About the Recipe
Easter at our house always meant a big brunch spread - the table filled with fresh Swiss breads like Zopf, an array of cheeses and cured meats, and of course, something sweet to finish it all off. There was always that moment when everyone lingered at the table, sipping coffee, sneaking one last bite of something indulgent. That’s the moment I had in mind when creating this cheesecake—something festive, fun, and just the right amount of decadent to round out a holiday feast.
I originally planned to make a classic graham cracker crust, but when I realized I was out, I had to improvise. That’s when the idea struck—why not turn the crust into something carrot cake-inspired? Using Social Tea cookies as the base, I added cinnamon, nutmeg, and brown sugar, and suddenly, my kitchen smelled like warm spices and nostalgia. It turned out to be the perfect pairing for the rich, creamy cheesecake filling, speckled with crushed mini eggs for a playful Easter touch.
Topped with whipped cream, and even more mini eggs, this cheesecake is as beautiful as it is delicious. Whether you're making it for a big Easter brunch or just want to bake something special for the season, it’s a dessert that brings both comfort and celebration to the table. And who knows? Maybe that spiced cookie crust will become a new Easter tradition.
A crust with a twist – the carrot cake–inspired cookie base adds cozy spice and depth, making it more memorable than a classic graham crust (hello Social Teas!).
A touch of nostalgia – warm cinnamon and nutmeg meet creamy cheesecake for that perfect “holiday hug” flavor.
Festive and fun – crushed mini eggs add color, crunch, and pure Easter joy.
Beautiful for your brunch table – it’s as show-stopping as it is delicious, the perfect finale to a spring feast.
Make-ahead friendly – the cheesecake sets overnight, so you can bake ahead and enjoy a stress-free Easter morning.
What You'll Love
Can I use a different cookie base? Absolutely. Digestive biscuits, graham crackers, or even gingersnaps work beautifully, just keep the spiced brown sugar twist for that Easter flavor.
Can I make it without mini eggs? Of course! Try adding chopped white or milk chocolate, or decorate the top with pastel sprinkles, candied carrots, or edible flowers for a pretty spring look.
How far in advance can I make it? This cheesecake is best made a day ahead so it can chill overnight. It keeps well in the fridge for up to 4 days.
Can I freeze it? Yes, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and add the whipped cream and toppings just before serving.
Do I need a water bath? If you want a perfectly smooth texture without cracks, a water bath helps, but this recipe is forgiving. You can also bake it low and slow without one for an easy, fuss-free version.
How do I know when it’s done baking? The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools and chills.
Can I make it smaller? Yes! Halve the recipe and bake in a 6-inch springform pan for a smaller celebration.
Frequently asked Questions
Ingredints Explained
Social Tea Cookies
These lightly sweet, crisp cookies make a perfect cheesecake crust base. They’re less sugary than graham crackers and allow the spices to shine.
Brown Sugar
Adds moisture and that subtle caramel note you expect in carrot cake.
Spices (Cinnamon, Ginger, Nutmeg)
These warm spices are what give the crust to this Easter Cheesecake its carrot cake character. Not overpowering - just enough to feel cozy.
Nuts (Optional)
Pecans or walnuts add texture and a bit of nuttiness. You can leave them out for a smoother crust.
Cream Cheese
Use full-fat, brick-style cream cheese and make sure it’s fully softened. This is key for a smooth filling.
Cornstarch
Helps stabilize the cheesecake and gives you clean slices without a dense texture.
Mini Eggs
Crushed and folded in for a fun Easter detail. They add color, crunch, and just a bit of chocolate throughout.
Ingredients
Carrot Cake-Inspired Cheesecake Crust
Instead of plain graham crackers, this version incorporates warm spices, brown sugar, and a hint of nuttiness to capture the essence of carrot cake.
For the Crust:
1 ½ cups (180g) Social Tea cookies, crushed
6 tbsp (85g) unsalted butter, melted
2 tbsp (25g) brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ cup (30g) finely chopped pecans or walnuts (optional)
1 tsp vanilla extract
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
1 tsp vanilla extract
1 tbsp cornstarch
1 cup (150g) crushed mini eggs
For the Topping:
¾ cup (180ml) heavy whipping cream
2 tbsp powdered sugar
½ cup (90g) whole mini eggs (for garnish)
Food coloring of your choice (optional)
Preparation
Step 1: Prepare the Crust
Preheat oven to 325°F (160°C).
Crush the cookies: Use a food processor or place the Social Tea cookies in a sealed bag and crush them with a rolling pin until finely ground.
Mix the crust ingredients: In a medium bowl, combine the crushed cookies, melted butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and chopped pecans (if using). Stir until evenly coated.
Press & bake: Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan, ensuring an even layer. Bake for 8-10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the cream cheese & sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add eggs: Mix in the eggs one at a time, beating well after each addition.
Incorporate liquids: Stir in heavy cream, vanilla extract, and cornstarch until fully combined.
Fold in mini eggs: Gently fold in the crushed mini eggs, keeping some chunks visible for a speckled effect.
Pour & smooth: Pour the batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Prepare a water bath: Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting dish and fill the dish with hot water, reaching about halfway up the cheesecake pan.
Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Cool gradually: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chill: Transfer the cheesecake to the fridge and chill for at least 4 hours (or overnight) to set completely.
Step 4: Decorate the Cheesecake
Whipped Cream: Beat the heavy cream and powdered sugar until stiff peaks form. Pipe swirls around the edges of the cheesecake.
Chocolate Drizzle: Melt the chocolate and drizzle it over the top in a zig-zag pattern.
Final Touch: Arrange whole mini eggs on top for a festive, colorful Easter look.
Serving & Storage:
Slice with a sharp knife, wiping it clean between cuts for smooth slices.
Store in the refrigerator for up to 5 days or freeze slices for up to 2 months.
Recipe Card
Chef's Notes
Use room-temperature ingredients.Make sure your cream cheese, eggs, and cream are fully at room temperature before you start. This helps everything blend smoothly and gives you that silky, lump-free cheesecake filling.
Don’t overmix once the eggs are added.Mix just until combined. Overmixing can incorporate too much air, which increases the chance of cracks as the cheesecake bakes and cools.
Press the crust firmly.Take an extra minute to really compact the crust into the pan. A firm base helps the crust hold together cleanly when slicing.
Trust the jiggle.When the edges are set and the center still has a gentle wobble, it’s ready. The cheesecake will continue to set as it cools — baking until it’s fully firm usually leads to a dry texture.
Cool it slowly.Letting the cheesecake cool in the oven with the door slightly open helps prevent sudden temperature changes, which are one of the main causes of cracks.
Chill before decorating.Make sure the cheesecake is fully chilled before adding whipped cream and decorations. Everything will hold its shape better and look cleaner.
Storage Tips
Refrigerator: Store covered for up to 5 days.
Make-ahead: Like most cheesecakes, this Easter cheesecake is best made the day before serving.
Freezing: Freeze individual slices for up to 2 months. Thaw overnight in the fridge.