Cadbury Mini Egg Cheesecake

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This creamy vanilla bean Cadbury Mini Egg Cheesecake is nestled inside a buttery Oreo Crust for an indulgent Easter treat.

Easter is just around the corner, and what better way to celebrate than with a decadent dessert that combines the richness of cheesecake with the irresistible crunch of Cadbury Mini Eggs? Say hello to Cadbury Mini Egg Cheesecake – a delightful treat that will leave your taste buds craving more. Whether you're hosting a festive gathering or simply indulging in some quiet time this holiday season, this recipe is guaranteed to impress. So gather your ingredients and let's dive into the delightful world of homemade cheesecake goodness.

Ingredients:

For the Crust:

• 30 double stuffed Oreos (about 375g)
• ⅓ cup (75g) salted butter, melted

For the Cheesecake Filling:

• 24 ounces (680g) Cream Cheese, softened to room temperature
• 1 ½ cups (300g) Granulated Sugar
• ⅓ cup (80ml) sour cream
• 1 tablespoon (15ml) Pure Vanilla Bean Paste
• 3 Large Eggs, room temperature
• ½ cup (75g) Cadbury mini eggs, chopped

For the Vanilla Bean Whipped Cream:

• ⅔ cup (160ml) Heavy Cream
• 1 ½ tablespoons (22.5g) Granulated Sugar
• 1 teaspoon (5ml) Pure Vanilla Bean Paste

Ganache Topping:

• ½ Cup Heavy Cream
• 1 Cup Chocolate Chips

Topping:

• ½ cup (75g) Cadbury mini eggs

Instructions for the Cadbury Mini Egg Cheesecake:

For the Crust:

Preheat your oven to 350°F (177°C).

In a food processor, pulse the double stuffed Oreos until finely crushed.

Mix the crushed Oreos with melted salted butter until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan.

For the Cheesecake Filling:

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.

Add sour cream, pure vanilla bean paste, and eggs one at a time, mixing well after each addition.

Gently fold in chopped Cadbury mini eggs.

Pour the filling over the crust in the springform pan.

Baking the Cheesecake:

Place the cheesecake in the preheated oven and bake for 1 hour and 45 minutes, or until the center is set. If you find that your cheesecake is browning too quickly, dome it with a piece of foil at the 60 minute mark. 

Remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight until completely chilled and set.

Making the Ganache:

After the cheesecake has cooled, prepare the ganache topping.

In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy.

Pour the ganache over the cooled cheesecake and spread it evenly. Chill while you prepare the whipped cream.

For the Vanilla Bean Whipped Cream:

In a mixing bowl, beat heavy cream, granulated sugar, and pure vanilla bean paste until stiff peaks form.

Spread or pipe the whipped cream on top of the chilled cheesecake.

Topping:

Decorate the top of the cheesecake with remaining Cadbury mini eggs.

Serve chilled and enjoy your delicious Cadbury Mini Egg Cheesecake!

Frequently Asked Questions:

1. Can I use regular or gluten free Oreos instead of double stuffed Oreos for the crust?

Absolutely! While double stuffed Oreos add an extra layer of creaminess to the crust, regular Oreos will work just fine as a base for this cheesecake. Gluten free Oreos will taste virtually identical and remove the gluten from this recipe. 

2. Can I substitute vanilla extract for pure vanilla bean paste in the cheesecake filling?

Yes, you can substitute vanilla extract for vanilla bean paste. However, keep in mind that vanilla bean paste adds an intense flavor and beautiful specks of vanilla bean to the filling, enhancing its overall appeal.

3. How long will the Cadbury Mini Egg Cheesecake last in the refrigerator?

When stored in an airtight container, the cheesecake will keep well in the refrigerator for up to 5 days. Just make sure to consume it before the Cadbury mini eggs lose their crunchiness!

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.

Oreo makes a gluten free cookie that is also dairy free.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

Conclusion:

Indulge in Easter candy with this delightful Cadbury Mini Egg Cheesecake recipe. With its creamy texture, crunchy crust, and bursts of milk chocolatey goodness, it's sure to become a holiday favorite. Whether you're sharing it with loved ones or savoring each bite on your own, this cheesecake is a celebration of all things sweet and festive. Happy baking, and may your Easter be filled with joy, laughter, and plenty of delicious treats. 🐰

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS- Try my Fudgy Cadbury Mini Egg Brownies for an indulgent chocolate treat!