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
Units
Scale
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
