Easter Cadbury Mini Cheesecakes (Print View)
Creamy individual cheesecakes with chocolate crust and colorful Mini Egg topping
# Ingredient List:
→ 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
# How to Make:
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 individual portions mean everyone gets their own perfect little cheesecake without fighting over slices
- That chocolate cookie crust balances the creamy filling in a way that feels indulgent but not overwhelming
02 -
- Overmixing the filling after adding the egg introduces air bubbles that cause cracks during baking
- The cheesecakes continue cooking as they cool, so removing them while slightly jiggly is perfect
03 -
- Run a thin knife around the edges of the liners before removing for clean release
- Chill your mixing bowl before whipping cream for faster, stiffer peaks