Happy Easter everybody! Easter is such a fun holiday! I love every single holiday because the holidays mean great recipes follow! Traditional recipes such as deviled eggs and sugar cookies are some of my favorites! This Easter, I wanted to develop something creative and fun that everybody would love! I wanted something bite size, adorable, and colorful! As I was planning my recipes, this Personal Easter Cheesecake Cupcakes recipe came to mind! I love it because it is super easy to follow, and the toppings can be whatever flavors you like!
For Easter, of course I wanted to use my favorite little candy, Cadbury eggs! They are so creamy, so delicious, and so addictive. It’s like you eat one and then half the bag is gone and you can’t help but just finish the other half of the bag! So yeah, they’re a dangerous little treat! But they’re also amazing and we’re going to use them! I wanted the top of the Personal Easter Cheesecake Cupcakes to look like a little nest for the eggs. I went ahead and topped them with a little homemade salted caramel sauce and chocolate shavings! They turned out so cute, and they taste even better!
Personal Easter Cheesecake Cupcakes
Below I have the recipe listed with the instructions! These Personal Easter Cheesecake Cupcakes have been tested by both mine and Brandon’s families and they have had high praise! I am making another batch this Sunday for my family party and I think that you should too! Your friends and family will LOVE it! I hope you all enjoy!!
View this recipe in action on Studio 5 with Brooke Walker!
What You’ll Need:
1 cup graham crackers
4 tablespoons butter, melted
2 tablespoons sugar
16 ounces cream cheese
2 eggs
1/2 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 Chocolate Bar
Caramel Sauce: recipe below
1 bag Mini Cadbury Eggs
Caramel Sauce
1 cup brown sugar
6 tablespoons butter
1/2 cup heavy cream
1 teaspoons vanilla
Sea Salt
Want to save this recipe for later? Pin it to Pinterest HERE!
PERSONAL EASTER CHEESECAKE CUPCAKES
Ingredients
- 1 cup graham crackers
- 4 tablespoons butter, melted
- 2 tablespoons sugar
- 16 ounces cream cheese
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 Chocolate Bar
- Caramel Sauce: recipe below
- 1 bag Mini Cadbury Eggs
- Caramel Sauce
- 1 cup brown sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoons vanilla
- Sea Salt
Instructions
- Preheat oven to 325.
- In a food processor, plus graham crackers until they become crumbs. Add melted butter and sugar and mix. Consistency should be similar to wet sand.
- Line cupcake tins with paper liners. Fill liners with a tablespoon of graham cracker mix. Press down to create smooth crust. Bake for 5-6 minutes, or until golden brown. Let cool.
- Prepare cheesecake batter. In electric mixer, start by beating cream cheese. Add eggs, sour cream, sugar, and vanilla and mix well. Batter should be smooth.
- Fill each cupcake tin with about 3 tablespoons of batter, almost to the top.
- Bake for 20 minutes or until tops are set. Allow cheesecake to cool completely in the fridge, about one hour, before serving.
- Grate your favorite chocolate bar into thin slices. I used a milk chocolate Symphony bar.
- Top each cheesecake with one tablespoon of caramel sauce. Add a pinch of grated chocolate pieces and top with Cadbury eggs. Enjoy!
To Make the Caramel Sauce:
- In a medium sauce pan on medium low heat, combine brown sugar, butter, and heavy cream.
- Cook over medium low heat until sauce begins to thicken, about 8 minutes, stirring continually.
- Remove from heat and add vanilla.
- Sprinkle in about 2 teaspoons of sea salt.
- Let cool in refrigerator to allow sauce to firm.
These are so cute! I will have to keep this recipe for next year or even next week!!
Yes you will have to save it for sure! I'm coming out with a new flavor in a few weeks so maybe you can try that one out too!
wow these are adorable!! I LOVE cheesecake anything and cadbury eggs! So this is right up my alley!