Cadbury Creme Egg Cheesecake is the perfect dessert for an Easter dinner. Creme eggs decorate the cheesecake and are found inside it. This cheesecake is a celebration of creme eggs. If you are a creme egg lover this is the dessert for you. Read on to find out how to make it and get the recipe.
It always makes me smile to see creme eggs appear in the shops the second Christmas is over. They are like an announcement that Spring is on the way. It wouldn’t be Easter if you didn’t eat a few creme eggs. Creme eggs are also great to use in baking and inspire many recipes.
This year a pop-up creme egg camp made an appearance with the return of the creme eggs in January. Inside the campfire kitchen, you could find snacks inspired by creme eggs. Gooey creme egg cookies, creme egg hot chocolate and woodland Waffles, garnished with creme eggs were some of the recipes on offer.
This Cadbury creme egg cheesecake is one of the recipes created by Georgia Green of Georgia’s Cakes for creme egg camp. The cheese cake features creme eggs in a big way. Pieces of creme egg are found inside, half creme eggs decorate the edges and mini eggs are on the top. It really is a celebration of creme eggs.
I recently tried the recipe. Whilst it is easy to make it looks like you have made a lot of effort. The creme egg cheesecake would make a perfect centrepiece for any table. It is a great recipe to try with your kids this Easter as it doesn’t need any baking.
Read more: Cadbury creme egg inspired mousse
Before you start line a cake tin with clingfilm. Using clingfilm will make it much easier to get the cheesecake out of the tin when its ready.
First, you need to make the base of the cheesecake. Smash digestive biscuits into crumbs. A rolling pin is great for doing this. Either put the biscuits in a sealed bag and roll them with the pin or put them in a large bowl and bash them with the end of the rolling bin. Bashing biscuits is a great way to relieve stress. Melt some butter and add it to the crumbs. Mix up and press into the base of the cake tin to make the bottom of the cheesecake. Leave in the fridge to cool.
To make the cheesecake topping sieve some icing sugar into a bowl. Add some cream cheese and a couple of drops of vanilla essence and mix. In another bowl whip some cream until it is thick. Gently fold the cream into the cream cheese mixture.
Now for the creme eggs. Chop five creme eggs into small pieces. They will chop more easily if they are at room temperature. I did this in a bowl as it gets a little gooey. Mix the creme egg pieces into the mixture.
Take five more creme eggs and chop them in half. Press these round the edge of the cake tin, gooey side touching the tin. This will make the decoration round the edges. Pour the cheesecake mixture into the tin. Put the cheesecake in the fridge to set. This will take at least an hour. If the mixture is slow to set you can put the cheesecake in the freezer.
When the cheesecake is set you can decorate it. I melted dark chocolate and splashed it randomly over the top. Mini creme egg halves decorate the edges. The original recipe also uses white chocolate and caramel sauce on the top. You can use these as well to make an extra special cheesecake. Finally, serve and enjoy.
Why not pin the recipe for later?
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