The ultimate, no bake, Creme Egg Cheesecake recipe
Am I safe to start posting Easter recipes without fear for you all being grumpy with me? Nope? Oh. Perhaps I can persuade you with this little cheesecake number…? I know it’s February but as I explained last year, my Creme Egg love only lasts for a short while so I’d better make it count, right?
Plus I love Easter remember? No gift shopping conundrums like Christmas and yet all of the good stuff to eat and time with the family. Win win. So, you’re on board now, right? Hurrah for us. Let’s celebrate with a giant, whopping, cheesecake full of Creme Eggs.
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I’ve been doing some food photography and recipe development work for Netmums. They are the loveliest people to work with and this was my latest job for them. Suffice to say, sometimes my days are stressful and busy and chaotic, surrounded by tripods and icing sugar and toddlers. Other days.. They look like this. I’ll show you some more of the Netmums recipes another day. For now onto this Creme Egg cheesecake.
I have to confess I am not a cheesecake fan. I think I’ve been put off by claggy, dry, overbaked cheesecakes. With this one, I’ve aimed for something a little tart to offset the gooey sweetness of the Creme Eggs. The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
Some tips:
- Pop the Cadbury’s Creme Eggs in the fridge for an hour or so before cutting, it will make them less gooey.
- When whipping the cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too running and the cheesecake will be sloppy, too stiff and it will be too dense.
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
- Add more lemon juice if you’d prefer a slightly sharper tang.
- This is the gel food colour I used to colour the chocolate: Sugarflair Paste Colour – Egg Yellow
- Only ever use Gel Food Colour to colour the chocolate. Liquid food colour will make it too thin.
- Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.
- For a neater chocolate drizzle, use disposable piping bags for each colour of chocolate. Just snip the end off to pipe. I use these: Savoy Disposable Icing Piping Bag
- Use a tin with either a springform (the type where the side unclips) or a removable base.
- Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
- The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter.
Hope you enjoy making this as much as I did. Please tweet me a photo if you do make it! You can find me on twitter @tamingtwins and Instagram @tamingtwins. Say hello! Follow me on Facebook if you’d like to know as and when I post more Easter recipes over the coming months.
- 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 (see my notes above)
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Unwrap the mini Creme Eggs and chop them each into quarters.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
- 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.
- Chill for 3 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- 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.
- Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
- 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.
- (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
- Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.
Are you a Creme Egg lover? How’s your favourite way to eat them? How many is an acceptable number to aim to consume between now and Easter…?
Looking for some more Creme Egg inspiration? One of my most popular posts ever is my 5 Top Tips for Creme Egg Cupcakes or how about Cadbury Creme Egg Chocolate Caramel Shortbread, Creme Egg Brownies, a Creme Egg Pancake Stack or a Cadbury’s Creme Egg Shake…?
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This looks amazing, even though I despise creme eggs. Sorry are we still mates? Xxx
Potty Mouthed Mummy recently posted…Before you post…
What did you just say??
Lauren recently posted…2015: The Lifestyle and Weightloss Update
This looks seriously incredible. My husband is obsessed with creme eggs, so I know he would love this!
Dannii @ Hungry Healthy Happy recently posted…Comment on Slow Cooked Garlic, Soy and Honey Chicken Tacos by Dannii
O. M. G. I’m sorry, I can’t read your recipe as I’m lactose intolerant and I might just cry! I LOVE cream eggs, or at least I used to love them, but sadly they are a distant memory. As is cheesecake. WAAAHHAAAAAAAHAAAAAAA!
Janie x
Janie recently posted…Sweet Potato, Walnut & Sage Soup
Oh but you can have it,Philadelphia have just started making a lactose free cheese spread (from a well known every little helps supermarket!) and there are plenty of ways to make the base lactose free. I have not checked the ingredients recently but the inside of a cream egg used to be lactose free-annoying I know as you can’t eat the outside!! Anyway any type of cheesecake is possible lactose free
Grrr why did I start slimming world lol
Oh wow! This looks amazing!
Kim Carberry recently posted…Limited Edition Weetabix Strawberry!!
Oh my, I have just finished my tea and I’m instantly hungry but only for this. It is what my dreams are made of!
Hayley @hayleyfromhome recently posted…Living Arrows {5/52}
Oh Wow! Creme eggtastic, a very indulgent cheesecake and I’m guessing extremely yummy.
Julie’s Family Kitchen recently posted…Passionfruit Cheesecake Pots
This is THE ultimate creme egg cake. It looks amazing. Plus, even with this new 5 in a pack creme egg rubbish you’d still have leftover eggs. You know just in case you still needed more.
Foodie Laura recently posted…February Meal Plan
Wow, I love cream eggs to the point I even made my own creme eggs last Easter. This sounds great maybe a little bit of a sugar rush 🙂
OH. Wow to the wee!!! This looks amazing. Will definitely be trying this out for an Easter family gathering….or maybe just for me one evening!!
Karen recently posted…10 ideas for celebrating Valentines Day with the kids!
Oh my goodness, that is such a plateful of indulgence, beautifully decorated, a real masterpiece.
Janice recently posted…Butternut Chicken Thai-Style and the Slow Cooked Challenge – February 2015
It’s never too soon. You’re an evil creme egg genius!
Kerry at Kerry Cooks recently posted…Soft Nutella White Chocolate Chunk Cookies
Golly! That’s some serious cheesecake and looks gorgeous. Neat tip to chill the eggs before slicing them. Of course I’d have to EAT any that broke in the process…
Sarah, Maison Cupcake recently posted…Turtle Bay Caribbean restaurant review Walthamstow
yep you have me drooling x
Louise recently posted…New Year And A New Room For Middle Man
That looks absolutely incredible! I think I need it in my life and I’m impressed you even made it considering you don’t like cheesecake! x
Donna recently posted…Cooking Fajitas with Bernard Matthews Roast Turkey Breast Chunks
ooh how delicious- so pretty and lovely pictures to make a fab recipe like this seem achievable for even mere mortals to make.
nazima recently posted…Move over Freekeh. Black Rice – with Baked Cod and Charred Greens
What a gorgeous cheesecake Sarah.
Never too early to post Easter recipes, looking forward to the next one 🙂
Sarah James recently posted…Sugar Free Mini Cheesecakes
Please can we be friends so that I can come round and have a slice of this cheesecake.
Bintu @ Recipes From A Pantry recently posted…Cauliflower Broccoli Cheese – Cool Cookery
Nostalgic for creme eggs – although the memory and the promise is always more than the reality for me. However, even a non-sugar lover like me couldn’t resist this. Awesome picture with the icing running down the side just begging to be scooped up with your finger. Food porn is overused – but fits here.
Sally – My Custard Pie recently posted…10 things learned from 5 years of food blogging
Sarah, I don’t eat candy myself, but this is too cute!
Jean | DelightfulRepast.com recently posted…Small-Batch Chocolate Cupcakes – Makes 6
Gorgeous! xxx
Jo of Jo’s Kitchen recently posted…Kitchen Nuggets January 2015
That is just sinful! I love it, want it and I am definitely trying it. I am wondering how I can fit it into my next cake club with the theme The Oscars. Hmmmmmmm! Oh and thanks for linking to my pancake stack over at Great British Chefs.
Jacqueline Meldrum recently posted…13 Veggie Recipes to Bookmark
OMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMGGGGGGGGGGG. This just looks INCREDIBLE. I feel like I might cry a little now as I just want a slice right now. My life sucks. 😉
Katie @mummydaddyme recently posted…A Weekend Break in Norfolk…
Far too early!! We’ve not even had Shroce Tuesday yet.
Although, if you’re going to post about Easter far too early then at least you’ve done it with a really gorgeous looking recipe. I love the effort you’ve gone to with colouring the chocolate on top, it makes it look really special.
One important question. It sounds like you know your creme eggs. What do you think of the new ones?
Charlotte recently posted…Lemon and Raisin Pancakes
This looks amazing!!! I just showed it to my husband and he said “are we making this at the weekend??”
Adding this to Pinterest!
Dannii @ Hungry Healthy Happy recently posted…Comment on Feta, Red Pepper and Avocado Frittata by Kathy @ Olives & Garlic
Sarah wow I don’t even know what to say but OMG you are so talented and amazing. Where is your cooking show! The photos are fantastic and I don’t even like creme eggs (I know oh the shame) but I would eat this up like candy! So delicious.
Jenny recently posted…Independence, sex talk and a giveaway #littleloves
Oh my godfathers this looks AMAZING!
What a fab idea and your photos make it look like I could eat and taste the images of it.
I must make one of these x
Sonia Constant recently posted…5 Skin Facts You Should Know
Ooh yummy! I must admit I don’t like cheesecake either but I know my teen and tween would love this! And I’d eat the cream eggs 🙂
Sharon powell recently posted…Word of the Week
As soon as this picture popped up it had to be shared on our facebook page and it has been rather popular!! Fab creation but not sure I will actually have the will power not to just eat all the creme eggs before they make it onto the cake !
Sara xxx
Oh wow! I am not a fan of creme eggs but I still think this looks amazing. My OH loves them and he expressed a big ‘ooooh’ of delight when I showed him this.
Jen @ Blue Kitchen Bakes recently posted…New blog on the way
Made this for friends last night. It went down a storm
You have made it so easy to follow. My 12 year old has just made it . It tastes as good as it looks. Can it be frozen?
OMG thank you for sharing this !! You just made every fat kids dream!! LOL 😉 I cannot wait to make this !
I WANT TO RAM THIS IN MY FACE YOU ROCK STAR.
brummymummyof2 recently posted…Birmingham – The School Holiday Guide!
Love you too doll 😉
Made this at the weekend!! AMAZING !! easy to follow, great handy hints and tastes fantastic !!
Yay! Hope you loved it. Did you tweet me a photo?!
Very rarely does a photo of food make my mouth water….yet every time I look at this my mouth waters! It looks sooooooooooo delicious xx
I made this cheesecake for my workmates and they thought it was fantastic. I am also making it for a friend for her birthday because she loves cheesecake and creme eggs
Well this beauty certainly deserves all the attention it’s been getting on Facebook. Superb!
Emily Leary recently posted…Disney Cars System Mack Transporter toy (review and giveaway)
Can u break recipe down recipe like what is digestive chocolate biscuits Ect.
Hi Henri, have a look at my reply to Jean. Hope that helps 🙂
Recipe looks incredible. I live in United States & could use some help. What are Digestive Chocolate Biscuits? What is Double Cream? What is Icing Sugar? Thanks.
Hi Jean, Digestive Biscuits are a bit like Graham Crackers, you know that kind of oaty texture? I think they’d be the best substitute. Re the cream, you need to look out for a cream that is about 48% fat, that’s our double cream. I think yours may taste slightly different though as here double cream is a natural product. Icing sugar is confectioner’s sugar or powdered sugar. Hope that helps. Let me know how you get on.
I don’t know how to break grams down to there equivalence in the united states version???
Hi Susan, type “converting grams to ounces” into Google and it will do it for you. It also comes up with a list of websites that will help you do it too. 🙂
Thank you so much. 🙂
Jean recently posted…5 Tips for Cutting Household Bills
I didn’t post anything about “cutting household bills.” I don’t know why that popped up or where it came from.
Jean recently posted…5 Tips for Cutting Household Bills
I’ve just made this for my birthday tomorrow. I can’t wait to try it! Id post a photo but I’m not sure how to!
That looks so sinfully awesome! As soon as I get the recipe translated to American portions, I’m making this!!
Currently drooling over this! I was also wondering if you think it would work out as a baked cheesecake rather than chilled?
Thanks in advance ☺️
I made this cheesecake this weekend and it is AMAZING, thank you for posting this recipe I enjoyed making it as well as eating it, the girls at work are having a day off their diets especially to eat it. 😀
I made this over the weekend and it’s so simple!! Tastes absolutely incredible – went down a treat with my family and everyone is asking me for the recipe 🙂
Amazing cheesecake, I have made it twice and swapped the creme eggs for rolos the second time and it was just as delicious!!!
Wow!! This cheesecake looks amazing, is defo on my list to try.
I made a terry’s choc orange cheesecake couple weeks ago, was to die for, so delicious 🙂
Need cheesecake now….. lol
Hi Sarah!
I followed your recipe for this cheesecake last night and was so chuffed with the results. It’s the first cheesecake I’ve made and it turned out fantastically! I did struggle a bit though with the yellow coloured chocolate for the icing, I found that the gel colouring cause the lovely runny white chocolate to seize up. I drizzled the milk choc then the White and then tried again with adding it to the second lot of white just in case I’d overdone the first one but the same thing happened again. Do you have any advice for remedying this? Normally if I over-heat chocolate when I’m melting it (as I’m lazy and use the microwave) I can revive it by adding a drop of butter in to it but even that didn’t help this time! I have to say though, the end result was delicious regardless, even if it didn’t look quite so pretty! Thank you for the fab recipe 🙂
Eleanor recently posted…Salted Caramel Fudge Self Saucing Chocolate Sponge
Gel colour will seize chocolate unless you use flo coat with it. You can also purchase special oil based colours to use for colouring chocolate. You can try adding the colour to a little cream before melting your chocolate (I’ve seen coloured ganache made this way).
This looks amazing! I wonder if anyone tried substituting the double cream for Cool Whip? and if so, how did it turn out?
How long before you serve it can you remove from tin? I made the cheesecake last night and worried if take it out too early to decorate it that it will start to fall apart as doesn’t seem to have ‘set’ much overnight, (feels same consistency when touch the top).
As long as the cream was whipped until stiff enough, it will certainly be fine if it’s been in the fridge overnight. Enjoy! 🙂
This was the first cheesecake I have made and it looks pretty good. Your instructions are easy to follow and it was fun to make even though cutting the mini creme eggs were a bit fiddly. Do I store the cheesecake in the fridge and how soon should it be ate? Thanks
You made the news…
Easter Recipes: Eggciting Easter Treats to Eat and Drink
http://www.examiner.com/article/easter-recipes-eggciting-easter-treats-to-eat-and-drink
Cheers!
Jace Shoemaker-Galloway
The Queen of Holidays
Jace Shoemaker-Galloway recently posted…April Fools' Day
I’ve just made this for our family gathering tomorrow. It looks fantatic. I must say I found the base quite oily so will reduce the butter next time, and there was way too much cheesecake mixture for my 8″ springform tin, so would recommend using a larger one.
how do I up the recipe to accommodate a 9″ cheesecake pan?
Just use a larger tin. I have just made it and there is far too much filling. Tastes gorgeous certainly but could have made half the amount of filling and that would have been enough. Maureen
Hi Maureen, the recipe is for a deep 7″ tin rather than a sandwich tin and the recipe is for that amount. Thanks.
I just finished making this cheesecake (it is currently chilling). I had a few tastes of the batter and I must say, it is delectable!! I cannot wait to share this with my family tomorrow for Easter! Thank-you for posting this and THANK-YOU for all of your tips as I would not have thought of any of them prior.
Happy Easter!
I am making this for a family that just had a baby and Im a little worried it won’t turn out right. How do you go about folding the cream cheese into everything else? Should I whip that first?
I just finished making this!
Im a bloke who’s never made anything ‘cake wise’ ever…….
Just waiting for it to set,
Gulp… Hope its good
Wow this cheese cake looks amazing, I love creme eggs sooo much I made a creme egg chocolate trifle.