Easter Cadbury Mini Cheesecakes (Print Version)
Creamy mini cheesecakes with Cadbury Mini Eggs and chocolate cookie crust, ideal for Easter festivities.
# What You'll Need:
→ Crust
01 - 10 chocolate sandwich cookies, crushed
02 - 3 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 12 ounces cream cheese, softened
04 - ⅓ cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - ¼ cup sour cream
→ Topping
08 - ½ cup heavy cream, cold
09 - 1 tablespoon powdered sugar
10 - ½ cup Cadbury Mini Eggs, roughly chopped or whole
11 - Extra Mini Eggs and pastel sprinkles for garnish
# How to Make It:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Combine crushed chocolate cookies and melted butter in a bowl. Mix until crumbs are evenly moistened.
03 - Divide the crumb mixture evenly among the liners (about 1 tablespoon per cup) and press down firmly to form a base.
04 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy.
05 - Add the egg, vanilla extract, and sour cream. Beat until just combined—do not overmix.
06 - Spoon the cheesecake filling evenly over each crust (about 2 tablespoons per cup), smoothing the tops.
07 - Bake for 16–18 minutes, or until centers are just set (they may jiggle slightly).
08 - Remove from oven and cool in tin for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
09 - Just before serving, whip the heavy cream with powdered sugar until stiff peaks form.
10 - Pipe or dollop whipped cream on top of each cheesecake. Garnish with chopped or whole Mini Eggs and optional pastel sprinkles. Serve chilled.
# Expert Advice:
01 -
- Each bite balances tangy cheesecake with that signature crispy chocolate shell that only Cadbury Mini Eggs have
- They look impressive but come together faster than a full sized cheesecake with way less stress about cracks
02 -
- Overmixing after adding the egg introduces air bubbles that can cause the cheesecakes to puff and then deflate, creating unsightly cracks
- The centers continue to cook as they cool in the tin, so pulling them out when they still have a slight wobble means they will be perfectly set after chilling
03 -
- A small cookie scoop makes portioning the crust and filling so much faster and more consistent than using spoons
- Run a thin knife around the edge of any cheesecake that seems stuck after chilling, they should pop out easily with the paper liner still attached