The Best Mini Egg Cheesecakes

Okay, so I messed this up three times before getting it right. Not kidding. The first batch? Disaster. The crust turned into something between gravel and cement, and the filling… let’s just say my dog wouldn’t even sniff it. But once I figured it out, oh man—it became one of those recipes people actually ask me for. And trust me, that never happens with my cooking (ask my brother, he still brings up the “lasagna soup incident”).

Anyway, mini egg cheesecakes. Perfect for Easter, springtime, or honestly any random Tuesday when you just need something sweet. They’re creamy, they’re colorful, they’re bite-sized so you feel like you’re not overindulging (spoiler: you will eat three in a row).

The Story Behind This Mini Egg Cheesecakes :

I think I got this recipe from my aunt… or maybe Pinterest? Honestly can’t remember. What I do know is, during lockdown, when everyone else was baking banana bread, I tried making these. The first attempt looked like sad, collapsed hockey pucks. My neighbor Sarah came over (masked up, of course) and said, “Well, at least they’re… crunchy?” Rude.

But then I switched to a different crust method, added a little sour cream, and suddenly they turned out smooth, rich, and—this is key—didn’t crack on top. My mom even said they reminded her of the cheesecakes Grandma used to make for Sunday lunch. And coming from her? That’s basically a Michelin star.

Ingredients :

Here’s what you’ll need. And yes, I’m adding notes because some recipes online just list ingredients like we all have professional kitchens stocked with gold-dusted vanilla beans.

• 12 Oreos (or digestive biscuits if you’re in the UK; I once tried Graham crackers but honestly, Oreos win)
• 3 tablespoons melted butter (I always end up melting way more than I need)
• 16 oz cream cheese (Philadelphia is my go-to, the off-brand once tasted like soap—never again)
• 1/2 cup sugar (sometimes I do 1/3 cup if I know I’ll be adding a lot of chocolate on top)
• 2 eggs (room temp, or else the batter gets lumpy. Learned this the hard way)
• 1/3 cup sour cream (once substituted with Greek yogurt; worked fine but less creamy)
• 1 teaspoon vanilla extract (the real stuff, not the weird fake one in a tiny bottle)
• 1 bag Mini Eggs (Cadbury, duh. I crushed half and kept half whole. Fun fact: crushing them with a rolling pin is oddly therapeutic)

Optional but fun: a little whipped cream for topping, or melted chocolate drizzle if you’re feeling fancy.

Instructions :

1. Preheat oven to 325°F (160°C). Oh, wait—I forgot to mention—line a muffin tray with cupcake liners first. Otherwise you’ll be scraping crust off metal later. (Not fun.)
2. Make the crust. Crush Oreos into crumbs (I usually put them in a zip-top bag and beat them with a wooden spoon like I’m in a food fight). Mix with melted butter until it looks like wet sand. Press about a tablespoon into each liner.
3. Bake crust for 5 minutes. Don’t skip this or they’ll just crumble apart. (Been there. Ugly.)
4. Prepare filling. Beat cream cheese until smooth. Add sugar. Add eggs one at a time (don’t rush it—last time I cracked both eggs in too fast and ended up with streaky cheesecake). Mix in sour cream and vanilla.
5. Assemble. Spoon filling over crusts, about 2/3 full. Drop a few crushed Mini Eggs into the batter. Bake 15–18 minutes until centers are just set. They’ll jiggle a little, and that’s okay.
6. Cool. This part is annoying but important. Turn off oven, crack the door, and let them sit 20 minutes before removing. Otherwise—cracks everywhere.
7. Chill for 2–3 hours. Honestly, overnight is best. I once got impatient and ate one warm… regret.
8. Decorate. Top each cheesecake with whipped cream and a couple of Mini Eggs. They look adorable, like little Easter nests.

Personal Tips & Chaotic Wisdom :

• Don’t use pre-crushed cookie crumbs. I tried once and they tasted… stale? Weirdly dusty.
• If you burn the crust (I did once while distracted by a phone call), just scrape it off and replace with crushed cereal. I used Cornflakes. Surprisingly decent.
• A spoon works better than a whisk for mixing cream cheese. I don’t care what anyone says. Whisk = lumps everywhere.
• My 8-year-old nephew refuses to eat cheesecake because “it sounds like cheese pizza,” but he devoured these when I told him they were “candy cupcakes.”

Random Tangent :

Speaking of crushing Mini Eggs, does anyone else feel slightly guilty smashing something so pretty? Like, I’ll be mid-smash thinking, Wow, I’m destroying art. But then I eat them and forget. Anyway…

Serving Suggestions :

Honestly, these are perfect just as they are. But I’ve served them:

• At Easter brunch with pastel napkins (my sister loved that vibe)
• On a random movie night, straight from the fridge, no toppings, with wine (classy, I know)
• Packed in a lunchbox (they survived surprisingly well, though the whipped cream melted a little)

Final Thoughts :

This drove me crazy until I figured it out. But now? It’s one of those foolproof recipes that makes you look like a genius baker. People keep asking me to bring them to parties. And I’m not gonna lie—I love the compliments.

So, yeah. If I can make these without burning down my kitchen, anyone can.

Let me know how yours turn out—I’m genuinely curious if anyone finds a way to make them even better. (Splash of Baileys in the filling? Just an idea.)

Happy cooking! (and may your smoke alarms stay quiet) 🧁🥚✨