Mini Easter Cheesecakes
Mini Easter Cheesecakes are the perfect no-bake spring treat. A cookie crust is topped with cheesecake filling and crushed Easter candy!
Servings: 12 servings
Equipment
Ingredients
- 1 ½ cups crushed Oreos
- 5 tablespoons salted butter melted
- 1 ½ cups heavy cream
- 1 block cream cheese, room temperature 8 oz.
- 1 cup powdered sugar
- 1 cup crushed Hershey Eggs or Cadbury Eggs
Instructions
- Combine the crushed Oreos and melted butter in a small bowl. Set the bowl aside once the ingredients are well combined while you prepare the cheesecake.
- In a large bowl, whip the heavy cream until soft peaks begin to form. Once the cream develops peaks, add in the cream cheese and powdered sugar. Whisk the ingredients for about 1 minute or until the mixture is homogenous.
- Add the crushed candy eggs and gently fold them into the mixture until they are evenly distributed throughout the cheesecake batter.
- Line a muffin tin with cupcake liners and fill the bottom of each liner with a spoonful of Oreo mixture. Use a small glass to press down on the crushed Oreos to form a crust.
- Fill up each liner with the cheesecake mixture and place the muffin tin in the freezer for 2-3 hours.
- Serve straight from the freezer or slightly thawed, and enjoy!
Notes
- These mini cheesecake bites taste great straight from the freezer or slightly thawed, but because of the amount of heavy cream in them, they should not be left on the counter for more than 30 minutes. This can cause them to begin to melt a little bit.
- It is easy to make this dessert gluten-friendly by using gluten-free Oreo or your favorite brand of gluten-free chocolate crème cookie.
Nutrition
Serving: 1cheesecake | Calories: 415kcal | Carbohydrates: 35g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 185mg | Potassium: 144mg | Fiber: 1g | Sugar: 27g | Vitamin A: 837IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 3mg
