These Mini Cadbury Egg Cheesecake Bites are the perfect bite-sized Easter dessert, featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and crunchy Cadbury Mini Egg pieces. Whether you’re hosting an Easter gathering or simply craving a festive treat, these mini cheesecakes are a delightful way to enjoy the season!
Why You’ll Love This Recipe
- Creamy & Decadent – The cheesecake filling is rich and smooth, with a melt-in-your-mouth texture.
- Bite-Sized & Perfect for Sharing – These mini cheesecakes are easy to serve at parties or family gatherings.
- Fun Easter Twist – The Cadbury Mini Eggs add a pop of color and a delicious crunch.
- Make-Ahead Friendly – Prepare these cheesecakes in advance for a stress-free dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup Cadbury Mini Eggs, roughly chopped
Directions
1. Prepare the Crust
- Preheat your oven to 325°F (165°C). Line a mini muffin tin with paper liners.
- In a small bowl, mix together the graham cracker crumbs and melted butter.
- Press about 1 teaspoon of the mixture into the bottom of each liner, pressing firmly to create a crust.
2. Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream, mixing until fully incorporated.
- Gently fold in the chopped Cadbury Mini Eggs.
3. Assemble & Bake
- Spoon the cheesecake batter evenly over the prepared crusts in the mini muffin tin.
- Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
- Remove from the oven and let cool completely on a wire rack.
4. Chill & Serve
- Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to set.
- Serve chilled and enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 40 minutes
- Servings: 24 mini cheesecake bites
- Calories: 220 kcal per bite
Variations
- Chocolate Crust – Replace graham crackers with crushed chocolate cookies for a rich chocolatey base.
- Extra Chocolate Drizzle – Melt white or dark chocolate and drizzle over the chilled cheesecakes.
- Nutty Twist – Add chopped almonds or hazelnuts for extra crunch.
- Lemon Cheesecake – Mix in 1 teaspoon lemon zest for a tangy citrus flavor.
- Caramel Swirl – Add a swirl of caramel sauce before baking for extra decadence.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual cheesecake bites for up to 3 months. Thaw in the refrigerator before serving.
FAQs
Can I use a regular muffin tin instead of a mini muffin tin?
Yes! Use a standard muffin tin and increase the baking time to 22-25 minutes.
How do I know when my cheesecakes are done baking?
The centers should be slightly jiggly but not wet. They will set further as they cool.
Can I make these without sour cream?
Yes! Substitute sour cream with Greek yogurt or heavy cream.
Can I use other Easter candies instead of Cadbury Mini Eggs?
Absolutely! Try using chopped chocolate bunnies, M&M eggs, or Reese’s eggs.
Do I have to use paper liners?
Paper liners make removal easier, but you can also grease the muffin tin well.
How can I make the cheesecake filling extra smooth?
Ensure the cream cheese is softened before mixing, and beat until smooth before adding other ingredients.
Can I add a topping to these cheesecakes?
Yes! Try whipped cream, chocolate drizzle, crushed Cadbury Mini Eggs, or caramel sauce.
What’s the best way to chop Cadbury Mini Eggs?
Place them in a sealed plastic bag and lightly crush with a rolling pin or knife.
Can I use a different crust instead of graham crackers?
Yes! Try using chocolate cookies, shortbread cookies, or digestive biscuits.
Can I make these cheesecakes in advance?
Yes! These are perfect for making ahead since they need time to chill and set.
Conclusion
These Mini Cadbury Egg Cheesecake Bites are a fun, festive, and delicious way to enjoy Easter treats. With their creamy cheesecake texture, crunchy chocolate eggs, and buttery crust, they’re guaranteed to be a hit at any spring gathering. Make them today and bring a bite of Easter magic to your dessert table!
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Mini Cadbury Egg Cheesecake Bites
- Total Time: 2 hours 40 minutes
- Yield: 24 mini bites 1x
- Diet: Vegetarian
Description
Delicate, bite-sized cheesecakes with a smooth, creamy filling, studded with pieces of Cadbury Mini Eggs for an extra chocolaty twist. Perfect for Easter celebrations or spring gatherings!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup Cadbury Mini Eggs, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line a mini muffin tin with paper liners.
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Press a small amount into each muffin liner to form a crust.
- Make the Cheesecake Filling: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream until well combined.
- Add the Mini Eggs: Gently fold in the chopped Cadbury Mini Eggs.
- Fill & Bake: Spoon the cheesecake batter over the crust in each liner, filling nearly to the top. Bake for 18-20 minutes, or until the centers are just set.
- Cool & Chill: Allow to cool completely on a wire rack, then refrigerate for at least 2 hours before serving
Notes
- For extra crunch, sprinkle additional crushed Cadbury Mini Eggs on top before baking.
- For a chocolate twist, drizzle melted chocolate over the cooled cheesecakes.
- Store in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 20 minutes
- Category: Desserts, Cheesecakes
- Method: Baking
- Cuisine: American
