Cadbury Eggs Mini Cheesecake Recipe

Cadbury Eggs Mini Cheesecake Recipe

No baked good screams "Easter" quite like a Cadbury Eggs recipe does. If you're not already the festive baker in the family, you can easily take that role this year with this recipe!

Breanna of @kneadtherecipe on Instagram created these adorable and delicious Cadbury Egg Mini Cheesecakes for you to try as a Spring recipe this season. Baked in her Larder & Vine muffin tins, these cakes pop out with ease for quick and easy serving.

Discover more of Breanna's tasty recipes on her blog or follow her on Instagram to easily follow along on her cooking journey!

Why use our Larder & Vine Ceramic Muffin Tins?

When you decide to bake with our ceramic muffin tins, they come equipped with 6 other pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:

  • 2 baking sheets
  • 1 round pan
  • 1 square pan
  • 1 loaf pan
  • 1 deep roasting pan.

Healthy baking is number 1 on our priority list here at Larder & Vine so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE. 

Cadbury Eggs Mini Cheesecake Recipe

Recipe Summary

Prep time

30 minutes

Cook time

15 minutes





Recipe Ingredients

  • 16 oz cream cheese, softened
  • 2 large eggs, room temperature
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream

  • 1 teaspoon lemon juice
  • ¼ cup sprinkles
  • 1 bag of Cadbury mini eggs, for topping
  • ¼ cup toasted coconut, for topping 

Crust Ingredients

Topping Ingredients

  • 1 sleeve graham crackers
  • 8 oz butter, melted

  • ¼ cup heavy cream
  • 3.4 oz chocolate bar

Recipe Directions

1. First, whip your softened cream cheese on medium speed for a few minutes until fluffy. Add in the vanilla extract and lemon juice and mix. Add in one egg at a time, making sure to fully incorporate each one into the batter.

2. Next, add the sour cream and mix until just combined. Over mixing your batter will create cracks in your cheesecakes! This is optional, but you can also add some sprinkles to the batter.

3. To make the Graham cracker crust, pulse together your Graham crackers with melted butter until combined. It should look dry but have enough moisture to form the base of your mini cheesecakes.

4. Preheat your oven to 350ºF. Add 12 muffin liners to your Ceramic Muffin Tins.

5. Add 1 to 2 tablespoons of the crust to the bottom of each muffin liner. Then, using a cookie scoop, scoop 1 to 2 tablespoons of the cheesecake batter on top. They should be filled almost to the top.

6. Bake for 10 to 12 minutes or until the middle is set. When you shake the pan, the edges should still be slightly jiggly.

7. Let cool while you make the ganache. Melt the chocolate bar with the heavy cream in the microwave in 30 second intervals. Whisk until combined. Let cool before topping on the cheesecakes.

8. Add a spoonful of ganache in the center of each cheesecake to resemble a “nest”. You can sprinkle some toasted coconut on top of them as well. Top each cheesecake with 3 mini Cadbury eggs and enjoy!

9. You can chill in the fridge before serving or store in the fridge in an airtight container for up to 3 days after!