Signs of Spring: Mini-Egg Brownie Bottom Cheesecake

The signs of spring have started to blossom all around us.

  • Rain pouring down
  • Tulips for sale
  • Snow melting
  • Buds desperately trying to blossom on the trees
  • Triumphant return of my allergies
  • Making a wish on the first robin you see

While those are all fine and dandy signs of spring, we all know there is really only one TRUE sign spring: Cadbury Mini-Eggs. Deemed the crack of spring, Mini-Eggs envoke sugar rushes and crashes to winter-sick women and men alike; is there anything more reassuring that summer is just around the corner than a purple bag of candy coated chocolates being popped open? No. The answer is no there isn’t.

Need to take the ultimate sign of spring to the next level? I’ve got a recipe for that!

Mini-Egg Brownie Bottom Cheesecake


Brownie Bottom

  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 tsps vanilla extract
  • 3 eggs
  • 3/4 cup flour
  • 1/3 cup + 2 1/2 tbsp cocoa
  • 1/4 tsp + 1/8 tsp baking powder


  • 3 pkg of Kraft cream cheese, original
  • 3/4 sugar
  • 3 eggs
  • 1 tbsp vanilla

Ganache Topping

  • 1 cup semi-sweet chocolate chips
  • 3/4 whipping cream
  • 1 4kg package of Cadbury Mini-Eggs

Assembling the Cheesecake

  1. Preheat the oven to 325* and spray a round spring form pan with non-stick spray.
  2. Begin with the brownie. In a medium bowl combine sugar, oil, eggs and vanilla. Stir in remaining ingredients until the batter is smooth. Pour brownie batter into the pan and bake for 25 minutes.
  3. In a stand mixer combine cream cheese and sugar until smooth. Add eggs one at a time. Add in vanilla. Remove brownie bottom from oven and pour the cheesecake mixture over the brownie and return to the oven for 55 minutes to 1 hour. Remove from oven and let cool completely (at least 4 hours).
  4. Chop Mini-Eggs in halves and some in quarters, set aside. In a microwave safe bowl, pour whipping cream over chocolate chips. Microwave for 30-40 seconds and stir until chocolate chips have completely melted.
  5. Remove cheesecake from spring form pan and pour chocolate ganache over the cake. Sprinkle Mini-Eggs on top. Let set in fridge for 1 hour.




Sunday Morning Raspberry Coconut Scones 

This weekend I whisked myself away to the snow caps and chalet life with my some of my oldest girlfriends. We all grew up together, literally a few houses down from each other. We’ve watched, analyzed and jumped to conclusions over every season of The Bachelor/Bachelorette. We’ve thrown house parties and got caught. We’ve worked at the same store for years, and dealt with each other’s breakups. We’re those annoying girls who could be apart for months and when we reunite it’s like nothing has changed – except we mean that, literally it is like we are 13 again every time. 
So this weekend we…

  • We went shopping
  • Ate too much guacamole
  • Drank too much wine
  • Laughed until our jaws hurt
  • Danced it out
  • Froze our butts off by the ski hills

As it turns out we had a lot to celebrate: 

  • A new start in Germany for one
  • A new relationship milestone for another
  • A new career goal
  • An absolute fearful excitement about what’s coming next for us all

While our worlds continue to twirl, just for one weekend and one Sunday morning over scones, we were just the girls who grew up together bouncing on a trampoline dreaming about our futures. 
Raspberry Coconut Scones

  • 1 1/2 cup whole wheat flour
  • 1/2 cup coconut flour 
  • 1/4 cup organic sugar cane
  • 1 tbsp baking powder
  • 1/4 cup coconut oil, frozen and grated
  • 1 cup unsweetened almond milk
  • 1 egg
  • 2/3 cup frozen raspberries 


  • 3/4 cup powdered sugar
  • 4-5 tbsp almond milk
  • 1 tsp vanilla, clear

Assembling the Scones

  1. Preheat the oven to 400* and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flours, sugar and baking powder. Cut in the frozen coconut oil using a pastry cutter or two forks until it resembles a crumble. 
  3. Mix in almond milk and egg until dough forms. Sprinkle flour onto a clean surface and gently kneed the dough. 
  4. Gently fold in raspberries.
  5. Shape the dough into a 1″ thick round and indent the dough into 8 scones with the back of a knife. Place on parchment paper lined baking sheet.
  6. Bake for 15 minutes or until golden. Remove and let cool slightly.
  7. In a small bowl, combine icing sugar, vanilla and almond milk. Stir until a glaze forms and pour the mixture evenly over the scones. Eat warm right away or let cool completely.