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Marilyns Treats

March 10, 2020 · 38 Comments

Raspberry Cheesecake Mini Cadbury Eggs

Cheesecake· Recipe Archive

Raspberry Cheeseake with Mini Cadbury Eggs Now is the season to turn your ordinary cheesecake into a fresh fruit delight! Add your fruits directly to the filling as well as being used for a topping.
Raspberry Cheeseake with Mini Cadbury Eggs Now is the season to turn your ordinary cheesecake into a fresh fruit delight! Add your fruits directly to the filling as well as being used for a topping.

Raspberry Cheesecake Mini Cadbury Eggs

I am really loving these cheesecakes with the fruit in the filling as well as on top the cheesecake.

I don’t usually use a lot of raspberries in recipes even though I love them. The seeds are just a problem for me.

With Spring almost here in Michigan I am really excited to use local in season produce and fruit.

Warning! I will be posting some more of my healthier recipes and lighter more weather friendly recipes.

My Dr has hollered about my terrible food choices, so I am going to listen!

I can’t wait until I can take walks again. It calms me and I am in a much better mood.

These are the INGREDIENTS You will need:

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter melted
  • 1 tablespoon sugar
  • 3 8 ounce cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 8 ounces sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups raspberries
  • 1 cup Cool Whip
  • 1/4 cup sour cream
  • 1 cup mini cadbury eggs

These are the INSTRUCTIONS for preparation:

  • Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
  • Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
  • Add sour cream, vanilla and lemon extracts. Gently stir in raspberries. add chopped cadbury eggs. Pour mixture into cooled crust.
  • Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
  • Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.

NOTES

I used a food processor for the raspberries to have them mix in the filling better.I put the cadbury eggs in cheesecloth and hit them with a rolling pin to break them up before I added them. I skipped the whipped cream topping and added shaved chocolate.

Raspberry Cheeseake with Mini Cadbury Eggs Pinterest

Eliminating carbs seem to help too! Eliminating sugar in my diet has even made me fell healthier and more alert.

To all you ladies that preach these habits I am finally listening!

As I revive older posts though you may still see the old “me” in my foods. Especially this one. But I wanted to go out with a bang!!

Healthier recipes are in the works. I promise.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Raspberry Cheeseake with Mini Cadbury Eggs Now is the season to turn your ordinary cheesecake into a fresh fruit delight! Add your fruits directly to the filling as well as being used for a topping.

Raspberry Cheesecake Mini Cadbury Eggs

The raspberry filling inside the cheesecake is a winner!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fruit, holiday, raspberry
Method: Bake
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Adjust Servings: 8
Calories: 402kcal
Author: Marilyn

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter melted
  • 1 tablespoon sugar
  • 3 8 ounce cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 8 ounces sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups raspberries
  • 1 cup Cool Whip
  • 1/4 cup sour cream
  • 1 cup mini cadbury eggs

Instructions

  • Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
  • Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
  • Add sour cream, vanilla and lemon extracts. Gently stir in raspberries. add chopped cadbury eggs. Pour mixture into cooled crust.
  • Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
  • Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.

Notes

I used a food processor for the raspberries to have them mix in the filling better.
I put the cadbury eggs in cheesecloth and hit them with a rolling pin to break them up before I added them. 
I skipped the whipped cream topping and added shaved chocolate.
If you like fruit in your desserts then click to see my Blueberry Lemon Cake Cheesecake, Mango Cheesecake, or Blackberry Cobbler.
©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 402kcal (20%) | Carbohydrates: 49g (16%) | Protein: 9.6g (19%) | Fat: 44.7g (69%) | Saturated Fat: 25.3g (127%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 190.4mg (63%) | Sodium: 553.7mg (23%) | Potassium: 0mg | Fiber: 1.3g (5%) | Sugar: 39.8g (44%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankIrene says

    March 26, 2020 at 11:22 AM

    This looks like the perfect treat for Easter Sunday!

    Reply
    • blankMarilyn says

      March 26, 2020 at 3:13 PM

      Thank you Irene! It is really a different kind of cheesecake.

      Reply
  2. blankBeverly says

    March 25, 2020 at 10:48 PM

    Marilyn,
    You know cheesecake is my weakness. Congratulations, you are being featured at Thursday Favorite Things. I hope you stop by.
    Hugs,
    Bev

    Reply
    • blankMarilyn says

      March 26, 2020 at 8:47 AM

      Thank you so much Beverly! I am honored. You know I hope to never miss a party. I may be behind in answering comments but the parties get me out and about too! Stay safe and healthy. Hugz.

      Reply
  3. blankChas Greener says

    March 18, 2020 at 6:49 PM

    Sounds delicious my friend! Thanks for sharing.

    Reply
    • blankMarilyn says

      March 18, 2020 at 7:27 PM

      Thank you Chas!! Stay safe and healthy.

      Reply
  4. blankKate - Gluten Free Alchemist says

    March 18, 2020 at 12:36 PM

    This sounds delicious Marilyn. I am a sucker for a yummy cheesecake. What is ‘Cool Whip’ though? I’m not sure it is something we have in the UK.

    Reply
    • blankMarilyn says

      March 18, 2020 at 3:52 PM

      Thanks Kate. It is an imitation whipped cream. It comes frozen and you thaw it. Kind of less body than the whipping cream. But it comes in DF, GF, lowfat and chocolate. I know there are a few “staples” in the States that aren’t in the UK. I always forget to add that info. I love cheesecake too! Stay safe. Hugz

      Reply
  5. blankClearissa Coward says

    March 11, 2020 at 12:21 PM

    Marilyn this looks amazing. Just yummy. I can’t wait to see what you do with your lighter recipes. TFS.

    Reply
    • blankMarilyn says

      March 11, 2020 at 4:10 PM

      Thank you Clearissa. It just takes time to figure out how to change the recipe. And I don’t do that until I am making it! Thanks for the kind thoughts. Enjoy the week!

      Reply
  6. blankAmy @ The Quiet Homemaker says

    May 7, 2018 at 1:48 PM

    Mini Cadbury Eggs?! OMG!

    Thanks for linking up @LiveLifeWell!

    Blessings,

    Amy

    Reply
    • blankMarilyn says

      May 7, 2018 at 7:46 PM

      They were such a nice addition. I love adding surprises to my food. Enjoy your evening!

      Reply
  7. blankApril J Harris says

    May 7, 2018 at 11:50 AM

    Your Raspberry Cheesecake with Cadbury Mini Eggs looks so tempting, Marilyn! What a lovely spring dessert. I’m so glad you shared it with us at the Hearth and Soul Link Party. Hope to see you at the party again this week. Have a lovely week!

    Reply
    • blankMarilyn says

      May 7, 2018 at 7:45 PM

      I am glad you are enjoying it April. It was such a sweet surprise for the table at Easter. Enjoy your evening!

      Reply
  8. blankAnn @ Live The Old Way says

    May 7, 2018 at 9:08 AM

    Cheesecake is always a hit at our house! Thanks for sharing this with us at the Homestead Blog Hop!

    Reply
    • blankMarilyn says

      May 7, 2018 at 7:45 PM

      You are welcome Ann. Thank you for allowing me to share my recipes. Enjoy your evening!

      Reply
  9. blankJulie says

    May 6, 2018 at 7:41 PM

    Hi Marilyn, this cheesecake looks so good. Thanks for sharing at our Cooking and Crafting with J & J.
    Enjoy the week
    Julie

    Reply
    • blankMarilyn says

      May 6, 2018 at 8:11 PM

      I am glad you like it Julie. It is delicious! Have a great week.

      Reply
  10. blankAngie says

    May 5, 2018 at 11:33 PM

    Oh my, yummy! That looks so good!

    Reply
    • blankMarilyn says

      May 6, 2018 at 9:55 AM

      Thanks Angie! Have a wonderful day!

      Reply
  11. blankJulie @ Back To My Southern Roots says

    May 4, 2018 at 6:14 PM

    This looks delicious! Thanks for sharing on Foodie Friday!

    Reply
    • blankMarilyn says

      May 4, 2018 at 9:19 PM

      Thank you Julie. I am glad you like it!! Have a great week.

      Reply
  12. blankAmy says

    May 4, 2018 at 2:05 PM

    We are trying to cut back on carbs and sugars too. Those silly doctors should stay in their own pantries don’t you think!?! You make such wonderful food so I am so impressed that you are working on eating healthier. I’ll be anxiously awaiting some “healthier” recipes from you since if anyone can do it, you can. Thank you for sharing at Sugar and Spice link party. Oh, and my granddaughter wants to know why this recipe is called raspberry cheesecake mini cadbury eggs.

    Reply
    • blankMarilyn says

      May 4, 2018 at 4:24 PM

      Thank you Amy for the boost! I am going to try and rewrite recipes as I make them again. It is a lot of work! LOL. The cheesecake is called raspberry with mini cadbury eggs because it has the raspberry in the filling, I used a food processor. And Inside the filling are chopped mini cadbury eggs. I didn;t get the note about the additions in the recipe. When I posted it, half the SEO was missing. It did one of those are you sure you want to post this messages. I guess it affected the recipe too. Thanks for catching that!! LOL.

      Reply
  13. blankARTantana says

    May 4, 2018 at 4:16 AM

    This really looks good and am sure tastes yummy too.Maybe will try it out for my girls.

    Greetings from Sydney and have a great weekend!

    Shantana

    Reply
    • blankMarilyn says

      May 4, 2018 at 8:33 AM

      Thank you. I hope they get a chance to sample it. Greetings back! Have a great day!

      Reply
  14. blankShirley Wood says

    May 3, 2018 at 8:19 AM

    Marilyn, if we were neighbors we could suffer together with that eliminating carbs thing and making the pantry more healthy! Not an easy task. I love to go walking too! Your recipes are always scrumptious. I have been saving Low Carb recipes to a Pinterest board in hopes of incorporating more into our diet! I am trying too! Love you sharing with us at Merry Monday. We can do it!!!

    Reply
    • blankMarilyn says

      May 3, 2018 at 11:18 AM

      Thank you Shirley! I am trying to first cut my postions and eliminate bread. I will attack the rest when I get that down. My problem other than loving carbs is those are such a fast and cheap way to hurry to put a meal on the table. Also, my kids and granddaughter are meat free, so they eat a lot of organic and veggie pastas. It is a battle. And the fact I don’t do a weekly meal pllan and shop accordingly is a killer. Baby steps. Maybe we can just talk about it since I need someone to go through this journey with me! Thanks for your support!

      Reply
  15. blankLisa Kerhin says

    May 2, 2018 at 12:18 PM

    This looks amazing, Marilyn! We’ve cut back on the carbs and sugars too and I feel so much better for it that when I have a cheat moment…day…I don’t feel as bad when having something like this…yes please!

    Reply
    • blankMarilyn says

      May 2, 2018 at 2:48 PM

      I am happy so far with this new meal plan. Most of the bloat is gone and as you said my “free day” is welcomed but I find I am not over doing it. Enjoy your week.

      Reply
  16. blankjenny walters says

    May 2, 2018 at 2:02 AM

    This looks delicious.Raspberry, chocolate annnnnd Cheesecake!I’m there.Pinned

    Reply
    • blankMarilyn says

      May 2, 2018 at 2:47 PM

      I am glad you like the cheesecake Jenny. Thanks for the pin! Enjoy your week.

      Reply
  17. blankHelen at the Lazy Gastronome says

    May 1, 2018 at 4:07 PM

    Oh Marilyn this looks so good! Thanks for sharing at the What’s for Dinner Party!

    Reply
    • blankMarilyn says

      May 2, 2018 at 2:47 PM

      I am really into the fruity fillings we are doing this year, they take the cheesecakes to a higher level! Enjoy your week.

      Reply
  18. blankDean says

    April 30, 2018 at 10:25 AM

    My husband is sitting next to me in our office and he said: “That looks GOOD.” 🙂
    Thanks for sharing with us at #MMBH!
    XO

    Reply
    • blankMarilyn says

      April 30, 2018 at 12:06 PM

      Woohoo! Confirmation. The recipe has a light flavor of the raspberries. I am thinking next time keeping some whole in the filling. Always tweaking! Your husband can be my tester anytime! Have a wonderful week.

      Reply
  19. blankClearissa Coward says

    April 27, 2018 at 7:42 PM

    Cheesecake is my weakness. Well one of them. 🙂 But I’ve never had raspberry. Looks yummy!!!

    Reply
    • blankMarilyn says

      April 27, 2018 at 7:44 PM

      Me either Clearissa!! I am so excited about this years flavors we are making. I am going to need cholesterol meds for sure!! Have a great week.

      Reply

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