Cadbury Egg Mini Cheesecakes

These Cadbury Egg Mini Cheesecakes are creamy, no-bake desserts that are perfectly portioned for easy serving. With a buttery graham cracker crust, smooth cheesecake filling, and festive pastel egg topping, they’re a fun and simple treat for Easter.

They’re perfectly portioned, simple to serve, and great for spring celebrations!

How to make Easy Cadbury Egg Mini Cheesecakes

Makes approximately 12 servings

Equipment Needed

Measuring cups and spoons, small bowl, spoon, 2 large bowls, and electric mixer or stand mixer, silicone spatula, muffin tin

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

Step-by-Step Process

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.

Helpful Tips for the Best Cadbury Egg Mini Cheesecakes

• Chill crusts before filling: Prevents crumbling.
• Use room-temperature ingredients: Helps everything blend smoothly.
• Fold whipped cream carefully: Maintains a light texture.
• Chill overnight if possible: Best firmness and flavor.
• Keep refrigerated until serving: Especially in warm weather.

Cadbury Egg Mini Cheesecakes

Print

These Cadbury Egg Mini Cheesecakes are creamy, colorful, and made entirely without baking. Each mini dessert features a graham cracker crust, smooth cheesecake filling, and a festive Easter candy topping.

Prep Time 15 minutes

Down Time 4 hours

Total Time 4 hours 15 minutes

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

Instructions

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.