Air Fryer Mini Egg Cheesecake! Indulge in a creamy and delicious mini egg cheesecake with this easy recipe. Includes a step-by-step video tutorial for perfect results every time. The ideal dessert for Easter or any special occasion!
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When it comes to Easter treats, I am ALL for the adorably speckled Cadbury’s Mini Eggs. The are so delicious, with their crunchy coating and smooth milk chocolate filling. And their sugary vanilla scent is simply intoxicating to me.
I love using Mini Eggs in many spring recipes, like my Mini Egg cookies and brownies. And since my daughter’s fave dessert is cheesecake I wanted to create something just for her (especially since she turns 18 soon).
Much as I love no-bake cheesecakes, I am currently in the thrall of my air fryer and all they delectable bakes you can make with it. So this is a BAKED Mini Egg cheesecake recipe, combining the crunchy base, creamy melt-in-the mouth filling and crunchy mini eggs in and on top of the cheesecake.
Why you’ll love this Easter Cheesecake recipe
- ⭐️ So easy to prepare
- ⭐️ Perfect for your air fryer
- ⭐️ An ideal make-ahead dessert
Mini Egg Cheesecake Ingredients
For the base
- Unsalted butter
- Digestive biscuits, Biscoff cookies, Oreos or Graham Crackers
- For the filling
- Full-fat mascarpone or Philadelphia cream cheese
- Sweetened condensed milk
- Sour cream or double cream
- Vanilla extract or vanilla bean paste
- Eggs
- Cadbury’s Mini Eggs
For the topping
- Double cream (a.k.a heavy cream)
- Icing sugar
- Vanilla extract or vanilla bean paste
- Cream cheese
- Cadbury’s Mini Eggs plus more chocolate Easter eggs to decorate (you can never have too many)
HOW TO MAKE MY MINI EGG CHEESECAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE THE BASE
Mist a 7-inch loose-bottomed pan with cake release and line the borrom and sides with non-stick baking paper.
Crush the biscuits in a mini chopper or place in a large sandwich bag and gently crush using a rolling pin. Melt the butter in a saucepan and mix with the crumbs until you have a wet sand texture.
Tip the crumbs into the prepared tin and press down firmly to create the base. Chill in the fridge while you make the filling.
MAKE THE CHEESE CAKE FILLING
Place the Mini Eggs in a sandwich bag and crush with a rolling pin (you may need to do this in batches). You want a mix of really small and some larger pieces. Set aside.
Place the mascarpone, sour cream, sweetened condensed milk, vanilla and salt in a mixing bowl. Beat with an electric whisk until smooth. Beat in the eggs, mixing on low speed. For an extra-creamy cheesecake strain the filling through a fine sieve.
Stir in the crushed mini eggs and pour the filling over the base. Tap gently on the countertop to release any air bubbles.
BAKE THE CHEESECAKE
Place the pan in the basket of your Air Fryer and bake at 140°C / 285°F for 30 minutes. Reduce the temperature to 120°C / 250°F and bake for further 25-30 minutes or until the cheesecake is set with a bit of a jiggle in the middle. Leave the cheesecake to cool in the Air Fryer basket after you turn it off.
Cover the cheesecake pan with foil or a plate and chill for at least 6 hours and ideally overnight so that the filling can set.
DECORATE AND SERVE
Take the cheesecake out of the fridge and run a thin knife blade around the edge to loosen. Release the cheesecake from the pan and place on a plate or cake stand.
Beat the cream, cream cheese, icing sugar and vanilla on medium speed until it holds peaks. Spread over the cheesecake using a palette knife or place in a piping bag and pipe over the top. Decorate with whole Cadbury’s Mini Eggs and sprinkle with white chocolate shavings. Serve and enjoy!
RECIPE TIPS AND FAQs
ALWAYS use full-fat dairy products in your cheesecake recipes. Low-fat products can separate and can make the filling impossible to set.
AVOID beating the filling on high speed after you add the eggs. This can introduce too much air which will cause the cheesecake to rise while baking. By the way I recently invested in a cordless KitchenAid hand mixer and I am in love!
CAN I USE A SPRINGFORM PAN? I prefer to use loose-bottomed pans as the straight edges create the perfect finish. You can use a springform cake pan (checking first that it fits into your air fryer basket comfortably). Make sure to run a knife around the edge of the cheesecake before releasing from the cake tin.
HOW TO RELEASE THE CHEESECAKE If you are using a loose-bottomed pan the place the pan on top of a can or glass. Run a knife around the edge of the tin to loosen the cheesecake. Press down firmly but carefully to lower the side of the pan and release the cheesecake. Slide a cake lifter or palette knife under the base to remove the bottom of the pan.
CAN I USE A KNIFE TO CHOP THE MINI EGGS? I would caution against using a knife because the sugar coating is very hard. This can cause the knife to slip and you may end up with a nasty cut (ouch!). Crushing with a rolling pin is safer.
STORING AND FREEZING
The cheesecake will last for 2-3 days in the fridge but it is best consumed within a day after decorating.
You can freeze the baked cheesecake without any decorations (in the pan) as soon as it has cooled down completely. Use within a month, thawing overnight in the fridge before serving.
You can also freeze individual slices (minus the topping and decorations), separated by baking paper and placed in a suitable container.
MORE DELICIOUS EASTER TREATS
- Air Fryer Creme Egg Brownies
- Mini Egg Brownies
- Tsoureki – Greek Easter Bread
- Easter Traybake Cake
- Easter Gingerbread House
HAVE YOU MADE MY AIR FRYER MINI EGG CHEESECAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Air Fryer Mini Egg Cheesecake
Ingredients
For the crust
- 1 ½ cups (180g) digestive biscuits (or Graham cracker crumbs)
- 6 tbsp (85g) unsalted butter , melted
For the filling
- 150 g (5 ½ oz) Cadbury's Mini Eggs
- 450 g (1 lb) mascarpone cheese or Philadelphia cream cheese, full fat
- 225 g (1 cup) sour cream full fat
- 395 g ( 14oz) sweetened condensed milk
- 2 large eggs
- 2 tsp vanilla bean paste or extract
- pinch salt
For the topping
- 180 ml (¾ cup) double cream (heavy cream)
- 60 g (½ cup) icing sugar (powdered sugar)
- 1 tbsp cream cheese full-fat
- 1 tsp vanilla extract
- Cadbury's Mini Eggs to decorate, as needed
Instructions
PREPARE THE BASE
- Mist a 7-inch loose-bottomed pan with cake release and line the bottom and sides with non-stick baking paper.
- Crush the biscuits in a mini chopper or place in a large sandwich bag and gently crush using a rolling pin. Melt the butter in a saucepan and mix with the crumbs until you have a wet sand texture.1 ½ cups (180g) digestive biscuits, 6 tbsp (85g) unsalted butter
- Tip the crumbs into the prepared tin and press down firmly to create the base. Chill in the fridge while you make the filling.
MAKE THE CHEESE CAKE FILLING
- Place the Mini Eggs in a sandwich bag and crush with a rolling pin (you may need to do this in batches). Set aside.150 g (5 ½ oz) Cadbury's Mini Eggs
- Place the mascarpone, sour cream, sweetened condensed milk, vanilla and salt in a mixing bowl. Beat with an electric whisk until smooth.450 g (1 lb) mascarpone cheese, 225 g (1 cup) sour cream, 395 g ( 14oz) sweetened condensed milk, 2 tsp vanilla bean paste, pinch salt
- Beat in the eggs, mixing on low speed. For an extra-creamy cheesecake strain the filling through a fine sieve.2 large eggs
- Stir in the crushed mini eggs and pour the filling over the base. Tap gently on the countertop to release any air bubbles.
BAKE THE CHEESECAKE
- Place the pan in the basket of your Air Fryer and bake at 140°C / 285°F for 30 minutes.
- Reduce the temperature to 120°C / 250°F and bake for further 25-30 minutes or until the cheesecake is set with a bit of a jiggle in the middle. Leave the cheesecake to cool in the Air Fryer basket after you turn it off.
- Cover the cheesecake pan with foil or a plate and chill for at least 6 hours and ideally overnight.
DECORATE AND SERVE
- Take the cheesecake out of the fridge and run a thin knife blade around the edge to loosen. Release the cheesecake from the pan and place on a plate or cake stand.
- Beat the cream, cream cheese, icing sugar and vanilla on medium speed until it holds peaks.180 ml (¾ cup) double cream, 60 g (½ cup) icing sugar, 1 tbsp cream cheese, 1 tsp vanilla extract
- Spread over the cheesecake using a palette knife or place in a piping bag and pipe over the top.
- Decorate with whole Cadbury's Mini Eggs and sprinkle with white chocolate shavings. Slice and serve.Cadbury's Mini Eggs
Video
Notes
• If the cheesecake is browning too quickly you can also reduce the temperature and bake for slightly longer.
• Allow the cheesecake to cool in the Air Fryer basket after it has finished baking to avoid cracks.
• Chill the cheesecake for at least 8 hours and ideally overnight so that it can set properly before slicing.
• Prepare the filling in advance and chill before using or top with cherry pie filling or Black Cherries in Kirsch instead.
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