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Close up photo of a mini cheesecake topped with green sprinkles, mini cadbury eggs, and chocolate bunny.
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5 from 1 vote

Mini Cadbury Eggs Cheesecakes

These cute little cheesecakes are perfect for Easter! Creamy cheesecake filling sits atop a shortbread crust and is topped with a cheesecake pudding whipped cream.
Prep Time15 mins
Cook Time25 mins
Cooling Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 18 people
Calories: 215kcal



  • 5 ounces shortbread cookies I used Lorna Doone
  • 2 tablespoons salted butter melted


  • 16 ounces cream cheese softened
  • ¾ cup granulated sugar
  • cup sour cream
  • 2 large eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract


  • 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


  • 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.


  • 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.


Calories: 215kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 158mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 538IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg