Description

Indulge in Cadbury Egg Cheesecake Cups, a delightful dessert combining buttery sugar cookie cups with a creamy cream cheese filling mixed with crushed Cadbury Mini Eggs. Perfect for any occasion, these easy-to-make treats bring a nostalgic crunch and rich flavor that will wow your taste buds.

Ingredients

Scale

For the Cookie Cups

1 can cooking spray – A light coat ensures your cookie cups release easily without any sticking.
24 ounces sugar cookie dough – Use chilled dough for easy handling and perfectly baked cookie cups.

For the Cream Cheese Filling

8 ounces cream cheese – Soften to room temperature for a smooth and creamy texture.
1 cup confectioners’ sugar – Adds sweetness to the filling.
1/2 cup sour cream – Provides a hint of tanginess.
1 cup heavy cream – Whips up nicely for added richness.
1 teaspoon vanilla extract – Enhances the flavor profile.

For the Topping

1 cup Cadbury mini eggs – Crush some for the filling and keep a few whole for decoration!

Instructions

Preheat Oven: Arrange a rack in the center and preheat your oven to 350°F. Grease a 24-cup mini muffin tin generously with cooking spray for easy removal.
Prepare Cookie Dough: Divide the chilled sugar cookie dough into 1-ounce portions, roll each into a ball, and place gently into the muffin cups. Flatten them just until they are level with the pan.
Bake Cookies: Bake the cookie cups for 18 to 20 minutes until the edges and tops are lightly golden, indicating they are perfectly baked.
Create Indents: While cookies are still warm, press a teaspoon measuring spoon into the center of each cookie to create cups for the filling.
Make Cream Cheese Filling: In a mixing bowl, combine cream cheese, confectioners’ sugar, and sour cream. Beat on medium-high speed until light and fluffy, about 1 minute. Add heavy cream and vanilla extract; beat until thickened, about another minute.
Mix in Mini Eggs: Crush about two-thirds of the Cadbury mini eggs using a rolling pin inside a resealable plastic bag. Stir the crushed mini eggs into the cream cheese mixture for texture.
Fill Cookie Cups: Spoon approximately 2 teaspoons of the cream cheese mixture into each cookie cup, filling nicely. Top each with a whole Cadbury mini egg for decoration.
Optional: Drizzle warm chocolate sauce over the top for an extra indulgent treat before serving.

Notes

Optional: Drizzle chocolate sauce over the top before serving for extra indulgence.
Ensure sugar cookie dough is well chilled to prevent flat cookies.
Press indents evenly into soft warm cookies for perfect cups.
Beat cream cheese mixture until smooth and fluffy to avoid lumps.
Crush mini eggs gently to maintain varied textures.
Store cookie cups in airtight containers at room temperature for 2 days, refrigerated for up to 5 days, or freeze for up to 3 months.
Thaw frozen cups overnight in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cadbury Egg Cheesecake Cups, sugar cookie cups, cream cheese filling, Cadbury Mini Eggs, dessert cups, holiday dessert, easy cheesecake cups