How long can you keep mini cheesecakes?

You can keep Cadbury Mini Eggs Cheesecake in the refrigerator for up to five days. Store them in an airtight container to maintain freshness and texture. The flavors actually improve after a day or two as the cheesecake sets and the filling firms up. If you want to keep them longer, freeze the baked cheesecakes before adding toppings and decorations.

How to decorate a mini egg cheesecake?

To decorate Cadbury Mini Eggs Cheesecake, start with a layer of smooth ganache, then add toasted coconut for texture. Top with Cadbury Mini Eggs either in a playful scatter or arranged in patterns. For a festive touch, use pastel liners or sprinkle dyed coconut flakes. The decoration should reflect the season and highlight the candy eggs' vibrant colors.

How does the number of eggs affect cheesecake?

The number of eggs in Cadbury Mini Eggs Cheesecake affects the structure and creaminess of the filling. Too few eggs can leave the cheesecake too soft or unstable, while too many can create a dense or rubbery texture. Two eggs in the recipe strike the perfect balance, giving the cheesecake a rich yet silky finish that holds its shape when sliced.

How long does a cheesecake take to set?

Cadbury Mini Eggs Cheesecake takes at least two hours to set in the refrigerator, though overnight is best. This time allows the filling to firm up completely and the ganache to hold its shape. Rushing the chill time can lead to soft, runny centers or melted toppings, so be patient for the best result.

Cadbury Mini Eggs Cheesecake – 1 No-Bake Favorite

Name: Cadbury Mini Eggs Cheesecake
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 3/4 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 1 cup graham crackers, crushed; 1 tbsp sugar; 3 tbsp butter, melted; 8 oz semi-sweet chocolate, chopped; 1 cup heavy cream; 1 cup shredded coconut, toasted; 1 cup Cadbury Mini Eggs

Description

Cadbury Mini Eggs Cheesecake is a creamy, festive Easter dessert with a crunchy graham cracker crust, rich chocolate ganache, and a playful candy topping everyone will love.

Ingredients

Scale

Cheesecake Filling

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

Ganache

8 oz semi-sweet chocolate, chopped

1 cup heavy cream

Toppings

1 cup shredded coconut, toasted

1 cup Cadbury Mini Eggs

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Instructions

1. Preheat oven to 350°F.

2. Use a food processor to crush graham crackers finely.

3. Mix graham cracker crumbs, sugar, and melted butter in a bowl.

4. Press one tablespoon of crust mixture into each mini cheesecake pan.

5. In a stand mixer, beat cream cheese and sugar until smooth.

6. Add eggs one at a time, then mix in vanilla.

7. Pour filling into each pan over the crust.

8. Bake for 13–15 minutes until edges are set and centers slightly jiggle.

9. Turn off oven, crack door, and let sit for 5 minutes.

10. Remove from oven and cool on wire rack completely.

11. Heat heavy cream until steaming, pour over chopped chocolate, and stir until glossy.

12. Top each cheesecake with ganache, toasted coconut, and Mini Eggs.

13. Refrigerate for at least 2 hours before serving.

Notes

To freeze, wrap baked cheesecakes (without toppings) tightly and store for up to 1 month.

Ganache can be made ahead and gently reheated before topping.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 280
Sugar: 18g
Sodium: 140mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg