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.
Servings: 8 servings
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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.