Mini Eggs Treat (Printable Version)
These creamy cheesecakes feature a crunchy graham base, smooth ganache, toasted coconut, and a colorful Cadbury Mini Eggs topping.
# Ingredients:
→ Filling for Cheesecake
01 -
16 oz of softened cream cheese
02 -
3/4 cup white sugar
03 -
2 eggs, beaten
04 -
1 teaspoon vanilla
→ Crust with Graham Crackers
05 -
1 tablespoon sugar
06 -
1 cup crushed graham crackers
07 -
3 tablespoons melted butter
→ Chocolate Ganache
08 -
1 cup of heavy cream
09 -
8 ounces semi-sweet chocolate
→ Extra Toppings
10 -
1 cup of toasted shredded coconut
11 -
1 cup Cadbury Mini Eggs, for decoration
# Steps:
01 -
Heat oven to 350°F. Smash graham crackers into fine crumbs using a food processor. Mix melted butter, crumbs, and sugar together. Press about a tablespoon into the bottom of each muffin tin or cheesecake pan slot.
02 -
Use a stand or hand mixer to blend cream cheese and sugar in a big bowl. Stir in vanilla and eggs. Mix until it’s smooth.
03 -
Spoon the filling into the prepared crusts. Bake for 13 to 15 minutes. Turn off the oven, crack open the door, and let them sit for 5 minutes. Place on a cooling rack and cool fully.
04 -
Combine warm cream and chocolate until glossy and melted.
05 -
Spread ganache over cooled cheesecakes. Add toasted coconut and candy eggs. Keep in the fridge until serving time.
# Notes:
01 -
Keep for up to three days in advance
02 -
Great choice for spring parties or Easter
03 -
Store safely in the fridge