Description

These adorable no bake mini cheesecakes combine creamy filling with a crunchy graham cracker crust and festive Cadbury Mini Eggs. They are simple to prepare, make-ahead friendly, and perfect for Easter gatherings or spring celebrations.

Ingredients

Scale

1 1/2 cups graham cracker crumbs

1/2 cup melted butter

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup Cadbury Mini Eggs, crushed and whole

optional food coloring

optional melted white chocolate

Instructions

1. Line a 12-cup muffin tin with paper liners.

2. Combine graham cracker crumbs and melted butter, press into liners, and chill.

3. Beat cream cheese, sugar, and vanilla until smooth.

4. Whip heavy cream to soft peaks and fold into cream cheese mixture.

5. Fold crushed Mini Eggs into filling, then spoon or pipe over crusts.

6. Top each cheesecake with reserved Mini Eggs and chill for 3–4 hours.

7. Peel off liners before serving and store refrigerated in an airtight container.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no bake
Cuisine: american

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 15
Sodium: 150
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 20
Fiber: 1
Protein: 4
Cholesterol: 50

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