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I’ve got more mini egg covered treats for your Easter weekend in the form of this Chocolate Mini Egg Cheesecake! Had a pack leftover from when I made these cookies, and loved the idea of something chocolaty absolutely covered in them. We’re going for full decadence here, okay.

While cheesecake can be a super daunting task, this one is (in my opinion) so incredibly easy. It bakes at a super low temperature so it comes out nice and creamy and you don’t have to worry about cracks or a water bath. Plus I switched things up and went with a brownie crust (!!!), which is a true game changer and another layer of deliciousness.

BROWNIE CRUST

With the crushed mini eggs on top and the creamy chocolate filling, I felt like this cheesecake needed something more than just a chocolate graham crust. Although I will never knock a graham crust. Big fan, love those things.

This crust, however, is so fun if you’re looking to try something different! All of the ingredients are mixed together in one bowl and then spread in the bottom of a springform pan. It bakes for about 20 minutes and is then set aside while you prepare the cheesecake mixture.

CHOCOLATE CHEESECAKE

While I have plenty of cheesecake recipes on the blog, I don’t think I have any that are specifically chocolate. And let me tell you, there is just something really magical about chocolate and cream cheese together. It’s definitely my new favorite when it comes to cheesecakes I’ve made.

This Chocolate Mini Egg Cheesecake is super creamy thanks to the addition of Greek yogurt. For that ultimate chocolate decadence, we’re adding melted chocolate and also a little bit of cocoa powder.

To prevent cracks and sinking in the middle, this cheesecake is baked at a low temperature of 250°F for one hour. Then it needs to come to room temperature slowly, which will also help prevent cracks. So after it bakes for an hour, you’ll turn the oven off and let it sit inside for another hour as the oven cools. Then let it cool completely on your countertop. After that, you can finally store it in the refrigerator until it’s nice and chilled, preferably overnight. It might seem like a long process, but most of it is just waiting. Just make sure to factor in that time!

And there you have it! My new favorite cheesecake. While I think it’s fun and super cute for Easter, you could easily leave the crushed mini eggs off the top and enjoy it as a regular chocolate cheesecake for any occasion! Would also be good with a big pour of chocolate ganache on top. Because ~decadence ~ 😌

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Chocolate Mini Egg Cheesecake

Prep Time: 40

Cook Time: 2 20

Chill Time: 6

Total Time: 9

Servings: 10

Ingredients

Brownie Crust:

¾ cup all-purpose flour
3 tbsp unsweetened cocoa powder
Pinch of salt
2 large eggs
¾ cup sugar
½ cup butter melted and cooled slightly
1 tsp vanilla

Chocolate Mini Egg Cheesecake:

3 8-oz blocks cream cheese room temperature
1 5.3-oz container plain Greek yogurt
1 cup granulated sugar
4 oz chocolate melted and cooled
2 tbsp unsweetened cocoa powder
3 large eggs room temperature
1 cup chopped or crushed mini eggs divided

Instructions

To make the brownie crust:

Preheat oven to 350°F. Spray a 9-inch springform pan with baking spray. Place the pan on a sheet of aluminum foil and wrap it up around the sides. This will catch anything that might leak out of the springform pan.
In a medium-sized bowl, combine flour, cocoa powder, salt, eggs, sugar, butter, and vanilla. Stir until all ingredients are incorporated. Spread in the bottom of the prepared pan.
Bake for 30 minutes. Remove from oven and set aside while preparing the cheesecake filling.

To make the cheesecake:

Reduce oven temperature to 275°F.
In a large bowl with an electric mixer (or in the bowl of a stand mixer), beat cream cheese on medium speed until smooth and creamy. Add Greek yogurt and mix until smooth. Add sugar, melted chocolate, and cocoa powder; mix until incorporated. Add eggs and mix until combined.
Pour cheesecake mixture over the brownie crust in the springform pan. Sprinkle about half of the crushed mini eggs over the top.
Place the springform pan on a sheet pan and then transfer to the oven. Bake for 1 hour. Turn the oven off and leave the cheesecake inside for 1 more hour. Remove from oven and let the cheesecake come to room temperature on the counter for about an hour. Once cool, loosely cover with foil and refrigerate for 4 to 6 hours, or overnight.
When ready to serve, garnish with whipped cream and additional crushed mini eggs if desired.
Store covered in the refrigerator.