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ByBrandie
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This Cadbury Mini Egg Cheesecake has the perfect homemade crust with a luscious cheesecake filling and a chocolate topping with mini Cadbury eggs!
A TASTY EASTER CHEESECAKE
Ready for a fun, indulgent and delicious Easter-themed treat to make? You’re in luck because that’s what this post is all about- an irresistible, creamy Cadbury Mini Egg Cheesecake! With a smooth and creamy cheesecake layer combined with crunchy Cadbury Mini Eggs, a decadent chocolate ganache, and a classic graham cracker crust, it’s the perfect dessert to bring together family and friends during the Easter season. Plus, it’s easy enough that even novice bakers can master it — read on for the recipe!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
What if I don’t have a food processor?
No food processor, no problem! You can still make the graham cracker crumb crust! Simply toss your graham crackers in a ziptop bag and use a rolling pin over the bag to smash them up.
Can I use storebought graham cracker crumbs?
Absolutely! You can use graham cracker crumbs from the store if you don’t want to crush them up yourself. You can find the boxes of crushed graham crackers in the baking aisle – usually near the other prepared crusts.
Do I have to use the chocolate ganache?
The chocolate ganache is optional, but I think it’s totally worth it! But it’s your cheesecake and you don’t have to do that extra step.
What other toppings can I use?
Instead of the ganache, you could use chocolate shavings. You can also add some toasted coconut shavings, sprinkles, more crushed mini eggs, mini chocolate chips, or nothing at all!
How do I get the Cadbury Egg Cheesecake out of the pan?
Using a springform pan is so helpful in removing the cheesecake. I also find it helpful to use parchment paper on the bottom of the pan. You can use a regular round pan, just make sure it is properly greased so that it will come out. I like the nonstick cooking spray that has flour in it (like Baker’s Joy).
How to store leftover cheesecake?
Leftover Mini Egg Cheesecake should be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- graham cracker crumbs
- butter
- cream cheese
- granulated sugar
- all-purpose flour
- vanilla extract
- heavy whipping cream
- large eggs
- mini Cadbury eggs
- semi-sweet chocolate chips
- whipped cream and additional mini eggs for topping
HOW TO MAKE A CADBURY MINI EGG CHEESECAKE:
Preheat the oven to 350F degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
Prepare the crust by adding about 1 1/2 sleeves of graham crackers to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Or use a bowl with an electric hand mixer. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
Add the vanilla extract and heavy cream and mix until just combined.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
Add the crushed Cadbury eggs last and hand stir them in until just combined.
Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350F for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
After the cheesecake has set, prepare the ganache by adding the chocolate chips and heavy cream into a microwave safe bowl and heat for about 45 seconds – 1 minute. Whisk until smooth.
Pour the ganache over top of the cheesecake and smooth evenly.Top with whipped cream and additional crushed mini Cadbury eggs if desired and serve!
CRAVING MORE RECIPES?
- Homemade Easter Egg Brownies
- Easter Bunny Poke Cake
- Easter Egg Cupcakes
- Easter Surprise Cookies
- Easter Banana Pudding Cups
- Cadbury Mini Egg Cookies
- Hot Cross Buns
- Cherry Chocolate Cheesecake
- 50 Easter Recipes
Cadbury Mini Egg Cheesecake
This Cadbury Mini Egg Cheesecake has the perfect homemade crust with a luscious cheesecake filling and a chocolate topping with mini Cadbury eggs!
5 from 6 votes
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Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 12 servings
Author: Brandie @ The Country Cook
Ingredients
Crust:
- 1 ½ sleeves graham crackers (should be 1 1/2 cups)
- 6 Tablespoons butter, melted
Cheesecake filling:
- 4 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 4 Tablespoons all-purpose flour
- 2 teaspoon vanilla extract
- ¾ cup heavy whipping cream
- 3 large eggs
- 2 cups Cadbury mini eggs, crushed
Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- whipped cream and additional Cadbury mini eggs (for topping, optional)
Instructions
Crust:
Preheat the oven to 350F degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
Prepare the crust by adding 1 1/2 sleeves graham crackers to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in 6 Tablespoons butter, melted and pulse until well combined.
Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Filling:
To prepare the cheesecake filling, add 4 (8 ounce) packages cream cheese, softened to room temperature to the bowl of a stand mixer equipped with a paddle attachment. Or use a bowl with an electric hand mixer. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add 1 cup granulated sugar and 4 Tablespoons all-purpose flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
Add 2 teaspoon vanilla extract and 3/4 cup heavy whipping cream and mix until just combined.
Reduce the mixer to low speed and add the 3 large eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
Add 2 cups Cadbury mini eggs, crushed last and hand stir them in until just combined.
Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350F for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
You are looking for a Jell-O consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
Chocolate Ganache Topping: (Optional)
After the cheesecake has set, prepare the ganache by adding ½ cup semi-sweet chocolate chips and¼ cup heavy whipping cream into a microwave safe bowl and heat for about 45 seconds – 1 minute. Whisk until smooth.
Pour the ganache over top of the cheesecake and smooth evenly.
Top with whipped cream and additional Cadbury mini eggs, if desired and serve!
Notes
- Feel free to use a storebought graham cracker crumb crust.
- You can make your own crust using a food processor. No food processor, no problem, see other options for making it in the post.
- The ganache is optional but delicious.
- You can use other toppings like chocolate shavings, sprinkles, etc.
- Store covered in an airtight container in the fridge for up to 3 days.
Course: Dessert
Cuisine: American
Nutrition
Calories: 473kcal | Carbohydrates: 55g | Protein: 5g | Fat: 26g | Sodium: 160mg | Fiber: 2g | Sugar: 44g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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