When I was little, my grandma used to hide Creme Eggs inside crochet chickens over the course of Easter tea, and for a long time I was convinced it was magic. Perhaps it was! One moment the chickens would be empty, the next I’d find they’d laid an egg. I would turn the chickens inside out trying to discover where the eggs could possibly have come from. I still have a fondness for those tiny chickens and their mysterious Creme Eggs, and so I channelled a little of that magic into this Creme Egg cheesecake recipe, to be enjoyed either at Easter or as a fun chocolatey dessert any time of the year!
Oreo biscuit base:
2 x 154g packs Original Oreos
100g unsalted butter
Creme Egg cheesecake:
600g cream cheese
100g icing sugar
1tsp vanilla bean paste
200ml double cream
5 Cadbury’s Creme Eggs, refrigerated
To Decorate Cheesecake:
Cadbury’s Mini Eggs (80g bag)
Cadbury’s Mini Creme Eggs (78g bag)
100g Cadbury’s Dairy Milk
- Begin by greasing and lining the base of a 23cm springform tin.
- Break the Oreos into halves and blitz in a food processor until you have an even crumb.
- Melt the butter either in the microwave (two 30-second bursts, stirring midway) or in a glass bowl over a pan of boiling water.
- Combine the Oreo crumbs with the butter then press into the base of the tin using the back of a large spoon.
- Leave to set in the fridge while you prepare the cheesecake topping.
- In a large bowl, beat together the cream cheese, icing sugar and vanilla bean paste.
- In a separate bowl, whip the double cream using an electric whisk until thick and firm.
- Fold the cream into the cream cheese mixture.
- Cut the Creme Eggs into small pieces, approximately 10 pieces per egg.
- Fold into the cheesecake mixture.
- Spoon the cheesecake mixture over the biscuit base then smooth over with the back of a large spoon.
- Decorate the edges with the Mini Creme Eggs and Mini Eggs by pushing them in slightly. I used two Mini Eggs for each Mini Creme Egg.
- Leave to set in the fridge, ideally overnight. It’s a very gooey cheesecake, so the longer the better!
- Once you are happy, grate 100g of Dairy Milk over the cheesecake, making sure to distribute it evenly to cover every nook and cranny.
- Use a sharp knife around the edges of the cheesecake to loosen it in the tin, and then release the sides.
Have a Happy Easter!
RECIPE Andy Porter