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.
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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.
Servings: 12
