Easter Cadbury Mini Cheesecakes (Printable Version)

Creamy individual cheesecakes with chocolate crust topped with whipped cream and colorful Cadbury Mini Eggs.

# What You'll 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, roughly chopped or whole
11 - extra Mini Eggs and pastel sprinkles for garnish

# Directions:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, combine crushed chocolate cookies and melted butter. Mix until crumbs are evenly moistened.
03 - Divide the crumb mixture evenly among the liners, about 1 tablespoon per cup, and press down firmly to form a base.
04 - In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
05 - Add the egg, vanilla extract, and sour cream. Beat until just combined—do not overmix.
06 - Spoon the cheesecake filling evenly over each crust, about 2 tablespoons per cup, smoothing the tops.
07 - Bake for 16 to 18 minutes, or until centers are just set; they may jiggle slightly.
08 - Remove from oven and cool in tin for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
09 - Just before serving, whip the heavy cream with powdered sugar until stiff peaks form.
10 - Pipe or dollop whipped cream on top of each cheesecake. Garnish with chopped or whole Mini Eggs and optional pastel sprinkles. Serve chilled.

# Expert Advice:

01 -
  • These miniature cheesecakes deliver all the rich satisfaction of a full sized cheesecake in just two perfect bites
  • The chocolate cookie crust creates this incredible foundation that somehow makes the creamy filling taste even more decadent
  • Each one gets its own crown of whipped cream and those speckled Cadbury eggs that make them impossibly cute
02 -
  • Overbaking even by a few minutes will result in dry, cracked cheesecakes, so pull them from the oven when they still have a slight wobble in the center
  • The chilling time is absolutely non negotiable because these need to be completely cold to set properly and achieve that perfect creamy texture
03 -
  • Run a thin knife around the edge of the muffin cups before lifting the cheesecakes out to prevent the crust from sticking to the paper
  • If your oven runs hot, check the cheesecakes at 15 minutes since they continue baking slightly from residual heat

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