Cadbury Egg Cheesecake
With a quick homemade graham cracker crust and an ultra creamy no-bake base, this Cadbury Egg Cheesecake is my very favorite Easter dessert.
Ingredients
- 1 cup graham cracker crumbs
- 1/3 cup salted butter, melted
- 1 pint whipping cream
- 3/4 cup granulated sugar
- 24 oz cream cheese
- 1 (3.4 oz) packaged cheesecake (or vanilla) flavored pudding mix
- 1 cup crushed cadbury mini eggs + extra for garnish
- 1/3 cup hot fudge topping
Instructions
- Combine the graham cracker crumbs and melted butter in a small bowl.
- Press into the bottom of a 9 inch spring form pan. Refrigerate until needed.
- In the bowl of a stand mixer, whip together the cream and sugar until stiff peaks form. Transfer to a separate bowl.
- Now mix the cream cheese until smooth. Scrape the sides of the bowl and slowly add the pudding mix powder to the cream cheese while mixing. Scrape down the sides periodically while mixing.
- Once the cream cheese mixture is smooth, add the whipped cream to the cream cheese mixture one scoop at a time until all of the whipped cream has been added.
- Fold in the crushed cadbury mini eggs.
- Pour into the prepared crust and spread smooth.
- Refrigerate for at least a few hours, if not over night before getting ready to serve.
- Right before serving, heat the hot fudge topping until warm and then pour and spread over the top of the cheesecake and top with more mini eggs for garnish if desired.
- Store in the fridge for tup to 4 days or freeze for up to 2 months.
- Enjoy!
Nutrition
Calories: 4941kcal | Carbohydrates: 269g | Protein: 61g | Fat: 414g | Saturated Fat: 248g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 107g | Cholesterol: 1222mg | Sodium: 2847mg | Potassium: 1500mg | Fiber: 3g | Sugar: 212g | Vitamin A: 16093IU | Vitamin C: 3mg | Calcium: 1040mg | Iron: 5mg