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!
Prep Time15 minutesmins
Cook Time1 hourhr
Chilling8 hourshrs
Total Time9 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Keyword: Air Fryer Mini Egg Cheesecake, Mini Egg Cheesecake Recipe
1 ½cups(180g) digestive biscuits (or Graham cracker crumbs)
6tbsp(85g) unsalted butter, melted
For the filling
150g(5 ½ oz) Cadbury's Mini Eggs
450g(1 lb) mascarpone cheeseor Philadelphia cream cheese, full fat
225g(1 cup) sour cream full fat
395g( 14oz) sweetened condensed milk
2large eggs
2tspvanilla bean paste or extract
pinchsalt
For the topping
180ml(¾ cup) double cream(heavy cream)
60g(½ cup) icing sugar(powdered sugar)
1tbspcream cheesefull-fat
1tspvanilla extract
Cadbury's Mini Eggsto 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.
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
• Air Fryers are all a little bit different so you might need to adjust the cooking time if you use a different model than the one I tested the recipe on. If the cheesecake is not baked, i.e. mostly set with a slight jiggle in the middle, add a few minutes to the cooking time.
• 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.