Cadbury Creme Egg Cheesecake Recipe
When it comes to desserts, you really can’t go past a good creamy cheesecake. This recipe for Cadbury Creme Egg Cheesecake is the perfect dessert for your Easter celebrations, and it’s also a great way to use up any of those extra easter eggs you may have lying around.
One of my favourite things about this cheesecake recipe is that you don’t need to use gelatine. Instead the cream cheese, melted chocolate and cream combine to give it enough strength to hold together.
You will need
200g of chocolate ripple biscuits (1 pack)
90g of butter – melted
500g of cream cheese – softened
130g of thickened cream
1 teaspoon of vanilla extract
110g of caster sugar
150g of milk chocolate
1 bag of mini cadbury creme eggs
1 bag of large cadbury creme eggs
Let’s put it together
Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
Crush the chocolate ripple biscuits (or similar) using a food processor or a rolling pin until the resemble breadcrumbs. Add the melted butter and stir until combined.
Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.
In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
Meanwhile, break the milk chocolate into small pieces and place it in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has almost melted. Remove from the microwave and continue to stir until the chocolate has completely melted.
Add the melted chocolate to the cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add 1 packet of mini cadbury creme easter eggs and gently stir them through.
Pour the cheesecake mixture over the biscuit base and use a spatula to make sure it evenly covers the base. Use the remaining large cadbury creme easter eggs to decorate the top of the cheesecake.
Place in the fridge to set for at least six hours – overnight is preferred
Remove the set cheesecake from the fridge and cut into slices to serve.
Enjoy!
Ingredients
- 200g of chocolate ripple biscuits (1 pack)
- 90g of butter – melted
- 500g of cream cheese – softened
- 130g of thickened cream
- 1 teaspoon of vanilla extract
- 110g of caster sugar
- 150g of milk chocolate
- 1 bag of mini cadbury creme eggs
- 1 bag of large cadbury creme eggs
Instructions
- Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
- Crush the chocolate ripple biscuits (or similar) using a food processor or a rolling pin until the resemble breadcrumbs. Add the melted butter and stir until combined.
- Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.
- In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
- Meanwhile, break the milk chocolate into small pieces and place it in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has almost melted. Remove from the microwave and continue to stir until the chocolate has completely melted.
- Add the melted chocolate to the cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add 1 packet of mini cadbury creme easter eggs and gently stir them through.
- Pour the cheesecake mixture over the biscuit base and use a spatula to make sure it evenly covers the base. Use the remaining large cadbury creme easter eggs to decorate the top of the cheesecake.
- Place in the fridge to set for at least six hours – overnight is preferred
- Remove the set cheesecake from the fridge and cut into slices to serve.
Do you like Cadbury Creme Easter Eggs?
Do you know someone who would love this Cadbury Creme Egg Cheesecake?
Lauren Matheson
Lauren founded her website Create Bake Make as a way to justify the ridiculous amount of baking she loves to do. She has a super sweet tooth and enjoying a slice of cake (or two) is one of her guilty indulgences. As a Mum of two little boys, when she isn't creating fun activities for the kids or breaking up arguments over toy trucks and cars, you will find her in the kitchen baking up a storm - or hiding in the pantry with the latest cooking magazine and a hot cup of coffee!
There goes the diet!