Cadbury Egg Mini Cheesecakes

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These Cadbury Egg Mini Cheesecakes are rich, creamy, and perfectly portioned for easy serving. Made with a buttery graham cracker crust and a smooth no-bake cheesecake filling, they’re topped with festive Cadbury Mini Eggs for a fun, crowd-pleasing dessert that’s great for parties, dessert trays, or special occasions.

Helpful Tips

• Soften the cream cheese fully: Let it sit at room temperature before mixing to ensure a smooth, lump-free cheesecake filling.
• Crush the eggs carefully: Use a rolling pin or food processor to crush the Cadbury Mini Eggs into small pieces so they mix evenly without large chunks.
• Whip to stiff peaks: Properly whipped cream helps the cheesecakes hold their shape and set nicely.
• Freeze the crust briefly: Chilling the crust while you prepare the filling helps it stay firm when adding the cheesecake layer.
• Tap the pan: Gently tapping the muffin tin on the counter removes air bubbles and helps flatten the tops.
• Chill long enough: Allow at least 4 hours (or overnight) for the cheesecakes to fully set before serving.
• Storage tip: Keep mini cheesecakes refrigerated in an airtight container for up to 3 days.

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

1. Line a muffin pan with cupcake liners.
2. Melt the butter, then add graham cracker crumbs, sugar and melted butter to a small bowl and stir until combined.
3. Divide the crumb mixture between the cupcake liners, and press down to form the crust. Put the pan in the freezer.
4. Beat the cream cheese for 2 minutes in a large bowl, then beat in the powdered sugar, vanilla and lemon juice, until fluffy.
5. In a separate large bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
6. 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.
7. Pipe or spoon the mixture into the muffin tins, then tap the pan down to better flatten the cheesecakes.
8. Chill for 4 hours or more in the refrigerator to set.
9. Once ready to serve, top with a dollop of whipped cream and a Cadbury Mini Egg.

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