Ingredients

The following ingredients have 4 Servings
  • 16 Golden Oreo Cookies
  • 2 8 oz pkg Cream Cheese (softened)
  • 2/3 cup Granulated Sugar
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 4 oz White Chocolate (melted)
  • 1 1/2 cups Cadbury Mini Eggs (crushed)

Instruction

  • Preheat oven to 350 degrees.
  • Line cupcake tins with 16 liners.
  • Place one Golden Oreo Cookie in the bottom of each liner.
  • Put the cream cheese and sugar in a large bowl. Use a hand or stand mixer to beat the cream cheese and sugar together until fluffy.
  • Add the eggs, vanilla and melted white chocolate. Beat again until well combined.
  • Crush the Cadbury Mini Eggs in a blender. Or you could put them in a gallon-sized zippered bag, seal the bag and crush them with a rolling pin.
  • Stir the crushed mini eggs into the cheesecake batter until well combined.
  • Use a large scoop to place about 1/4 cup of the cheesecake batter into each cupcake liner. They should be filled to the top.
  • Bake 17 - 20 minutes, or until cheesecakes are puffed up and still have a little "jiggle" in the center, rotating the pans halfway through baking time.
  • Allow the cheesecakes to cool on the counter and then chill them in the refrigerator overnight.
  • When ready to serve, top each cheesecake with more (whole) mini eggs.