There are two candies that I wait for each easter. Starburst jelly beans ( the best jelly beans ever) and mini cadbury eggs. There is something about that candy shell on a mini cadbury egg that just makes it different than any other candy. While my regular MO is to just eat these babies straight out of the bag, I decided that this year I would also try to bake with them. That is when these mini cheesecakes were born.
I suggest using a mini cheesecake pan for these desserts. The crushed cadbury eggs hold together better in a smaller set up.
I started by making a cream cheese base with powdered sugar and added in half a bag of crushed mini cadbury eggs.
Then I mixed graham cracker crumbs and butter and pressed it into the muffin tin.
I added a half cup of cream cheese batter into each muffin tin and placed it in the fridge for 6 hours.
When the cadbury mini cheesecakes are properly set up I decorated them with a dollop of whipped topping and a whole mini cadbury egg.
This is perfect portion controlled Easter dessert!!!Print