The content on this site may include affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that, at zero cost to you, we will earn an affiliate commission if you click on one of the links and buy something.
If there’s one dessert that screams Easter, it’s this Baked Easter Egg Cheesecake! 🌸✨ It’s rich, creamy, and has that perfect balance of velvety smoothness with a buttery biscuit crust. And let’s not forget the best part—those adorable pastel chocolate eggs on top!
Whether you’re hosting an Easter brunch, bringing dessert to a family gathering, or just looking for an excuse to eat cheesecake (totally valid), this one’s a winner. Bonus? You can make it ahead of time, so all you have to do is slice and serve.
🐣 Why You’ll Love This Cheesecake
✔ Ultra creamy & dreamy – No dry cheesecake here!
✔ That golden-baked top – It adds just the right touch of caramelized flavor.
✔ Pastel chocolate eggs make it festive – Because Easter desserts should be cute and delicious!
✔ Make it ahead – It actually tastes better the next day!
👉 Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers (or digestive biscuits) 🍪
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs 🥚
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice 🍋
For Topping:
- Mini chocolate eggs (Cadbury Mini Eggs work great!) 🍫🐣
- White chocolate drizzle (optional)
- Extra biscuit crumbs for garnish
👉 How to Make It
1. Prep the Crust:
- Preheat your oven to 325°F (160°C).
- Mix crushed biscuits, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then let it cool while you make the filling.
2. Make the Cheesecake Filling:
- Beat the cream cheese and sugar until smooth and creamy (no lumps!).
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream, vanilla, and lemon juice—this gives it that perfect cheesecake texture.
- Pour the batter over the cooled crust and smooth out the top.
3. Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 50-55 minutes. The center should still have a slight jiggle.
- Turn off the oven, crack the door open slightly, and let it cool inside for an hour (this prevents cracks!).
- Chill in the fridge for at least 4 hours (overnight is even better!).
4. Decorate & Serve!
- Arrange mini chocolate eggs on top for that adorable Easter look.
- Drizzle with white chocolate for extra sweetness.
- Slice, serve, and enjoy the creamy, chocolatey goodness!
🍰 Pro Tips for the Best Cheesecake
✨ Room temp ingredients = a smooth filling. Let everything sit out for 30 minutes before starting.
✨ Baking in a water bath helps prevent cracks, but if you skip it, just cool slowly in the oven.
✨ Want extra crunch? Add a handful of crushed mini eggs to the crust!
🐰 More Easter Desserts to Try
If you love this cheesecake, try Mini Egg Blondies, Easter Sugar Cookies, or a No-Bake Chocolate Egg Pie!
Save this recipe & tag me if you make it! 🐣🍫🍰
