Mini Cadbury Eggs Cheesecakes made with a graham cracker crust, creamy cheesecake filling then topped with chocolate ganache, toasted coconut, and Cadbury Mini Eggs. This mini cheesecake recipe is easy to make and perfect for an Easter party!
Spring is here and we are enjoying the warm weather, picnics at the park, and the return of Cadbury Mini Eggs. I’m always excited to get my hands on a bag or two as soon as they hit stores. They may just be my favorite holiday candy throughout the year! We use them to make this Cadbury Mini Eggs Dip for Easter and the kids enjoy making Chocolate Nests with them.
Mini Cadbury Eggs Cheesecake
You may have noticed that we LOVE mini cheesecake recipes. They are by far my favorite dessert recipes to make for parties and family gatherings. The cheesecake combinations are endless and so easy to make.
This mini cheesecake recipe features Cadbury Mini Eggs and is decorated into cute little nests, making them a great bite-size Easter dessert recipe. They are made with a layer of graham cracker crust (note: this recipe can be made with gluten-free graham crackers). The cheesecake batter is simple and creamy using only a handful of ingredients. The star of the show is the topping on the cheesecakes. A rich, creamy chocolate ganache is topped with toasted coconut and Cadbury Mini Eggs.
What mini cheesecake pan should I use?
I highly recommend this Mini Cheesecake Pan. It has 12 cups and removable discs that you can push up from the bottom of the pan. This makes removing the cheesecakes easy and the perfect bite-size treats.
Can mini cheesecakes be made in advanced?
Yes! In fact, I prefer to make this cheesecake recipe the day before a party. After baking and cooling, store in an airtight container and remove from refrigerator when ready to serve. When properly stored, mini cheesecakes will stay fresh for up to 3 days.
How do I prevent my cheesecake from falling or cracking?
Over-mixing the ingredients can incorporate too much air, causing the cheesecakes to rise while baking and collapse as it cools. Mini cheesecakes tend to fall more so than full-size cheesecake, but this is easy to hide with toppings if it does occur.
I don’t mind if my mini cheesecakes fall slightly in the center because it gives me space to fill with tasty toppings. In this case, it made the perfect “nest” filled with chocolate ganache and toasted coconut before adding the Cadbury Mini Eggs. Other topping ideas are fresh berries, whipped cream, and caramel sauce.
How to make chocolate ganache
- Add 8oz semi-sweet chocolate to a medium bowl.
- Heat 1 cup heavy cream in a small saucepan until boiling.
- Pour the cream over chocolate chips and let sit for 5 minutes.
- Whisk melted chocolate chips and heavy cream together until the chocolate is smooth and shiny.
- Ganache will thicken as it cools.
How to toast coconut in a cast iron skillet
- Heat cast iron skillet on low heat.
- Add 1 cup shredded coconut to skillet.
- Stir frequently until coconut begins to turn a light brown color (about 2-3 minutes). Remove from skillet.
More Mini Cheesecake Recipes
How to make mini cheesecakes
Cadbury Mini Eggs Cheesecake
Mini Cheesecakes made with a graham cracker crust, creamy cheesecake filling and topped with ganache, toasted coconut, and Cadbury Mini Eggs.
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Graham Cracker Crust
- 1 cup graham crackers crushed
- 1 tbsp sugar
- 3 tbsp butter melted
- 8 oz semi-sweet chocolate
- 1 cup heavy cream
- 1 cup shredded coconut toasted
- 1 cup Cadbury Mini Eggs
Preheat oven to 350 degrees.
Use a food processor to make graham cracker crumbs.
Mix graham cracker crumbs, a tablespoon of sugar, and melted butter in a small bowl.
Press a tablespoon of crumb mixture into the bottom of each cheesecake pan cup.
In a large bowl or stand mixer, mix cream cheese and sugar together.
Add eggs and vanilla; mix until well combined.
Pour cheesecake mixture into the pan.
Bake for 13-15 minutes. Turn off oven and leave the door slightly open to allow cheesecake to cool for 5 minutes.
Remove from oven and place on wire rack to cool completely.
Top cheesecakes with a ganache, toasted coconut and Cadbury Mini Eggs.
Refrigerate until ready to serve.
Note: this recipe makes 16-18 mini cheesecakes, depending on how full the pan is filled. We often make mini cheesecakes for parties, so I purchased two MINI CHEESECAKE PANS. If you want to use the leftover batter without removing the cheesecakes from the pan while they are cooling, I suggest making the remaining cheesecakes in a lined cupcake pan.
More Easter ideas: