White Chocolate Cheesecakes With Chocolate Easter E

Name: White Chocolate Cheesecakes With Chocolate Easter Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz chocolate wafer cookies; 5 tbsp butter, melted; 1/4 cup brown sugar; 1 large egg; 8 oz cream cheese, chopped, at room temperature; 1/2 cup sour cream; 1 tsp vanilla extract; 5 oz white chocolate, chopped, melted; 2 tbsp Tia Maria; 1 tbsp all purpose flour; None None whipped cream, crushed candied eggs, to serve

Servings: persons

1
Preheat oven to 325u00b0F. Lightly grease a 12-hole cupcake pan. Line each hole with 2 thin strips of baking paper, crossing at the base.
2
Place cookies in a food processor and process until finely crushed. Add butter and process until combined.
3
Divide mixture evenly between muffin pan. Press firmly into holes and chill 10 minutes, until firm.
4
Meanwhile, using an electric mixer, beat brown sugar and egg together in a medium bowl until pale and creamy. Add cream cheese, sour cream and vanilla and beat until well combined. Fold in chocolate, Tia Maria and flour.
5
Pour mixture evenly over the cookie base, leveling the tops. Bake 20-25 minutes, until just set. Cool to room temperature in turned-off oven, with oven door ajar.
6
Chill at least 2 hours. Serve cheesecakes topped with whipped cream and crushed eggs.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 oz chocolate wafer cookies, 5 tbsp butter, melted, 1/4 cup brown sugar, 1 large egg, and more.

Yes, White Chocolate Cheesecakes With Chocolate Easter Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cheesecakes With Chocolate Easter Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions