Description
Indulge in this Delicious Double Chocolate Easter Egg Cheesecake, a festive and creamy dessert perfect for Easter celebrations. With a rich chocolate cookie crust, a luscious chocolate-infused cream cheese filling studded with mini chocolate Easter eggs, and a smooth chocolate ganache topping, this cheesecake combines decadent flavors and delightful textures to impress your guests.
Ingredients
Scale
For the crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, finely crushed)
- 5 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate, melted and cooled
- ½ cup mini chocolate Easter eggs, chopped
For the topping:
- ½ cup heavy cream
- ¾ cup chocolate chips (milk or semi-sweet)
- Extra mini chocolate Easter eggs for garnish
Instructions
- Make the crust: Preheat your oven to 325°F. Combine the finely crushed chocolate cookie crumbs with the melted butter in a bowl and mix thoroughly until the mixture is evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 to 10 minutes, then remove and allow it to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing until just combined to avoid overmixing. Gently fold in the melted and cooled semi-sweet chocolate, followed by the chopped mini chocolate Easter eggs, ensuring they are evenly distributed throughout the filling.
- Assemble and bake: Pour the prepared filling over the cooled cookie crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 45 to 50 minutes, or until the cheesecake’s center is set but still slightly jiggly. Once baking is complete, turn off the oven and crack the oven door open; let the cheesecake cool inside the oven for 1 hour. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set fully.
- Make the ganache topping: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit undisturbed for 1 to 2 minutes to soften the chocolate. Stir the mixture gently but thoroughly until smooth and glossy. Allow the ganache to cool slightly, then evenly spread it over the chilled cheesecake surface.
- Garnish and serve: Decorate the topped cheesecake with extra mini chocolate Easter eggs for a festive presentation. Keep the cheesecake chilled until ready to serve, ensuring each slice is rich, creamy, and perfectly set.
Notes
- This festive cheesecake can be made 1 to 2 days in advance, allowing the flavors to develop fully.
- For clean, precise slices, use a hot knife and wipe the blade clean between cuts to prevent sticking and crumbling.
- Experiment with different types of chocolate Easter eggs, such as dark or white chocolate varieties, to add unique flavor twists and colors to your dessert.
