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This tasty Cadbury Mini Eggs Cheesecake Dip recipe makes a delicious and easy treat for your Easter celebration. Made with just a few ingredients, this sweet dessert dip is sure to be a hit with your friends and family.

cadbury mini egg cheesecake dip in bowl with cookies and strawberries.

Easy Cadbury Mini Egg Dip Recipe

Looking for an easy sweet treat for Easter? Try this 5-ingredient Cadbury mini egg dip. With a creamy cheesecake filling and crushed candy eggs, this sweet dip is the perfect easy dessert for any springtime celebration!

This delicious dip is the newest in my ever-expanding dessert dip recipes collection. It’s similar to my Oreo dip and Mint chocolate chip dip and chocolate peanut butter cheesecake dip, only it’s filled with crushed Cadbury eggs.

Dessert dips always go fast in my house, and this Easter dip is no exception. My family ate it up in one afternoon! So if you’re looking for a real crowd pleaser that everyone will love, this easy recipe is for you.

cool whip, cream cheese, vanilla extract, powdered sugar, mini egg candy.


You only need 5 simple ingredients from your grocery store for this delicious dessert dip. Full amounts are in the printable recipe card below.

  • Cream cheese — Make sure it’s softened at room temperature for easy mixing.
  • Powdered sugar — adds sweetness
  • Vanilla extract — adds flavor
  • Cool Whip — makes the dip nice and fluffy. Make sure it is thawed.
  • Cadbury mini milk chocolate eggs — Crushed into small pieces. You can use the dark chocolate eggs instead
  • Optional food coloring — for a little color, but not necessary

How to Make Mini Eggs Cheesecake Dip

First, add the softened cream cheese to a large bowl. I like to use a mixer to soften it up further before adding the sugar and vanilla. Then, mix them together until well blended. You can use a stand mixer if you like.

cream cheese mixture in mixing bowl with electric mixer.

Fold in the whipped topping. Use a spoon or spatula for this part so that the whipped topping stays nice and fluffy.

fold cool whip in cream cheese mixture.

Finally, mix the crushed candy into the cream cheese mixture using the same spatula. You want the candy pieces evenly distributed throughout the cheesecake mixture.

stir chocolate candy eggs into dip.

What to Serve with the Dip

Spoon the dip into a serving bowl. We like to place the bowl on a platter with graham crackers, vanilla wafers and golden Oreos. But use your favorite cookies here. Strawberries or other fresh fruit are other great dippers.

dip graham cracker into mini egg dip.


Store the dip in an airtight container or covered with plastic wrap in the refrigerator. It keeps for 3-4 days. Be sure to refrigerate leftover dip within 2 hours after serving.

Recipe Tips

You can use a food processor or a rolling pin to crush the chocolate Easter eggs. Don’t crush them too finely. You can also add larger pieces to the top when serving.

Always fold Cool Whip into dips with a spatula so they stay nice and fluffy.You can use real whipped cream, but it won’t be as fluffy.

Make sure you are using a bag of mini eggs and not Cadbury creme eggs as these are not the same. You can sub Robin eggs if you prefer those.

More Easy Easter Desserts

If you love this easy Easter dessert recipe, try my Easter Bunny Bark, Mini Egg Cookies, Easter Brownies, Easter Dirt Cups and more Easter Recipes your family will love.

5 from 4 votes

Mini Eggs Cheesecake Dip

By: Dee
This tasty Cadbury Mini Eggs Cheesecake Dip recipe makes a delicious and easy treat for your Easter celebration. Made with just a few ingredients, this sweet dessert dip is sure to be a hit with your friends and family.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 18


  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp red food coloring optional
  • 8 oz Cool Whip thawed
  • 1 ½ cups Cadbury mini eggs crushed into small pieces
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  • Add cream cheese to a medium mixing bowl and beat until smooth using an electric mixer or hand mixer.
  • Add in powdered sugar and mix until creamy and all lumps are gone.
  • Add vanilla extract and food coloring and beat well.
  • Gently fold in the Cool Whip and crushed chocolate candy eggs until well combined
  • Refrigerate until ready to serve. Transfer to serving bowl and top with more mini eggs before serving. Store in airtight container or covered with plastic wrap within 2 hours of serving.



Make sure cream cheese is room temperature for easy mixing and whipped topping is thawed.
You can omit the food coloring — it just adds a little color.
You can make your own whipped cream, but it does not stay as fluffy as the whipped topping.


Calories: 89kcal, Carbohydrates: 11g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 49mg, Potassium: 31mg, Fiber: 0.1g, Sugar: 9g, Vitamin A: 191IU, Calcium: 26mg, Iron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. April says:

    Had to make this! Love your dips and really love this mini eggs! Such a neat flavor combo and crunchy too! Will make this a few times before Easter for sure!5 stars

    1. Dee says:

      Thanks, April! I’m so glad you liked the dip!