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Mini Egg Cheesecake | Foodtastic Mom #minieggcheesecake #minieggrecipes #minieggdesserts

Mini Egg Cheesecake

Mini Egg Cheesecake is the dessert you want for all your Spring celebrations. White chocolate cream cheese cakes combine with Cadbury milk chocolate eggs.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings 16
Author Foodtastic Mom


  • 16 Golden Oreo Cookies
  • 2 8 oz pkg Cream Cheese softened
  • 2/3 cup Granulated Sugar
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 4 oz White Chocolate melted
  • 1 1/2 cups Cadbury Mini Eggs crushed


  1. Preheat oven to 350 degrees.

  2. Line cupcake tins with 16 liners.

  3. Place one Golden Oreo Cookie in the bottom of each liner.

  4. Put the cream cheese and sugar in a large bowl. Use a hand or stand mixer to beat the cream cheese and sugar together until fluffy.

  5. Add the eggs, vanilla and melted white chocolate. Beat again until well combined.

  6. Crush the Cadbury Mini Eggs in a blender. Or you could put them in a gallon-sized zippered bag, seal the bag and crush them with a rolling pin.

  7. Stir the crushed mini eggs into the cheesecake batter until well combined.

  8. Use a large scoop to place about 1/4 cup of the cheesecake batter into each cupcake liner. They should be filled to the top.

  9. Bake 17 - 20 minutes, or until cheesecakes are puffed up and still have a little "jiggle" in the center, rotating the pans halfway through baking time.

  10. Allow the cheesecakes to cool on the counter and then chill them in the refrigerator overnight.

  11. When ready to serve, top each cheesecake with more (whole) mini eggs.