Mini Egg Cheesecake

What you’ll need: 

– 2 cups Graham Cracker Crumbs

– 1/3 cup Sugar

-1/2 cup Melted Butter


– Crushed Mini Eggs (I used about 7 mini packets)

– 2 blocks Cream Cheese

– 1 cup Icing Sugar

– 1 tsp Vanilla

– 1 1/3 cups Whipping Cream


– 2 cups Chocolate 

– 1 cup Whipping Cream
What to do:


The first thing you are going to want to do is line a springform cake pan with parchment paper. I usually cut a circle for the bottom and a strip for the sides. I hate trying to pry things out of pans haha!

Simply combine melted butter, graham cracker crumbs and sugar. Press into your pan and stick in the freezer to set while you continue.

Using a mixer (I used my kitchen aid whisk attachment on about 6), cream together cream cheese and powdered sugar.

Once smooth, add in whipping cream and beat until light and fluffy.

Fold in (it’s important to be gentle with your topping so don’t use your mixer for this even if you’re tempted!) chopped mini eggs and spread over cooled base evenly.

Let this set in the freezer for a few hours.
In a saucepan, bring whipped cream to a boil on medium heat. Add chocolate (I used left over chocolate Easter eggs pulverized in the food processor) and whisk until smooth and melted.

Set aside to cool.


Remove your pan sides and parchment paper.

Once your ganache is cooled, pour it onto your cake starting from the centre working outward (I do this on a cooling rack over a cookie sheet to catch the drops). Use a cake leveller to create a smooth glossy top.

Stick back in the freezer.

To create your own whipped cream topping like I did:

1 cup Whipping Cream 

1 tsp Vanilla

1 tbsp Icing Sugar