I LOVE Easter - The pastel colors, fresh church outfits, the best candy, and most of all... Easter egg hunts! Following with that theme, I decided to make these cute & colorful cheesecake bites with Cadbury Eggs hidden inside!
The full recipe is below to try it yourself!
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Here's the full recipe:
Ingredients
CRUST
1 cup graham cracker crumbs
2 tbsp sugar
4 tbsp butter, melted
CHEESECAKE FILLING
16 ounces cream cheese, room temperature
1/2 cup sugar
2 tbsp flour
1/2 cup sour cream, room temperature
1/2 tsp vanilla extract
1 tbsp vanilla bean paste
2 large eggs
3 gel food colorings of your choice (I used Yellow, Pink and Purple)
1 Bag of Cadbury Mini Eggs
TOPPING
1/2 cup heavy whipping cream, cold
5 tbsp powdered sugar
1/2 tsp vanilla extract
Sprinkles (optional)
Instructions
CRUST
Preheat the oven to 325°F. Add cupcake liners to a cupcake pan.
Combine the graham cracker crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
Bake the crusts for 5 minutes then remove from the oven. Allow to cool while you make the filling.
FILLING
Reduce the oven to 300°F.
In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed). Scrape down the sides of the bowl.
Add the sour cream, vanilla extract and vanilla bean paste. Beat on low speed until well combined.
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Take 3 bowls and divide the filling between each bowl. I used 2/3 cups per bowl. Then gradually add & stir in drops of food coloring until you get the desired color.
Divide the filling between the cheesecake cups until the cups are mostly full. (I used 1/2 tbsp per color/layer).
Add the Cadbury Egg after the first layer is added to all the cupcake liners. Put in the freezer for 3 minutes, then add the second layer (freeze for 3 minutes), then add the last/top layer.
Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling over night.
When cheesecakes are cooled, remove them from the pan.
TOPPING
To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.
Pipe the whipped cream onto the tops of the cheesecakes.
(Optional) Top with Sprinkles of your choice!