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Mini Egg Cheesecake Bites
These cute little no bake Cadbury's Mini Egg cheesecake bites are the perfect tiny treat this Easter! Bitesize cheesecakes loaded with Mini Eggs with a Golden Oreo crust and a chocolate whipped topping.
Prep Time
30 mins
Additional Time
4 hrs
Servings: 24 bites
Calories: 118 kcal
Course:
Dessert
Cuisine:
American , British
Ingredients
Ingredients for the Crust
- ¾ cup crushed Golden Oreo cookie crumbs
- 2 tablespoon unsalted butter melted
Ingredients for the Filling
- 5 oz spreadable cream cheese
- 2 tablespoon sour cream
- 1 tablespoon superfine granulated sugar or caster sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy cream or double cream
- 2 tablespoon powdered sugar or icing sugar
- 4 oz Cadbury's Mini Eggs crushed into bits
Ingredients for the Topping
- ½ cup heavy cream or double cream
- ½ tablespoon cocoa powder dutch processed
- ½ tablespoon powdered sugar or icing sugar
- ½ teaspoon vanilla extract
- 24 Cadbury's Mini Eggs
Instructions
- Begin by lining your mini muffin pan with mini cupcake cases.
- The crusts for these mini cheesecakes is a scaled down version of my Golden Oreo Crust recipe. In a mixing bowl, stir together the crust ingredients - the Oreo cookie crumbs and the melted butter - until you have a crumbly mixture. Spoon this into your prepared liners and press firmly to form the mini cheesecake bases. Set aside while you prepare the filling.
Cup of Yum
Instructions for the Filling
- In a mixing bowl, whip the heavy cream, powdered sugar and vanilla extract to stiff peaks.
- In a separate mixing bowl, whisk together the cream cheese, sour cream and sugar until smooth.
- Add the whipped cream to the cream cheese mixture and fold with a spatula to combine.
- Add the crushed Mini Eggs to the cheesecake mixture and fold to distribute.
- Spoon the filling into a piping bag or ziploc bag and cut off the tip to create a roughly ¾" large hole for piping. Use this to pipe the mixture on top of the prepared crusts.
- Chill the mini cheesecakes in the refrigerator for about 4 hours until set.
Instructions for Topping
- This recipe is essentially a half batch of my Chocolate Whipped Cream. Add the heavy cream, powder sugar, cocoa powder and vanilla to a mixing bowl. Whip to stiff peaks.
- Once the cheesecakes are set, pipe a dollop of chocolate whipped cream on top of each cheesecake and top with a whole Mini Egg.
Nutrition Information
Calories
118kcal
(6%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.05g
Cholesterol
19mg
(6%)
Sodium
45mg
(2%)
Potassium
24mg
(1%)
Fiber
0.3g
(1%)
Sugar
7g
(14%)
Vitamin A
249IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
21mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24bites
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 19mg | 6% |
| Sodium | 45mg | 2% |
| Potassium | 24mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.