Creme Egg Cheesecake

Name: Creme Egg Cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10 - 12 serving(s)
Ingredients: 200 g digestive biscuits; 75 g unsalted butter, melted; 1 1/2 tbsp. cocoa powder; 125 g dark chocolate (about 70% cocoa solids), chopped; 4 sheets leaf gelatine; 500 g full-fat cream cheese, at room temperature; 1 tsp. vanilla extract; 100 g caster sugar; 300 mL double cream, at room temperature; 150 g ready-made caramel (we used Carnation caramel), plus extra to drizzle; 5 Cadbury Creme Eggs, fridge cold

This all-out Easter pud makes no apologies for being decadent!

By The Good Housekeeping Cookery TeamUpdated: 14 February 2024

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preview for Cadbury creme egg cheesecake

If you’re looking for an Easter dessert that can be made ahead then this indulgent cheesecake is just the thing. It's got layers of chocolate and caramel cheesecake, a chocolate digestive biscuit base and a generous topping of Cadbury's creme eggs which certainly makes it a dessert to remember.

We’ve made this a double layer cheesecake, but if you prefer to make the cheesecake all one flavour, simply use double the amount of chocolate, or double the amounts of gelatine and caramel to make either a chocolate or caramel flavour cheesecake, respectively. Making the base with just chocolate will make the cheesecake suitable for vegetarians too, as no gelatine is needed in the chocolate layer - the chocolate works to set the filling.

If you're not a creme egg fan then simply use your other favourite easter chocolates - caramel eggs, truffles or chopped mini eggs would be just as delicious.

To make the creme eggs easy to slice, chill them for an hour or until fridge cold before cutting.

For more cheesecake inspiration, then check out our glorious array of cheesecake recipes to try!

This recipe requires chilling for at least 6hr until set, so we recommend making it the day before you plan on serving it.

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Yields:

10 - 12 serving(s)

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Cal/Serv:

633

Ingredients

200 g
digestive biscuits
75 g
unsalted butter, melted
1 1/2 Tbsp.
cocoa powder
125 g
dark chocolate (about 70% cocoa solids), chopped
4
sheets leaf gelatine
500 g
full-fat cream cheese, at room temperature
1 tsp.
vanilla extract
100 g
caster sugar
300 ml
double cream, at room temperature
150 g
ready-made caramel (we used Carnation caramel), plus extra to drizzle
5
Cadbury Creme Eggs, fridge cold

Directions

1. Step 1
  Line the base of a 20.5cm spring-form cake tin with baking parchment. Whiz biscuits to crumbs in a food processor (or place in a plastic bag and bash with a rolling pin), and stir in the melted butter and cocoa. Press into base of tin in an even layer. Chill in the fridge while you make the filling.
2. Step 2
  Melt 100g of the chocolate gently over a pan of simmering water, or melt in the microwave. Set aside to cool slightly.
3. Step 3
  Soak the gelatine in a small bowl of cold water for 5min. Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined.
4. Step 4
  In a separate bowl, whisk the cream until softly whipped. Gently fold into cream cheese mixture until just combined. Spoon half the mixture back into the empty cream bowl.
5. Step 5
  Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1tbsp boiling water. Stir to dissolve, then whisk into one of bowls of cream mixture along with the caramel until smooth. Spread this over the cheesecake base.
6. Step 6
  Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange (cut side up) on top of the cheesecake, gently pressing them in. Chill for at least 6hr until set.
7. Step 7
  Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like.