Raspberry Cheesecake Mini Cadbury Eggs
The raspberry filling inside the cheesecake is a winner!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
- 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
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.
Serving: 1g | Calories: 402kcal | Carbohydrates: 49g | Protein: 9.6g | Fat: 44.7g | Saturated Fat: 25.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 190.4mg | Sodium: 553.7mg | Potassium: 0mg | Fiber: 1.3g | Sugar: 39.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg