Why are Mini Eggs Being Discontinued?

While rumors circulate, Cadbury Mini Eggs are typically a seasonal product . They may disappear after Easter but often return the following year. Be sure to stock up while you can!

Can You Get Cadbury Mini Eggs in the USA?

Yes! Cadbury Mini Eggs are widely available in the U.S. during Easter. You can find them in most grocery stores, supermarkets, and online retailers .

Can You Get Cadbury Mini Eggs Year-Round?

Sadly, no. Mini Eggs are primarily sold during Easter season , though some stores and online retailers may carry limited stock year-round.

Can You Bake With Cadbury Mini Eggs in the Oven?

Yes, but with caution! The candy shell may crack or melt , so it's best to use them as toppings after baking. For baked-in treats, consider crushing them first.

Can I Substitute the Shortbread Crust With Another Cookie?

Absolutely! Try: Graham crackers for a classic cheesecake crust. Digestive biscuits for a buttery, European-style crust. Chocolate cookies for a richer twist!

Can I Make These Mini Cheesecakes in Advance?

Yes! They store well for 2-3 days in the fridge. This makes them a perfect make-ahead Easter dessert!

Mini Easter Cheesecakes with Cadbury Eggs

Description

Mini Easter Cheesecakes are rich, bite-sized treats topped with festive Easter candy, making them the perfect holiday dessert that kids and adults alike will love! The combination of a buttery shortbread crust, creamy cheesecake filling, and playful toppings makes these a must-have for your Easter celebration.

Ingredients

Scale

5 oz shortbread cookies (such as Lorna Doone)
2 tbsp melted butter
16 oz cream cheese, softened
3/4 cup granulated sugar
1/3 cup sour cream
2 large eggs
2 tsp lemon juice
1 tsp vanilla extract
1/2 cup heavy cream
2 tbsp powdered sugar
1 tbsp instant cheesecake pudding mix
3 tbsp green sprinkles
36 Mini Cadbury Eggs
18 Mini Chocolate Bunnies (Lindt brand recommended)

Instructions

Preheat oven to 350°F and line a cupcake tin with 18 liners.
Pulse shortbread cookies in a food processor until fine crumbs form.
Add melted butter to the crumbs, pulsing again until fully combined.
Distribute 1 tbsp of crust mixture into each cupcake liner, pressing down firmly.
In a large bowl, beat softened cream cheese and sugar until smooth.
Add sour cream, eggs, lemon juice, and vanilla extract, mixing at low speed until silky smooth.
Spoon about 3-4 tbsp of filling into each liner, leaving 1/4 inch of space.
Bake at 350°F for 25 minutes until centers are set but slightly jiggly.
Turn off the oven and cool for 1 hour with the door slightly open.
Let cool to room temperature, then refrigerate for at least 2 hours.
Beat heavy cream, powdered sugar, and pudding mix until stiff peaks form.
Pipe a small dollop of whipped cream onto each cheesecake.
Sprinkle green sprinkles over the top.
Place two Mini Cadbury Eggs and a chocolate bunny on each cheesecake.

Notes

Serve chilled for the best texture. Pair with coffee or tea for a delightful treat. Garnish with extra chocolate drizzle or powdered sugar for an elegant touch. Arrange on a festive dessert platter with other Easter treats.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 220
Sugar: 14g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg

Keywords: Easter cheesecake, mini cheesecake, Cadbury eggs, holiday dessert