This dessert puts together two of our favorites. The Easter Cadbury Egg and cheesecake. Sounds like a match made in heaven!
Alex Daynes shares how to make these rich, personal-size desserts.
Find more of Alex’s recipes on her website, www.myownmealplan.blogspot.com.
Personal Easter Cheesecake Cupcakes
Makes 12 cheesecakes
- 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
Preheat oven to 325.
In a food processor, pulse 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!
- 1 cup brown sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoons vanilla
- Sea Salt
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.