Description

These no-bake mini cheesecakes combine creamy filling with crushed Cadbury Mini Eggs for a festive Easter dessert. Single-serve size makes them perfect for spring gatherings and easy to prepare ahead.

Ingredients

Scale

1 cup graham cracker crumbs

4 tbsp unsalted butter, melted

8 oz cream cheese, softened

1 cup whipped topping

1 cup crushed Cadbury Mini Eggs

1 tsp vanilla extract (optional)

1/3 cup powdered sugar (adjust to taste)

Instructions

1. Mix the graham cracker crumbs and melted butter until the mixture resembles damp sand.

2. Press the crumb mixture into lined muffin cups and chill for 10 minutes to set.

3. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

4. Fold in the whipped topping gently to retain an airy texture.

5. Stir in the crushed Cadbury Mini Eggs until evenly distributed.

6. Spoon the filling over the chilled crusts and smooth the tops with a spatula.

7. Refrigerate the cheesecakes for 2 to 3 hours, or until fully set.

8. Decorate with additional crushed mini eggs or a chocolate drizzle before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 15
Sodium: 150
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0.5
Carbohydrates: 20
Fiber: 1
Protein: 3
Cholesterol: 50

Keywords: individual cadbury egg mini cheesecakes, mini easter desserts, cadbury mini egg cheesecake, no bake cheesecake, easter desserts, spring desserts