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Creme Egg Cheesecake

Gorgeous Creme Egg Easter Egg Hunt Cheesecake

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!

Creme Egg Cheesecake

Ingredients

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

Creme Egg Cheesecake

To Decorate Cheesecake:

Cadbury’s Mini Eggs (80g bag)

Cadbury’s Mini Creme Eggs (78g bag)

100g Cadbury’s Dairy Milk

Creme Egg Cheesecake

Recipe

  1. Begin by greasing and lining the base of a 23cm springform tin.
  2. Break the Oreos into halves and blitz in a food processor until you have an even crumb.
  3. Melt the butter either in the microwave (two 30-second bursts, stirring midway) or in a glass bowl over a pan of boiling water.
  4. Combine the Oreo crumbs with the butter then press into the base of the tin using the back of a large spoon.
  5. Leave to set in the fridge while you prepare the cheesecake topping.
  6. In a large bowl, beat together the cream cheese, icing sugar and vanilla bean paste.
  7. In a separate bowl, whip the double cream using an electric whisk until thick and firm.
  8. Fold the cream into the cream cheese mixture.
  9. Cut the Creme Eggs into small pieces, approximately 10 pieces per egg.
  10. Fold into the cheesecake mixture.
  11. Spoon the cheesecake mixture over the biscuit base then smooth over with the back of a large spoon.
  12. 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.
  13. Leave to set in the fridge, ideally overnight. It’s a very gooey cheesecake, so the longer the better!
  14. Once you are happy, grate 100g of Dairy Milk over the cheesecake, making sure to distribute it evenly to cover every nook and cranny.
  15. Use a sharp knife around the edges of the cheesecake to loosen it in the tin, and then release the sides.
Creme Egg Cheesecake

Have a Happy Easter!

RECIPE Andy Porter

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