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Cadbury Mini Egg Cheesecake

Creamy vanilla bean cheesecake is packed with Cadbury Mini Eggs and nestled inside a buttery Oreo Crust for an indulgent Easter treat.
Course: Dessert
Cuisine: American
Keyword: baking, cadbury, cadbury mini egg cheesecake, cadbury mini eggs, cheesecake, easter, holiday, mini eggs, oreo, oreo crust
Servings: 12

Ingredients

For the Cheesecake:

  • 30 Double Stuffed Oreos
  • 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 Ganache:

  • 1 Cup Heavy Cream
  • ½ Cup Chocolate Chips of Choice (I used semisweet)

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

Instructions

  • 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.
    Decorate the top of the cheesecake with remaining Cadbury mini eggs.
    Serve chilled and enjoy your delicious Cadbury Mini Egg Cheesecake!

Notes

See blog for the following: 
Dietary substitutions and links for dairy replacements 
Dietary substations and links for gluten replacements