What the heck is this?
Cadbury Mini Egg Dip is basically Easter dessert crack. Imagine a fluffy, creamy, cheesecake-style dip studded with crushed Cadbury Mini Eggs—those perfectly crunchy candy-coated milk chocolate gems that only show up once a year (and disappear way too fast). This dip is cool, sweet, a little tangy, and downright addicting. It’s like the love child of a no-bake cheesecake and cookie dough—perfect for dipping graham crackers, vanilla wafers, pretzels, or just a spoon. It’s festive, fun, and completely irresistible.
Why You’ll Love This Recipe
First of all, no baking. Zero effort. Second, it’s ridiculously cute and perfect for Easter brunches, spring parties, or sneaky fridge raids at midnight. It’s got the perfect balance of creamy and crunchy, sweet and tangy. And those crushed Mini Eggs? They don’t just add color—they bring texture, chocolatey bursts, and all the holiday magic. You can make it ahead, serve it chilled, and watch it disappear faster than a basket of candy on Easter morning.
The Good Stuff You’ll Need
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup marshmallow fluff (optional but fluffy perfection)
- 1½ cups crushed Cadbury Mini Eggs (plus extra for topping)
- Pinch of salt
- Sprinkles (optional, but come on—it’s a party)
Let’s Do This
- Whip the base: In a large bowl, beat the cream cheese and butter together until super smooth and fluffy—no lumps allowed.
- Add the sweet stuff: Beat in the powdered sugar, vanilla, and marshmallow fluff (if using). Keep going until it’s light, creamy, and irresistible.
- Fold in the magic: Gently fold in your crushed Mini Eggs. You want some pieces chunky, some smaller—it’s all about that textural variety.
- Chill out: Scoop the dip into a serving bowl and chill in the fridge for at least 30 minutes to let it firm up.
- Top and serve: Right before serving, sprinkle more crushed Mini Eggs and optional festive sprinkles on top. Serve with graham crackers, pretzels, shortbread cookies, animal crackers, or even fruit if you’re feeling virtuous.
Serving Suggestions
Perfect for Easter dessert tables, brunch spreads, baby showers, or spring birthday parties. Want to really go for it? Scoop some into small jars or cups and serve as personal dessert dips with a handful of cookies on the side.
Switch It Up
- Swap in crushed M&M’s or Reese’s Pieces if Mini Eggs are out of season.
- Add a tablespoon of cocoa powder for a chocolate cheesecake vibe.
- Use flavored cream cheese (like strawberry) for an extra fruity twist.
- Make it pink or pastel with a drop of food coloring for max spring vibes.
Make-Ahead Tips
You can make this dip up to 2 days ahead and store it in the fridge in an airtight container. Give it a quick stir before serving and add your topping decorations right before it hits the table.
Questions People Actually Ask
Can I freeze this dip? Technically yes, but the texture might get weird once thawed. It’s best fresh or chilled from the fridge.
What if I don’t have marshmallow fluff? No worries—just skip it. The dip will be a little denser but still delicious.
How do I crush the Mini Eggs? Use a heavy rolling pin and a sealed zip-top bag. Smash gently so you get chunks, not dust. Or pulse them a few times in a food processor—but don’t overdo it!
Cadbury Mini Egg Dip: The Sweet, Creamy, Crunchy-Egg-Filled Dip You Didn’t Know You Needed
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Cadbury Mini Egg Dip is basically Easter dessert crack. Imagine a fluffy, creamy, cheesecake-style dip studded with crushed Cadbury Mini Eggs—those perfectly crunchy candy-coated milk chocolate gems that only show up once a year (and disappear way too fast). This dip is cool, sweet, a little tangy, and downright addicting. It’s like the love child of a no-bake cheesecake and cookie dough—perfect for dipping graham crackers, vanilla wafers, pretzels, or just a spoon. It’s festive, fun, and completely irresistible.
Ingredients
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup marshmallow fluff (optional but fluffy perfection)
1½ cups crushed Cadbury Mini Eggs (plus extra for topping)
Pinch of salt
Sprinkles (optional, but come on—it’s a party)
Instructions
Whip the base: In a large bowl, beat the cream cheese and butter together until super smooth and fluffy—no lumps allowed.
Add the sweet stuff: Beat in the powdered sugar, vanilla, and marshmallow fluff (if using). Keep going until it’s light, creamy, and irresistible.
Fold in the magic: Gently fold in your crushed Mini Eggs. You want some pieces chunky, some smaller—it’s all about that textural variety.
Chill out: Scoop the dip into a serving bowl and chill in the fridge for at least 30 minutes to let it firm up.
Top and serve: Right before serving, sprinkle more crushed Mini Eggs and optional festive sprinkles on top. Serve with graham crackers, pretzels, shortbread cookies, animal crackers, or even fruit if you’re feeling virtuous.
Notes
Swap in crushed M&M’s or Reese’s Pieces if Mini Eggs are out of season.
Add a tablespoon of cocoa powder for a chocolate cheesecake vibe.
Use flavored cream cheese (like strawberry) for an extra fruity twist.
Make it pink or pastel with a drop of food coloring for max spring vibes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 260 kcal per serving
- Fat: ~15g
- Carbohydrates: ~30g
- Protein: ~2g