If spring desserts are your love language, these Cadbury Mini Egg Cheesecakes are about to steal your heart. With a buttery graham cracker crust, a light and creamy cheesecake filling, and just the right pop of crunch from crushed Cadbury Mini Eggs, each bite feels festive and indulgent.
This post contains affiliate links. Please see our disclosure for more details.
Finished with fluffy whipped cream and topped with colorful Mini Eggs, these little cheesecakes are perfect for Easter gatherings, spring celebrations, or anytime you want a dessert that feels extra special without being complicated.
Ingredients:
- ¾ cup crushed graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp butter, melted
- 12 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/2 cups heavy whipping cream
- ⅓ cup crushed Cadbury Mini Eggs
- 12 whole Cadbury Mini Eggs
Directions:
Line a muffin pan with cupcake liners.
Melt the butter, then add graham cracker crumbs, sugar and melted butter to a small bowl and stir until combined.
Divide the crumb mixture between the cupcake liners, and press down to form the crust. Put the pan in the freezer.
Beat the cream cheese for 2 minutes in a large bowl, then beat in the powdered sugar, vanilla and lemon juice, until fluffy.
In a separate large bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
Fold 2 cups of the whipped cream mixture into the cream cheese mixture, then fold in the crushed Cadbury Mini Eggs. refrigerate the rest of the whipped cream.
Pipe or spoon the mixture into the muffin tins, then tap the pan down to better flatten the cheesecakes.
Chill for 4 hours or more in the refrigerator to set.
Once ready to serve, top with a dollop of whipped cream and a Cadbury Mini Egg.
Cadbury Egg Mini Cheesecakes
Cadbury Egg Mini Cheesecakes are creamy, no-bake, bite-sized desserts with a smooth cheesecake filling and a festive pastel egg topping. These mini cheesecakes are perfect for Easter, spring gatherings, or dessert trays and are easy to serve with no slicing needed.
Ingredients
- ¾ cup crushed graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp butter, melted
- 12 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/2 cups heavy whipping cream
- ⅓ cup crushed Cadbury Mini Eggs
- 12 whole Cadbury Mini Eggs
Instructions
- Line a muffin pan with cupcake liners.
- Melt the butter, then add graham cracker crumbs, sugar and melted butter to a small bowl and stir until combined.
- Divide the crumb mixture between the cupcake liners, and press down to form the crust. Put the pan in the freezer.
- Beat the cream cheese for 2 minutes in a large bowl, then beat in the powdered sugar, vanilla and lemon juice, until fluffy.
- In a separate large bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
- Fold 2 cups of the whipped cream mixture into the cream cheese mixture, then fold in the crushed Cadbury Mini Eggs. refrigerate the rest of the whipped cream.
- Pipe or spoon the mixture into the muffin tins, then tap the pan down to better flatten the cheesecakes.
- Chill for 4 hours or more in the refrigerator to set.
- Once ready to serve, top with a dollop of whipped cream and a Cadbury Mini Egg.
