mini easter egg cheesecakes


CADBURY’S MINI-EGG CHEESECAKES Mini Eggs are one of my favourite Easter Sweets.They make a yummy mini Cheesecake
Course Dessert
Cuisine American, european
Prep Time 2 hours 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 280 kcal
Author Karyn Ryan


  • 1 packet Bourbon Biscuits crushed
  • 60 g butter melted
  • 1 tablespoon caster sugar
  • Cheesecake
  • 1 – 8oz packet cream cheese room temperature (not low fat)
  • 100 g caster sugar
  • 1 large egg
  • 125 ml double cream
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 1 pkt mini eggs crushed with a rolling pin


  • Toasted Coconut 1pkt mini eggs or Lemon Curd.


  1. Preheat oven to 350f/180c and muffin tins with paper cases.
  2. Use a food processor to crush biscuits into crumbs. (or just a rolling pin)
  3. Mix with melted butter and sugar.
  4. Press 1/2 tablespoons crumbs into the bottom of each cupcake liner and set aside.
  5. In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.
  6. Add sugar and salt while beating, add the egg, mixing until incorporated. Stir in cream & vanilla extract, crushed mini eggs.
  7. Stir well.
  8. Let the cheesecake mix stand for about 10 minutes. line. Spoon the cheesecake batter into the cases and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit wobbly.
  9. Remove from the oven and refrigerate (a few hours or even overnight).
  10. oast a couple of spoonful’s of dried coconut in a hot oven (takes about 1 min).
  11. Sprinkle on top of cheesecakes for a nest effect & top with mini eggs OR USE A TSP LEMON CURD AND TOP WITH MINI EGGS
  12. Keep the cheesecakes in the fridge until ready to serve

Recipe Notes

The Prep time includes the time in the fridge