Easter Cheesecakes: Mini Cadbury Egg Cheesecake Recipe
I am so excited about todays recipe! I wait all year long for the Mini Cadbury Eggs to come out on the store shelves and so adding them to this cheesecake seemed perfect. What isn’t to love about these little gems? They are crunchy, absolutely delicious and just what this no bake cheesecake filling was made for. The best part however just might be the Chocolate Chip Cookie Crust! I can’t get wait for all of you to make it for yourself. Just grab the recipe and get started.
I love being able to bring a really scrumptious dessert to family dinners. Although, I will admit that sometimes it can be intimidating to find the perfect recipe.
As a culinary teacher and food blogger I always feel like everyone will be “judging” my work. There is a certain pressure I feel and it drives my Darb totally crazy!
Thankfully there are simple and tasty no bake cheesecakes like this Mini Cadbury Egg No Bake Cheesecake because then I don’t have to worry for a moment.
Every bite of this baby is exactly what your dinner ordered.
Thank you so much for stopping by! This mini Cadbury egg cheesecake recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
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Tips & tricks to achieve the most delicious cookies of your life!
Mini Cadbury Egg No Bake Cheesecake Filling
Begin with the wonderful Cadbury Eggs. Not only are they super delicious but they are also so adorable.
Chop up about 3/4 of a cup for the filling and keep a little for the top too.
Begin by mixing together the cream cheese and sweetened condensed milk with a hand held mixer until it is creamy and smooth.
It is important to be sure that the cream cheese is at room temperature so that it mixes well.
Finally, fold in the whipped topping to the cream cheese mixture. Be sure to do this carefully, so that the topping doesn’t deflate.
Then add the chopped Mini Cadbury Eggs to the filling and stir them in.
Be sure that all of the candy is evenly distributed.
Pour the batter into your Chocolate Chip Cookie Cheesecake Crust {see all of the details of how to make it here} and spread it out into an even layer.
Refrigerate for at least 2 hours to be sure that the filling sets up nicely.
To finish the cheesecake, take your melted chocolate and drizzle it around the top in a circular motion.
Take the rest of the Mini Cadbury Eggs and place them on the top to decorate. I used them on one side…so cute.
The only thing left is to cut a slice and take a bite. With a creamy texture and lots of crunchy candy, you won’t be able to help yourself.
It is an Easter dessert that is not only easy to make but is also something everyone will love. If you prefer M&M’s, try these Easy Easter Chocolate Chip Cookies.
5 Tips for the Perfect No Bake Cheesecake
- Make sure your cream cheese is at room temperature. This will make sure that all of the ingredients mix together well and keep the filling smooth.
- Fold in the whipped topping. The whipped topping will be adding volume to the filling but if you stir it in too quickly it can deflate.
- Allow the cheesecake to sit in the refrigerator for at least two hours. You want the filling to have enough time to set up properly.
- Run a knife around the edge of the spring form pan before releasing the sides and removing it.
- Save the leftovers in the refrigerator for up to 4 days.
Do you love No Bake Cheesecakes? Try these recipes…
- Chocolate Chip Cookie No Bake Cheesecake
- No Bake Strawberry Cheesecake
- Golden Oreo No Bake Cheesecake
- No Bake Margarita Cheesecake
- Lemon No Bake Cheesecake
Mini Cadbury Egg Cheesecake Recipe
Ingredients
Chocolate Chip Cookie Crust
- 2 1/4 cups crisp chocolate chip cookie crumbs {I used Chips Ahoy}
- 1/2 cup butter {melted}
Mini Cadbury Egg No Bake Cheesecake Filling
- 2-8 oz. pkgs. cream cheese {softened}
- 1-14 oz. can sweetened condensed milk
- 1-8 oz. tub whipped topping {thawed}
- 3/4 cup Mini Cadbury Eggs {chopped}
Toppings
- 1/3 cup dark chocolate wafers {melted}
- 1/2-3/4 cup Mini Cadbury Eggs {some chopped and some whole}
Instructions
Chocolate Chip Cookie Crust
- Combine chocolate chip cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
Mini Cadbury Egg No Bake Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the chopped Mini Cadbury Eggs so that they are evenly distributed.
Cheesecake Assembly
- Pour Mini Cadbury Egg cheesecake filling into the crust and spread out into an even layer. Drizzle melted chocolate over the top of the cheesecake in a circular motion. Top with additional Mini Cadbury Eggs. Refrigerate for at least two hours before serving . Leftovers can be stored in the refrigerator for up to 4 days.
