Why You’ll Love Easter Egg Cheesecake Recipe
This cheesecake has a silky‑smooth texture and festive flavor that’s both indulgent and fun. The crunchy crust contrasts beautifully with the creamy filling, and the mini eggs add bursts of chocolate in every bite. Whether you’re making it for a holiday gathering or just because you love cheesecake, this dessert will impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Golden Oreo Crust
24 Golden Oreos
¼ teaspoon kosher salt
4 tablespoons unsalted butter, melted
Cheesecake Filling
3 (8‑oz) packages cream cheese, full fat and softened
1 cup granulated sugar
4 large eggs, room temperature
½ teaspoon almond extract (or vanilla if preferred)
½ teaspoon kosher salt
½ cup heavy whipping cream
1 cup chopped mini eggs (about one 9‑oz bag, plus extra for decoration)
Whipped Cream
½ cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions
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Golden Oreo Crust: Preheat the oven to 325°F (163°C). Crush the Golden Oreos into fine crumbs using a food processor or a rolling pin in a sealed bag.
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Combine the crushed Oreos with salt and melted butter. Press the mixture firmly into the bottom of a 9‑inch springform pan.
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Bake the crust for about 10 minutes, then let it cool while you prepare the filling.
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Cheesecake Filling: In a large bowl, combine the softened cream cheese and sugar, beating until smooth. Add the eggs one at a time, mixing well after each addition.
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Stir in the almond extract (or vanilla) and salt. Add the heavy cream and mix on low until just combined. Fold in the chopped mini eggs.
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Pour the cheesecake batter over the cooled crust. Place the springform pan in a roasting pan and pour hot water into the roasting pan about halfway up the sides of the springform pan to create a water bath.
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Bake at 325°F (163°C) for 60–70 minutes, until the edges are set and the center jiggles slightly.
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Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour.
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Remove from the water bath and let cool another hour at room temperature, then refrigerate for at least 4 hours or overnight.
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Whipped Cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe onto the chilled cheesecake and decorate with extra mini eggs before serving.
Servings and timing
Servings: About 12 slices
Prep time: ~20 minutes
Cook time: ~1 hour 5 minutes
Chilling time: ~4 hours
Variations
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Swap the Golden Oreo crust for a graham cracker crust or chocolate cookie crust if you prefer a different flavor.
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Replace almond extract with vanilla extract for a classic cheesecake taste.
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Add a ribbon of chocolate ganache between the crust and filling or drizzle on top for extra richness.
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Try different candies folded into the batter such as chopped creme eggs or other pastel chocolate candies.
Storage/Reheating
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Store leftover cheesecake covered in the refrigerator for up to 5 days. If decorated with mini eggs, the candy colors may fade or soften over time — consider removing them before storing to preserve texture.
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Cheesecake isn’t typically reheated; just serve chilled or at room temperature.
FAQs
How do I know when the cheesecake is done baking?
The edges should be set while the center still has a slight jiggle. A slight movement in the middle indicates it is finished and will firm up as it cools.
Can I use a different crust instead of Golden Oreos?
Yes, you can use graham crackers, chocolate cookies, or digestive biscuits for the crust.
What can I substitute for almond extract?
Vanilla extract is a great substitute; increase the amount to 1–2 teaspoons for balanced flavor.
Can I make this cheesecake gluten-free?
Yes, use gluten‑free cookies in the crust and check all other ingredients for gluten‑free labeling.
Can I prepare this ahead of time?
Absolutely — cheesecake benefits from chilling overnight, which improves flavor and texture.
How should I slice the cheesecake neatly?
Use a sharp knife dipped in hot water and wiped dry between cuts to get clean slices.
Can I freeze leftover cheesecake?
Yes — wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What size springform pan should I use?
A 9‑inch springform pan works best for this recipe.
Can I leave out the mini eggs inside the filling?
Yes — you can fold in other mix‑ins or keep it plain and just decorate the top with candies.
Is this cheesecake suitable for Easter dinner?
Yes, it’s a festive and delicious dessert centerpiece perfect for Easter celebrations.
Conclusion
This Easter Egg Cheesecake is a delightful holiday dessert that combines fun and flavor. With its creamy filling, crunchy crust, and colorful mini eggs, it’s sure to be a hit at your next celebration. Whether you’re baking it for Easter or just for cheesecake lovers, this recipe delivers rich taste and visual appeal in every slice.
