HOW TO MAKE A NO BAKE CADBURY'S CREME EGG CHEESECAKE, THE PERFECT RECIPE FOR EASTER
When I sent the husband to the shop for mini Cadbury's creme eggs last week he found the shelves empty. It's that time of year where from the very moment the Easter goodies hit the shelves (which is straight after Christmas these days!), every organised baker starts to hoard mini creme eggs ready to bake in to brownies, cheesecakes, cakes and cupcakes. Unfortunately I am not that organised baker.
Nothing screams Easter more than baking an indulgent creme egg in to a recipe, with it's splash of white and yellow fondant yolk, adding extra chocolate, sugar, butter, biscuits and cream can only but seal the deal.
So my husband didn't return with mini creme eggs but he didn't return empty handed, he bought almost every other option available including several bags of Cadbury's Minis selection that contain lots of types of Cadbury's mini eggs including oreo, daim, dairy milk and creme eggs. Not a problem I thought! I can work with that!
Feeling like I was in an episode of Can't Cook, Won't Cook off of the 90's, I took the ingredients I had in front of me and set to work on creating an Easter Creme Egg Cheesecake Recipe. I wanted the cheesecake to mimic the sweetness of the fondant centre of the creme egg itself and by adding the secret ingredient of condensed milk, I achieved the taste I was aiming for.
Be warned this recipe is sweet. Very sweet. You definitely only need a small slice to satisfy the sweet tooth of sweet tooth's, but as my Mum use to tell me, good things come in small packages or in this case small slices! I for one will most definitely be making this one again.
NO BAKE CREME EGG CHEESECAKE RECIPE
- 560ml Double Cream
- 360g Full Fat Philadelphia Cream Cheese
- 200g Nestle Condensed Milk
- 150g Digestive Biscuits
- 130g Golden Oreo Biscuits
- 130g Butter
- 100g Caster Sugar
- 250g of chopped Mini Cadbury's Creme Eggs or an alternative. Due to the mini creme egg shortage I have used a mix of of mini Cadbury's oreo, dairy milk, daim and creme eggs and mini Galaxy caramel eggs in this recipe instead.
- 3 Full Size Cadbury's creme eggs, halved
- 2 Mini Galaxy Caramel eggs, halved
- 50g Milk Chocolate, for decoration
- 100g White Chocolate , for decoration
- Sugar flair Egg Yellow food colouring
1) Line an 8 inch round loose bottom tin with baking paper.
2) Crush the digestive and Golden Oreo biscuits. Whether you bash with a rolling pin, use a food processor or a chopper, blitz those biscuits!
3) Melt the butter in a saucepan on the hob, remove from the heat and add your biscuit crumbs and stir until combined. This is your buttery biscuit base, pour evenly in to the lined tin, press the crumb mixture using the back of a spoon and place in the fridge to chill.
4) Chop the mini creme eggs or your preferred alternative chocolate filling into bite sized chunks.
5) Using a hand mixer, cream together the cream cheese, caster sugar and condensed milk.
6) In a separate bowl use the hand mixer to whip the double cream until it just starts to thicken.
7) Add the whipped double cream to the cream cheese and mix through on a low setting until combined. Add your chopped mini creme egg chocolate chunks and fold through the mixture until the pieces look like they are fairly evenly distributed.
8) Carefully spoon your mixture on to your biscuit base, smooth with the back of a spoon and pop back in to the fridge to chill. The cheesecake is best left to set in the fridge over night but if you cannot wait that long to face plant into it, try to leave it to set for at least 4 - 5 hours.
OPTIONAL DECORATION: If you want to give your Creme Egg Cheesecake that extra wow factor what better way is there to do it than to dress it up with strategically placed creme eggs and lashings of chocolate.
9) Once the cheesecake has chilled and is ready to be served, remove it from the tin and carefully pull away the baking paper. Carefully cut 3 large creme eggs and 2 Galaxy Caramel eggs in half. Melt the milk chocolate and the white chocolate in separate bowls. I melt my chocolate in the microwave by breaking the chocolate in to small pieces and placing in a bowl. Heat for 30 second bursts on a low setting, stirring really well in-between and repeat until smooth. To achieve a nice bright yellowy orange chocolate to match the colour of the creme egg yolk add Sugar Flair Egg Yellow food colouring to half of the white chocolate and stir.
10) Fill three disposable piping bags with the milk, white and coloured chocolate, snip off the ends one at a time and drizzle the chocolate over the cheesecake. I've gone for a bit of a haphazard tartan grid like effect, piping chocolate lines of each colour horizontally and vertically across the cheesecake. The chocolate sets rather quick on the chilled cheesecake so it's worth getting those creme egg decorations in place straight after.
11) Yay! You made it! What a clever sausage you are... now don't deny yourself, tuck in, you've earned it!
After adding the decoration I popped the cheesecake back in the fridge until it was ready to be served. Remember any recipe that includes fresh cream or cream cheese should not be left out of the fridge for any longer than 2 hours.
When I served the cheesecake later that evening the drizzled chocolate had formed a nice chocolatey cage that snapped beautifully when the serving knife cut through it.
Happy making! I'd love to hear how you got on and to see your results.... Tag me on Instagram @thecustomcakeshop, Twitter @customcakeshop