Easter Cadbury Mini Cheesecakes (Printable Version)

Creamy individual cheesecakes with chocolate crust and colorful Cadbury Mini Egg topping

# What You Need:

→ Crust

01 - 10 chocolate sandwich cookies, crushed
02 - 3 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 12 ounces cream cheese, softened
04 - ⅓ cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - ¼ cup sour cream

→ Topping

08 - ½ cup heavy cream, cold
09 - 1 tablespoon powdered sugar
10 - ½ cup Cadbury Mini Eggs, chopped or whole

# How To Make It:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Combine crushed chocolate cookies and melted butter in a bowl. Mix until crumbs are evenly moistened.
03 - Divide crumb mixture evenly among liners (about 1 tablespoon per cup). Press down firmly to form bases.
04 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy.
05 - Add egg, vanilla extract, and sour cream. Beat until just combined—avoid overmixing.
06 - Spoon cheesecake filling evenly over each crust (about 2 tablespoons per cup). Smooth tops.
07 - Bake for 16 to 18 minutes until centers are just set (slight jiggle is normal).
08 - Cool in tin for 30 minutes, then refrigerate for at least 2 hours.
09 - Whip heavy cream with powdered sugar until stiff peaks form.
10 - Pipe or dollop whipped cream on each cheesecake. Garnish with Mini Eggs and pastel sprinkles. Serve chilled.

# Expert Suggestions:

01 -
  • These minis bake faster than full cheesecakes but deliver all that same creamy luxury
  • The chocolate cookie crust creates this intense richness that pairs beautifully with the sweet candy topping
02 -
  • Overbeating the filling can cause cracks and sinking centers
  • The cheesecakes continue cooking after leaving the oven, so remove while slightly jiggly
03 -
  • A pinch of salt in the crust intensifies the chocolate flavor
  • Use a cookie scoop to portion the filling evenly among all cups

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