Cadbury Mini Egg Cheesecake Recipe
Mini Cadbury Eggs are combined with the perfect No Bake Cheesecake filling to create the ultimate Easter dessert. Perhaps the very best part is the chocolate chip cookie crust.
Prep Time4 hours hrs 15 minutes mins
Cook Time0 minutes mins
0 minutes mins
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 870kcal
Chocolate Chip Cookie Crust
- 2¼ cups crisp chocolate chip cookie crumbs {I used Chips Ahoy}
- ½ cup butter {melted}
Mini Cadbury Egg No Bake Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping {thawed}
- ¾ cup Mini Cadbury Eggs {chopped}
Toppings
- ⅓ cup dark chocolate wafers {melted}
- ½-¾ cup Mini Cadbury Eggs {some chopped and some whole}
Chocolate Chip Cookie Crust
Mini Cadbury Egg No Bake Cheesecake Filling
- 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 set up 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.
Serving: 1slice | Calories: 870kcal | Carbohydrates: 86g | Protein: 12g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 502mg | Potassium: 368mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1092IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 1mg