Easter Cadbury Mini Cheesecakes (Printable)

Delightful creamy mini cheesecakes with chocolate crust and Cadbury Mini Egg topping

# What You Need:

→ Crust

01 - 10 chocolate sandwich cookies (Oreos), crushed
02 - 3 tbsp unsalted butter, melted

→ Cheesecake Filling

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

→ Topping

08 - ½ cup heavy cream, cold
09 - 1 tbsp powdered sugar
10 - ½ cup Cadbury Mini Eggs, roughly chopped or whole
11 - Extra Mini Eggs and pastel sprinkles for garnish (optional)

# Steps:

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 tbsp 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 tbsp per cup), smoothing the tops.
07 - Bake for 16–18 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 -
  • The combination of chocolate cookie crust and creamy cheesecake is like having two desserts in one bite
  • They look impressive but actually come together in under 30 minutes of active work
  • The whipped cream topping balances the richness perfectly
02 -
  • Overbeating the filling after adding the egg introduces too much air, causing the cheesecakes to puff up then collapse into cracked tops
  • The cheesecakes continue cooking as they cool in the tin, so pulling them out when they still jiggle slightly in the center is actually correct
  • Room temperature ingredients are non negotiable for achieving that silky smooth texture
03 -
  • If your liners are wrinkling or collapsing, try nesting two liners together for extra support
  • A small cookie scoop makes portioning both the crust and filling much faster and more consistent

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