2-Ingredient Mini Egg Cheesecake Dip
This Mini Egg Cheesecake Dip is quick and creamy Easter dessert dip made with just two ingredients – perfect for spring parties, sweet snacking, and celebrating the season.
If you’re anything like me, the Easter season gets a little bit hectic. Between prepping dinner, wrangling teenagers into something resembling a dress shirt, and keeping the Easter candy stash hidden until the big day, I’m always looking for simple recipes that still feel special.
That’s exactly where this Mini Egg Cheesecake Dip comes in. It’s festive, easy, and oh-so-delicious—just two ingredients stirred together into one perfect sweet treat.
My boys love this dip almost as much as they love sneaking mini eggs from the pantry. I made it last year for our Easter brunch, and they were practically circling the bowl like hawks before it hit the table.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
This dip has all the charm of a homemade dessert without the stress. It’s made from simple ingredients, it comes together in just a few minutes, and it looks as festive as it tastes.
The combo of creamy cheesecake and crunchy Cadbury Mini Eggs makes it feel like a true Easter dessert dip, even though it couldn’t be easier to make. Whether you’re putting together an Easter spread or just need something quick to satisfy your sweet tooth, this dip checks all the boxes—and then some!
Whether you’re hosting a big Easter celebration, need a last-minute dessert for an Easter party, or just want something fun to enjoy with family, this sweet, colorful dip is always a hit.
Looking for a more “homemade” version? Try my mini egg Easter dessert dip – it’s a classic!
Ingredients
- 5” plain New York style cheesecake from the deli of your local grocery store
Rich, creamy, and already made – room temperature is best. - Bag of Cadbury Mini Eggs, crushed – these colorful chocolate eggs bring crunch, color, and a little Easter magic to every bite.
Instructions
- Break the cheesecake into chunks and place in a large bowl or the bowl of a stand mixer.
- Use a rolling pin to crush the mini eggs right in the bag until they’re broken into small pieces.
- Add the crushed mini eggs to the cheesecake.
- Using the paddle attachment (or a sturdy spoon), gently mix until combined.
Don’t overmix—the color coating from the eggs can start to dissolve.
5. Transfer to a serving bowl and serve with graham crackers, vanilla wafers, apple slices, or your favorite cookies for dipping.
Tips & Tricks
- Let your cheesecake sit at room temperature for 10–15 minutes before mixing for a smoother, more dip-able texture.
- A large mixing bowl helps avoid any candy bits flying out while stirring—especially if kids are helping!
- This dip keeps well in an airtight container in the fridge for up to 3–4 days, but is best served immediately as it becomes more like a cookie dough when cooled and the colors of the Mini Eggs fade.
- If you’d like to lighten things up or stretch it further, fold in a bit of Cool Whip or Greek yogurt.
Frequently Asked Questions
Can I make this with a homemade cheesecake?
Sure! If you’ve got leftover cheesecake (or love baking from scratch), feel free to use that instead of store-bought.
What are the best dippers?
We love using graham crackers, fruit slices, vanilla wafers, and even pretzels for a salty-sweet combo. It’s fun to set out a little variety on your Easter table!
Can I use other Easter candy?
Yes! Crushed Cadbury Creme Eggs or even chopped chocolate eggs work too. Just keep an eye on color bleeding if they have a soft filling.
This Cadbury Mini Egg Cheesecake Dip is a simple yet festive dessert that brings a touch of sweetness to any Easter celebration. It’s perfect for nibbling while you dye eggs, enjoy your Easter brunch, or kick back after the Easter egg hunt with a plate of goodies.
If you try it, don’t forget to pin it, share it, or print the recipe card to keep in your stash of easy Easter dessert recipes. Wishing you a joyful and delicious holiday!
Please give this cheesecake dip a five star rating by clicking the stars in the recipe card below.

2-Ingredient Mini Egg Cheesecake Dip
Ingredients
- 1 5" New York style cheesecake
- 1 bag 150g of Cadbury Mini Eggs crushed
Instructions
- Break the cheesecake into chunks and place in a large bowl or the bowl of a stand mixer.
- Use a rolling pin to crush the mini eggs right in the bag until they’re broken into small pieces.
- Add the crushed mini eggs to the cheesecake.
- Using the paddle attachment (or a sturdy spoon), gently mix until combined.
- Don’t overmix—the color coating from the eggs can start to dissolve.
- Transfer to a serving bowl and serve with graham crackers, vanilla wafers, apple slices, or your favorite cookies for dipping.
Notes
- Let your cheesecake sit at room temperature for 10–15 minutes before mixing for a smoother, more dip-able texture.
- A large mixing bowl helps avoid any candy bits flying out while stirring—especially if kids are helping!
- This dip keeps well in an airtight container in the fridge for up to 3–4 days, but is best served immediately as it becomes more like a cookie dough when cooled and the colors of the Mini Eggs fade.
- If you’d like to lighten things up or stretch it further, fold in a bit of Cool Whip or Greek yogurt.