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.
Raspberry Cheesecake Mini Cadbury Eggs
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.
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!!
The fresh taste of the raspberries mixed with the fluffy cheesecake filling is a pleasant surprise for your palate.
This is not a New York style cheesecake I promise.
The addition of sour cream also adds to the taste and fluffiness.
All this deliciousness sits on top of a homemade graham cracker crust.
Adding the mini cadbury eggs gives the Raspberry Cheesecake a holiday look as well as taste.
For my own personal preferences I will be adding more cadbury eggs to the filling and adding them in some sort of pattern on the top instead of the crumbs.
I just know your family will love this holiday cheesecake as much as we do!
I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Raspberry Cheesecake Mini Cadbury Eggs
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 3 packages 8 ounce each cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 large 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.
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.
Doctors do get concerned about what we eat. Sigh. But this sure looks like a yummy recipe! I’m so glad you always share those delicious recipes at our Party in Your PJs link party!
Thank you so much Nina for the confidence builder. When I catered my job was desserts. And Cheesecakes were the #1 asked for. Alas, I always had to try them to make sure they were worthy. Enjoy and have a great week!
This cheesecake looks incredible! Soft and delicious.
Thank you Alexandra for the compliment on the cheesecake. Enjoy!
Yum Marilyn! Thank you!
I am glad you like this Cadbury Cheesecake! Enjoy.
Looks delicious! Thanks for sharing at the What’s for Dinner party. Hope your week is amazing!
Thank you Helen! And Happy Easter.
This looks like the perfect treat for Easter Sunday!
Thank you Irene! It is really a different kind of cheesecake.
Marilyn,
You know cheesecake is my weakness. Congratulations, you are being featured at Thursday Favorite Things. I hope you stop by.
Hugs,
Bev
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.
Sounds delicious my friend! Thanks for sharing.
Thank you Chas!! Stay safe and healthy.
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.
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
Marilyn this looks amazing. Just yummy. I can’t wait to see what you do with your lighter recipes. TFS.
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!
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.