ISOLATION COOKING: Drool-worthy Cadbury Creme Egg Cheesecake Recipe

If there’s one good thing to come out of isolation, it’s that we’ve all taught ourselves to cook… sort of.

Social media has been flooded with instagram photos and stories of people using their spare time at home to bake.

And with Easter coming up and everyone being told to stay home in a bid to slow the spread of coronavirus, what better time to treat yourself and your family to one heck of an easter treat.


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Say hello to the NO BAKE Cadbury Creme Egg Cheesecake… It’s an oldie but a goodie and will definitely cheer up the household when it’s needed most.

The recipe is thanks to Sarah at Taming Twins, who says it’s the ultimate Easter chocolate make.

“This Cadbury’s Creme Egg Cheesecake Recipe has been viewed over a million times,” she says.

“This super easy dessert is a buttery biscuit base, topped with light, whipped cream and cream cheese, with chocolate and Creme Eggs. Easily adaptable to be Gluten Free.”

PHOTO CREDIT: Taming Twins Blog

Okay, you have permission now to stop reading (and drooling) and get baking!

INGREDIENTS
  • 280g Digestive Chocolate Biscuits
  • 140g Butter (Unsalted), melted
  • 560ml Double cream, lightly whipped until it forms soft peaks
  • 140g Icing Sugar, sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
  • 275g Mini Cadbury’s Creme Eggs (about 3 small bags)
  • 3 or 4 Full size Creme Eggs to decorate
  • 60g Milk Chocolate
  • 120g White Chocolate
  • Yellow Food Colouring
INSTRUCTIONS
  1. Crush the biscuits until they look like lumpy sand. (I did mine in a food processor because I’m very lazy..)
  2. Mix with the melted butter and press into your 7″ tin.
  3. Unwrap the mini Creme Eggs and chop them each into quarters.
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
  5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
  6. Chill for 3 hours or even better, over night.
  7. Use my knife tip (above) to remove the cheesecake from the tin.
  8. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
  9. Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
  10. Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you’re happy with, then drizzle this over too.
  11. (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
  12. Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.

For more information on this delicious recipe click here.

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