Cadbury Mini Egg Cheesecakes

That’s no robin’s egg on top, these Cadbury mini egg cheesecakes use spring’s favorite candy for a festive take on miniature cheesecake.

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Today is the official first day of spring but some of my bulb flowers already bloomed last week because of the extra freakish weather we’ve been having in Ohio. Legit it was in the 70s one day and snowing the next. Thankfully a friend gave me the novel idea of cutting them to put in vases inside. How I did not think of this on my own is a bit pathetic but they are safe indoors for as long as cut flowers can last – certainly longer than frost bitten ones.

Besides erratic weather, spring brings the best thing since the Reese’s pumpkins in the fall – Cadbury mini eggs! Personally, I prefer the royal dark ones because most mass produced milk chocolate is hardly chocolate anymore (I’m looking at you, Reese’s), but I also enjoy the dark chocolate as a contrast to an otherwise overly sweet treat. That being said, cheesecake isn’t overly sweet so you could use either type of Cadbury chocolate in these mini egg cheesecakes based on your preference.

Other than that I don’t really know what else you need to know to be convinced to make these mini egg cheesecakes, unless you are a purist and eat them straight out of the bag with no exceptions. If so, I respect that. But if you are willing to part with half a bag I think these are worth it. They are quicker to prepare than a full-sized cheesecake, can be made ahead (basically have to be due to chilling time), and are cute but not too cute to eat! But if cheesecake isn’t your jam then I also have recipes for Cadbury mini egg cookies, 7-layer bars, gooey butter cake, and rice treats.

CADBURY MINI EGG CHEESECAKES

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Yield: 1 dozen Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 sleeve (2 oz, 4 sheets) graham crackers, finely ground in food processor (~1 cup)
• 2 Tbsp butter, melted

FILLING

• 12 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 24 mini candy coasted chocolate eggs*, chopped (~1/2 cup)

GANACHE

• 1/2 cup chopped dark* chocolate
• 1 Tbsp heavy cream

TOPPING

• 1/4 cup shredded coconut, toasted
• 36 mini candy coasted chocolate eggs*

Directions

1. Preheat oven to 350 degrees. Combine ground chocolate graham crackers and melted butter into a bowl until well combined.  Spoon into 12 mini cheesecake cups** that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat.  Partially bake for 5 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese and sugar until smooth. Beat in egg and vanilla until combined. Fold in the chopped chocolate eggs.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
4. Meanwhile, in a small bowl add the chocolate and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
5. Once cooled, remove cheesecakes from pan and top each with a teaspoonful of chocolate ganache, a sprinkle of toasted coconut, and 3 chocolate eggs. Refrigerate until ready to serve.

Notes

*I like Cadbury royal dark, but you can use milk chocolate if you prefer. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Mini Chocolate Chip Oreo Cheesecakes and decoration inspired by A Pumpkin and a Princess.