Get ready for Easter with our decadent Cadbury Mini Egg Cheesecake! This is a huge hit every Easter holiday and you need to try it!

This is a fairly classic style cheesecake recipe made with a simple graham cracker crust and cream cheese base. It's baked slowly in a water bath until set. 

Start by preparing the crust using sugar, melted butter, and graham cracker crumbs (you and process your own in a food processor or buy premade crumbs).

Place the crust ingredients into a spring form pan. Partially bake the crust to start in the oven until it is set. 

Form the batter using softened room temperature cream cheese, sugar, eggs, and vanilla. Use a mixer to beat until smooth. 

Roughly chop the candy eggs with a shark knife and fold them in by hand. Leave some aside for topping the cheesecake. 

Pour the batter into the springform pan and top with extra candy eggs. Wrap the base of the pan in foil and set it into a water bath in the oven for even baking. 

Bake until the cheesecake is fully set and the center is slightly jiggly. Let it cool on the counter for about and hour then refrigerate overnight to fully chill. 

Let the cheesecake sit at room temperature for 20-30 minutes before removing the springform on the sides. Slice, serve, and enjoy!

Lauren Nagel is a chef and culinary arts educator. Want more recipes like this? Check them out via the link below or go to for more!