Cadbury Egg Mini Cheesecakes


Easter is another BIG important time of year for my family!  It’s the resurrection of our Lord and Savior Jesus Christ!  Before I get into this sinful dessert here I want to take a  minute to reflect on what Easter truly means to us.  It’s not about Easter eggs and candy and the Easter bunny.  Sure those things are fun and great and we like to have fun with our kids and keep traditions.  But the true meaning of Easter is so much more than we can even understand.  We were saved through Christ’s blood.  HE is the reason we all stand here today!  It’s through him we live.  I’m so grateful to him for the sacrifice he made for me, for my family, for all of us.  And it is Christ who led me to create this blog.  To share things that make me and my family happy with all of you!

So, with that being said….let’s talk cheesecake!  1. IT’S ONE OF THE BEST DESSERTS! 2. Cadbury eggs are one of my favorite Easter candies, EVER! 3. It’s topped with CHOCOLATE!  AHHHHH!  How can you go wrong here!  These are a bit messy, but hey, the best food in life is messy! 😉


Ingredients Crust:

1 cup oreo cookie crumbs

3 tablespoons of melted butter

Ingredients Cheesecake:

1 8 oz package cream cheese, room temperature

1/3 cup sugar

1 tsp vanilla

1 large egg

12 mini cadbury eggs, chopped

1 1/2 cup semi sweet chocolate chips (this will be used later, to coat the cheesecake)

1 tbsp coconut oil

12 mini cadbury eggs to top the cheesecakes


Creme Ingredients:

1/2 cup light corn syrup

1/4 cup butter, softened

1 tsp vanilla

3 cups powdered sugar

yellow food coloring



In a small combine oreo crumbs and melted butter.

Then, gently press mixture in the bottom of 12 paper lined (I use silicone cupcake liners) cupcake pan.

In another bowl, beat cream cheese, sugar and vanilla until smooth.

Add egg and beat on low speed until just combined.

Then gently fold in chopped cadbury eggs.

Spoon mixture over cookie crust.

Bake at 350° for 15-20 minutes or until centers are set.

Cool for 10 minutes while still in the pan.  Then remove and allow cheesecakes to finish cooling on wire rack.

Refrigerate over night.

Before you remove cheesecakes from the fridge, make the creme.

To make the cream, combine corn syrup, butter, vanilla in a large bowl and beat util smooth.

Slowly add in powdered sugar and mix until creamy.

Add in food coloring and set aside.

Once the cheesecakes have set in the fridge over night you can remove the liners.

Top each cheesecake with a tablespoon of the Cadbury creme.  Then place in the fridge for 1-2 hours until creme has set.

Once creme has set, melt the chocolate chips with the coconut oil.  Melt in microwave in 15-30 second intervals, stirring after each.

Pour the chocolate over each cheesecake covering the creme and coming down the side of the cheesecake.  Top each with a mini cadbury egg.