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chocolate mini egg cheesecake - bethcakes.com
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Chocolate Mini Egg Cheesecake

Prep Time 40 minutes
Cook Time 2 hours 20 minutes
Chill Time 6 hours
Total Time 9 hours
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.

Notes

Brownie crust adapted from Food Network. All images and text ©Bethcakes.