Mini Egg Cheesecake Bites for Easy Spring Parties
Mini egg cheesecake bites are creamy, no-bake vanilla cheesecake cups with a sweet cookie crust and crunchy Cadbury Mini Eggs—an easy make-ahead spring dessert for parties, brunches, and potlucks.
Equipment
- Standard 12-cup muffin tin
- Paper or foil muffin liners
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Rolling pin and zip-top bag (or food processor)
- Small glass or measuring cup (for pressing crust)
- Sharp, heavy knife (for chopping Mini Eggs)
- Plastic wrap
Ingredients
For the crust
- 150 g finely crushed Golden Oreo cookies or vanilla sandwich cookies (without filling)
- 60 g unsalted butter melted
- 15 g granulated sugar
For the cheesecake filling
- 225 g full-fat cream cheese, brick style room temperature
- 120 ml heavy whipping cream (35% fat)
- 75 g granulated sugar
- 5 ml pure vanilla extract
- 2–3 ml fresh lemon juice
- 1 g fine sea salt small pinch
- 120 g Cadbury Mini Eggs roughly chopped
For topping (optional but recommended)
- 120 ml heavy whipping cream cold
- 10 g powdered sugar
- 40–60 g Cadbury Mini Eggs chopped or left whole, for garnish
Instructions
- Line a standard muffin tin with 12 paper or foil liners.
- Crush the Golden Oreos/vanilla cookies (without filling if applicable) into fine crumbs using a zip-top bag and rolling pin or a food processor.
- In a medium bowl, mix cookie crumbs, granulated sugar, and melted butter until the mixture looks like damp sand and holds together when pressed.
- Divide the crumb mixture among the muffin liners and press firmly into an even layer with the bottom of a small glass or measuring cup.
- Refrigerate the crusts while you make the filling (10–15 minutes helps them firm up).
- Beat room-temperature cream cheese in a mixing bowl on medium speed until completely smooth, 1–2 minutes, scraping the bowl once.
- Add granulated sugar and a pinch of fine sea salt and beat until fluffy and mostly dissolved, 1–2 minutes. Mix in vanilla extract and lemon juice just until combined.
- In a clean, cold bowl, whip the heavy cream for the filling to medium-stiff peaks.
- Beat in about one-third of the whipped cream on low to lighten the cream cheese base, then gently fold in the remaining whipped cream with a spatula until no streaks remain.
- Roughly chop the Cadbury Mini Eggs into chunks (avoid making lots of fine dust), then fold into the cheesecake mixture.
- Spoon or pipe the cheesecake mixture onto the chilled crusts, filling liners nearly to the top. Smooth the tops with a spoon or offset spatula.
- Cover loosely with plastic wrap and refrigerate at least 4 hours (or overnight) until fully set.
- Optional topping: just before serving, whip the remaining cold heavy cream with powdered sugar to soft or medium peaks and pipe or dollop onto each bite.
- Garnish with additional Mini Eggs (whole, halved, or chopped) and serve chilled (in liners or peeled and arranged on a platter).
Nutrition
Calories: 210kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 140mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 450IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!
