Creamy Mini Cadbury Egg Cheesecakes
These creamy mini Cadbury egg cheesecakes are a quick and easy Easter treat featuring a silky cheesecake base with gooey chunks of Cadbury Creme Eggs, perfect for parties or a sweet comfort dessert.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) graham cracker crumbs or digestive biscuits crushed fine
- 3 tablespoons (40g) unsalted butter, melted
- 1 tablespoon granulated sugar
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) sour cream
- 6–8 mini Cadbury Creme Eggs, chopped roughly
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar until texture resembles wet sand. Press about a teaspoon of mixture into bottom of each mini muffin cup to form crust. Set aside.
- In a large bowl, beat softened cream cheese and sugar with electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides as needed.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated and batter is silky with no lumps.
- Gently fold in chopped Cadbury Creme Eggs using a spatula, being careful not to overmix to keep chunks intact.
- Spoon cheesecake batter over crust in each cup, filling almost to the top (about 2 tablespoons or 30g per cup). Smooth tops gently.
- Bake on middle rack for 18-22 minutes at 325°F (160°C) until edges are set but centers jiggle slightly.
- Cool in tin for 15 minutes, then transfer to wire rack to cool completely. Chill in refrigerator for at least 2 hours, preferably overnight.
- Run a butter knife around edges to loosen and carefully remove cheesecakes from tin or molds. Serve chilled.
Notes
Use room-temperature cream cheese and eggs for smooth batter. Fold Cadbury eggs gently to avoid melting chocolate too much. Do not overbake; slight jiggle in center is ideal. Chill overnight for best texture. Silicone molds ease removal and cleanup. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. Dairy-free and vegan adaptations possible with alternative ingredients.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 4
Keywords: mini cheesecakes, Cadbury eggs, Easter dessert, creamy cheesecake, easy dessert, chocolate cheesecake, bite-sized treats