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. 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 at my kitchen pantry, 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. Eliminating carbs seem to help too! (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!!
If you like fruit in your desserts then click to see my Blueberry Lemon Cake Cheesecake, Mango Cheesecake, Blackberry Cobbler or My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!
Raspberry Cheesecake Mini Cadbury Eggs
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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
Mini Cadbury Eggs?! OMG!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
They were such a nice addition. I love adding surprises to my food. Enjoy your evening!
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!
I am glad you are enjoying it April. It was such a sweet surprise for the table at Easter. Enjoy your evening!
Cheesecake is always a hit at our house! Thanks for sharing this with us at the Homestead Blog Hop!
You are welcome Ann. Thank you for allowing me to share my recipes. Enjoy your evening!
Hi Marilyn, this cheesecake looks so good. Thanks for sharing at our Cooking and Crafting with J & J.
Enjoy the week
Julie
I am glad you like it Julie. It is delicious! Have a great week.
Oh my, yummy! That looks so good!
Thanks Angie! Have a wonderful day!
This looks delicious! Thanks for sharing on Foodie Friday!
Thank you Julie. I am glad you like it!! Have a great week.
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.
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.
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
Thank you. I hope they get a chance to sample it. Greetings back! Have a great day!
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!!!
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!
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!
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.
This looks delicious.Raspberry, chocolate annnnnd Cheesecake!I’m there.Pinned
I am glad you like the cheesecake Jenny. Thanks for the pin! Enjoy your week.
Oh Marilyn this looks so good! Thanks for sharing at the What’s for Dinner Party!
I am really into the fruity fillings we are doing this year, they take the cheesecakes to a higher level! Enjoy your week.
My husband is sitting next to me in our office and he said: “That looks GOOD.” 🙂
Thanks for sharing with us at #MMBH!
XO
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.
Cheesecake is my weakness. Well one of them. 🙂 But I’ve never had raspberry. Looks yummy!!!
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.