixing.
⅕ 24 cream cheese⅕ 1 powdered sugarAdd vanilla and salt, beat well until combined.
⅕ 1 pure vanilla extract⅕ ⅛ sea saltOnce the chocolate ganache is chilled, use an electric mixer to whip each one separately until thick and doubled in volume. Don’t overwhip! Whip just until stiff peaks form.
Divide the cheesecake filling roughly into two bowls - adding slightly more into one bowl.
Add the whipped milk chocolate ganache into the bowl with extra cheesecake filling. Sift cocoa powder into the bowl and gently fold until smooth.
⅕ 1 cocoa powderAdd white chocolate ganache into the second bowl of cheesecake filling. Fold until smooth. Divide in half. Add pink (or a touch of red) food colouring to one half and yellow to the second half. Fold until no more streaks of colour remain.
pink gel food colouringyellow gel food colouringYou should have three bowls of filling - chocolate, pink, and yellow. Alternate adding fillings into the crust to get a marble effect. Tap the cake pan on the counter a few times to remove any large airpockets. Smooth the top and chill in the fridge for at least 7 hours or overnight.
Nest
You can make the ganache nest before chilling the cheesecake or after it’s been chilled, depends on when you have time.
Heat the cream until it comes to a simmer (don’t boil). Place chocolate chips into a large, heat safe bowl.
⅕ ¾ heavy whipping cream⅕ 1 semi-sweet chocolate chipsPour cream on top of chocolate chips and sprinkle salt on top. Cover with a plate and let sit for 7 minutes without touching.
Uncover and whisk until the ganache becomes smooth. Pop it in the fridge for 10-15 minutes, mixing every 5 minutes so that it chills evenly.
Once the ganache thickens enough to pipe, transfer it into a large piping bag fitted with an open star tip. Alternatively, use a resealable bag with one of the corners cut off.
Pipe a circle on top of the cake. Layer the ganache on top in a nest shape. Fill with chocolate eggs right before serving so the coloured coating doesn’t bleed.
Mini eggs and creme eggs
