Ingredients
Scale
3/4 cup crushed graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter, melted
12 oz cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 1/2 cups heavy whipping cream
1/3 cup crushed Cadbury Mini Eggs
12 whole Cadbury Mini Eggs
Instructions
- Line a muffin pan with cupcake liners.
- Melt the butter, then add graham cracker crumbs, sugar and melted butter to a small bowl and stir until combined.
- Divide the crumb mixture between the cupcake liners, and press down to form the crust. Put the pan in the freezer.
- Beat the cream cheese for 2 minutes in a large bowl, then beat in the powdered sugar, vanilla and lemon juice, until fluffy.
- In a separate large bowl, beat the heavy cream on medium-high speed for 3-5 minutes, until stiff peaks form.
- Fold 2 cups of the whipped cream mixture into the cream cheese mixture, then fold in the crushed Cadbury Mini Eggs. refrigerate the rest of the whipped cream.
- Pipe or spoon the mixture into the muffin tins, then tap the pan down to better flatten the cheesecakes.
- Chill for 4 hours or more in the refrigerator to set.
- Once ready to serve, top with a dollop of whipped cream and a Cadbury Mini Egg.
Notes
- Storage: Refrigerate
- Prep Time: 15 minutes
- Down Time: 4 hours or more
- Category: Dessert