Mini Easter Cheesecakes With Cadbury Eggs
Mini Easter Cheesecakes are rich bite-sized cheesecakes topped with fun Easter candy for the perfect holiday dessert that kids will love!
Festive Easter Dessert
These Mini Easter Cheesecakes bring a fun touch to the Easter dessert table! Kids will be drawn to the colorful sprinkles, eggs, and chocolate bunny but adults will be swooning over the sweet shortbread crust and rich cheesecake filling!
Sit the kids down with a Mini Cheesecake while the adults sneak a second or even third helping of these bite-sized desserts!
Rebecca’s Recipe Review
Taste: Rich, sweet, slightly tangy cheesecake with a shortbread cookie crust.
Texture: Creamy filled nestled into a firm cookie crust and topped with fluffy whipped cream.
Ease: 5/10
Pros: The vibrant green sprinkles, festive Easter egg candy, and fun mini chocolate bunnies will have kids and even adults excited for dessert time!
Cons: Don’t like Cadbury eggs? That’s ok! Pick what you and your family love for Easter candy! Or make Mini Chocolate Cheesecakes for an extra indulgent treat!
Would I Make This Again? Yes, I love that this recipe whips up 18 delicious Mini Cheesecakes, the perfect amount to bring to the big family Easter dinner party!
Very tasty and was a huge hit with both the kids and adults! Will definitely make these again!
– Jennifer Fernandez
Ingredients For Mini Cheesecakes
This Easter Cheesecake Recipe has three parts to bring this festive dessert to life: the crust, filling, and topping! Don’t be discouraged though, each part has very minimal ingredients, some of which you’re likely to have on hand!
First, the crust! All you need for this is shortbread cookies and melted butter. I used Lorna Doone shortbread cookies but you can use whatever kind you can find or may have on hand.
Next up is the rich filling! This part calls for softened cream cheese, granulated sugar, sour cream, eggs, lemon juice, and vanilla extract.
Finish these Mini Easter Cheesecakes off with a homemade whipped topping! Whip this up using just heavy cream, powdered sugar, and a box of instant cheesecake pudding mix.
Now for the fun part, Easter candy! I topped these off using green sprinkles, mini Cadbury eggs, and mini chocolate bunnies!
Delicious Variations To Try!
- Instead of using cheesecake flavored pudding mix for the whipped topping, you can use vanilla flavored pudding mix!
- Skip the homemade topping altogether and simplify even more by using a store-bought whipped topping!
- Use your own favorite Easter candy! Jelly beans, Hershey’s or Dove chocolate eggs, Peeps, or even a big Cadbury cream egg! The options are both endless and tasty!
- Make a bird nest on top of the cheesecakes using yellow sprinkles and Robin eggs candy!
- Want a bigger cheesecake? Just use a springform pan instead of the cupcake tins!
- Make these any time of the year! Switch up the edible decorations using seasonal candy or sprinkles that fit the holiday. Or just simply make them plain and enjoy!
How To Make Mini Easter Cheesecakes
- Prepare by preheating the oven and lining two cupcake tins with liners.
- Pulse the shortbread cookies in a food processor until fine crumbs form. Then add in the melted butter and pulse again until fully combined.
- Fill each cupcake liner with a tablespoon of crust mixture, making sure to gently press evenly across the bottom.
- Cream together the cream cheese and sugar until smooth.
- Beat the cream cheese mixture along with the sour cream, eggs, lemon juice, and vanilla until smooth. Then fill the cupcake liners with filling, leaving about 1/4 inch of space from the top.
- Bake the mini cheesecakes. Then crack the oven door and leave them in the oven for an hour to allow the cheesecakes to set evenly.
- Cool the cheesecakes to room temperature before moving them to the refrigerator.
- Before Serving whip together the heavy cream, powdered sugar, and instant pudding mix in a small bowl until fluffy.
- Pipe dollops of the whipped topping onto the tops of each cheesecake, then top with green sprinkles and Cadbury mini eggs.
Rebecca’s Tips
Make sure your cream cheese is really soft to prevent any lumps from being in the cheesecake.
How To Store Mini Cheesecakes
Store these Mini Cheesecakes in the refrigerator in an airtight container for up to 3 days.
Check out more great Cheesecake recipes!
- Easy Peanut Butter Cheesecake – Rich, creamy cheesecake on a sweet graham cracker crust!
- Best Ever Blueberry Cheesecake Bars – Topped with a spiced oatmeal crumble that everyone will love!
- No Bake Raspberry Cheesecake – Graham cracker crust, tart frozen raspberries, and whipped topping!
- Apple Cheesecake Bars – Finished off with cinnamon baked apples and oatmeal crumble topping!
- Triple Chocolate Cheesecake – Chocolate lovers NEED a slice of this silky smooth, creamy chocolate cheesecake that sits on a chocolate cookie base and topped with dark chocolate ganache!
Did You Make This Recipe?
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Mini Cadbury Eggs Cheesecakes
Ingredients
Crust:
- 5 ounces shortbread cookies I used Lorna Doone
- 2 tablespoons salted butter melted
Filling:
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- ⅓ cup sour cream
- 2 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant cheesecake pudding mix dry
- 3 tablespoons green sprinkles
- 36 Mini Cadbury eggs
- 18 Mini Chocolate Bunnies I used Lindt Brand
Instructions
- Preheat oven to 350°F and line two cupcake tins with liners for 18 cheesecakes.
- Add the shortbread cookies to a food processor and pulse until fine crumbs form. Add the melted butter and process again until fully combined.
- Fill the cupcake liners with 1 tablespoon of the crust mixture and gently press evenly into the bottom of the pan.
- In a large bowl or stand mixer fitted with a whisk attachment, cream together the cream cheese and sugar until smooth. Scraping down the sides as needed. The cream cheese will need to be very soft.
- Add the sour cream, eggs, lemon juice, and vanilla to the cream cheese mixture and beat until smooth.
- Measure 3-4 tablespoons of filling into the cupcake liners, leaving about ¼ inch of space from the top.
- Bake for 25 minutes, then turn off the oven and crack the oven door and leave the cheesecakes in for 1 additional hour to allow cheesecakes to set evenly.
- After the cheesecakes cool to room temperature, they can be transferred to the refrigerator.
- Before serving, whip the heavy cream, powdered sugar, and instant pudding mix together until fluffy.
- Pipe dollops onto the tops of the cheesecakes then top with green sprinkles and Cadbury mini eggs and mini chocolate bunnies.
Notes
- Instant vanilla pudding mix can be used instead of cheesecake flavored. You can also just use whipped cream.
- Store in an airtight container in the refrigerator for up to 3 days.
- It’s best to top right before serving since the Cadbury eggs don’t hold up well in the fridge when touching the whipped cream topping.
- The crust will soften after about 24 hours in the refrigerator.
- Make sure your cream cheese is really soft so there aren’t any lumps in the cheesecake.
Nutrition
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Very tasty and was a huge hit with both the kids and adults. Will definitely make these again.
Oh my goodness! I love this idea! I’m going to use the decorating idea on my layer cake. I’m layering two layers of carrot cake with a layer of cheesecake sandwiched in between.
Sounds like a delicious cake! So glad we could inspire the decorations!