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Mini Cadbury Egg Cheesecakes

These mini cheesecakes are perfect for an Easter celebration. Mini Cadbury eggs add the perfect touch of chocolate! Adapted from Chef Savvy. 

Course Dessert
Servings 12 cheesecakes

Ingredients

For the Crust

  • 1 cup graham cracker crumbs
  • 2 Tbsp. sugar
  • 1/4 cup unsalted butter melted

For the Cheesecake Filling

  • 16 oz. (typically 2 bricks) cream cheese room temperature
  • 1/2 cup sour cream room temperature
  • 1/4 cup sugar
  • 2 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1 cup mini Cadbury eggs chopped

Instructions

  1. Preheat oven to 325F. Line muffin pan with paper liners and set aside. 

  2. In a small bowl, combine graham cracker crumbs, sugar and melted butter. Evenly distribute between cupcake liners. Use a spoon or measuring cup to pat it down to create an even layer. Bake for about 5 minutes until golden brown. Remove and let cool completely. 

  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese until smooth and fluffy. It's important that it's at room temperature otherwise it starts to curdle. 

  4. Add sour cream, sugar, eggs and vanilla. Mix until combined. Use a rubber spatula to scrape down the sides and bottom of the bowl. Mix one last time until fully incorporated. 

  5. Gently fold in the mini Cadbury egg pieces. Once evenly distributed, fill cupcake liners with batter. It should be almost filled to the top. They won't rise like cupcakes. 

  6. Bake for about 20 minutes until cheesecake is set. It will still jiggle a little bit and when it starts to crack on top you've gone to far. Let cool in muffin pan, then place in refrigerator to chill. 

  7. Before serving top with whipped cream and a mini Cadbury egg for garnish.