Cadbury Creme Egg cheesecake

This no-bake Cadbury Creme Egg cheesecake is something EGG-STRA special for Easter. The filling is made by melting creme eggs and cream together to a thick and fudgy ganache, then combining with cream cheese and spreading on a biscuit base.

All this means that this isn't just a basic cheesecake with creme eggs plonked on top, no no. The WHOLE CHEESECAKE tastes like creme eggs. Just as it should. And it's smooth and oh, so good.

To make the cheesecake, you'll start by roughly chopping 10, yes 10, creme eggs (stay with me here) and dropping into a bowl with some thick cream and some dark chocolate (to make sure the chocolatey goodness isn't diluted in the final flavour.

You'll the melt is all together until it goes from gooey, lumpy mess to an unbelievably smooth and glossy bowl of chocolate heaven. As it cools, the ganache will thicken and turn fudgy, ready for you to grab a couple of tubs of cream cheese and fold them through.

The smell is heavenly, but I'm afraid you'll have to resist just grabbing a spoon and digging straight in. There's a cheesecake to be made and the results will be well worth it.

You'll spread the creme egg cheesecake mixture into a tin on top of a simple base made from digestive biscuits (graham crackers) and melted butter. Finally, you'll chill the whole thing and then release it from the tin to reveal this Cadbury creme egg cheesecake of absolutely glory!

Here's the full recipe for my no-bake Cadbury Creme Egg cheesecake.

Instructions

Make the base

Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a very coarse crumb.

Melt the butter and add to the biscuits.

Mix until all the butter is absorbed.

Straight away, before the butter cools, tip the biscuit mix into the bottom of a large (23cm/9inch) loose-bottomed cake tin.

Press down firmly to create a level base, then refrigerate while you work on the filling.

Make the filling

Put the cream, dark chocolate and chopped cream eggs in a large, heatproof bowl. 

Heat gently until the chocolate is melted. You can do this with a bain marie (a bowl placed over a pan containing a small amount of barely simmering water) or in the microwave in 30 second intervals, stirring between each burst.

When everything is melted, it should come together as a smooth, thick, glossy ganache. If there are lumps of stubborn Creme Egg filling, don’t overheat the ganache. Instead, use a stick blender to get rid of them.

Put the ganache in the fridge for an hour to cool. Stir every now and then to ensure it thickens evenly. 

When the ganache is thick and holds its shape, add the cream cheese.

Gently fold through until you have an even mixture.

Spoon the filling into the tin on top of the biscuit base.

Smooth to the edges and level off. 

Dot the chopped creme eggs on top. 

Place in the fridge to chill for at least 4 hours, or overnight. 

Serve

To release the cheesecake from its tin, run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.

Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to safely transfer to a cake stand and serve.

Cut into slices with a sharp knife, wiping the knife between cuts to give a smooth, neat finish.

Enjoy!

Make sure to refrigerate any remaining cheesecake straight away, to keep it fresh.

Pointers, tricks and troubleshooting tips for the perfect Creme Egg cheesecake

Is Creme Egg cheesecake easy to make?

Yes, this recipe involves no cooking! There are only 10 steps for making this recipe, and most of them entail melting ingredients or mixing them. Meaning there are very few areas where it can go wrong. Woohoo!

Will I need any special equipment to make Creme Egg cheesecake?

You'll only need some fairly standard cooking equipment to make your Creme Egg cheesecake, like bowls, spoons and an electric whisk. The only thing you might not have is a loose-bottomed cake tin. A loose-bottom (or spring-form) cake tin lets you slide the bottom out separately from the edges of the container, which gives you an easy way to remove your cheesecake to serve neatly. 

You'll usually find loose-bottom/spring-form cake tins in the kitchenware aisle of supermarkets. Though if you can't find one in-store, there are always various sizes of loose-bottom cake tins available from Amazon.

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. I always include links to example products, so you can see exactly what I used to make each recipe.

How can I tell if my double cream has gone off?

If your double (heavy) cream is beyond its 'Use By' date, you should throw it away.

However, even if it's in its' use by date, you should check whether it is safe to use - especially if it's opened. If your cream is yellowing, looks thicker, or has a sour and tangy smell, it's likely off, and you should throw it away.

How can I tell if cream cheese has gone off?

Once opened, cream cheese will generally last 1-2 weeks as long as it has always been kept in an airtight container in the fridge. If your cream cheese has been left at room temperature for more than two hours, it's best to discard it. Cream cheese is the perfect breeding ground for bacteria, so it can become dangerous relatively quickly.

If your cream cheese has changed colour, looks mouldy, is dry/cracked or has an unusual smell, it should be discarded.

Unlike some hard cheeses, where mould can be cut off (which is still risky, and I wouldn't advise it!), cream cheese is soft and wet enough that any mould can penetrate to the centre of the cheese - even if you can't see it. If you're unsure, you shouldn't use it.

It's always best to use fresh cream cheese so you know it's safe to eat and because it will taste best.

How can I tell if the butter has gone off?

Butter will quickly spoil if you keep it somewhere warm or leave it open and exposed to the air. So you should only use butter that you store in an airtight container in the fridge or a cool pantry if you live somewhere colder. When butter is warm, bacteria thrive and break down the butter.

You'll be able to tell this is happening if your butter turns a darker yellow rather than pale, creamy yellow. Sometimes old butter will even develop translucent patches where bacteria has broken down the bonds between fat and liquid.  

Butter will also develop a sour smell as it deteriorates, similar to spoiled milk. When rancid butter is cold, it can look and smell fine, but it will taste rancid and fizzy. So taste it before cooking and discard it immediately if it doesn't taste right.

Is Creme Egg cheesecake suitable for vegetarians?

This recipe should be fine for vegetarians as long as you use the ingredients in the recipe.

At the time of writing (February 2022), Creme Eggs are vegetarian - but this may change in the future as manufacturers can use animal-derived products to thicken, colour or flavour sweet food, so it sneaks into the most surprising ingredients! 

So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Creme Egg cheesecake suitable for vegans?

Unfortunately, this recipe isn't suitable for vegans as it contains a lot of dairy.

I haven't made a vegan version of a no-bake cheesecake, so I can't be sure if the recipe method would be suitable for vegan products. But here are a few suggestions for products you could use for a vegan Creme Egg cheesecake. 

• Digestive biscuits/ Graham crackers - many brands are vegan anyway, so check the labels in your grocery store.
• Butter - use vegan butter with high-fat content, around 80%, so it behaves similarly to dairy butter.
• Double cream - use a thick vegan cream like Oatly whippable creamy oat or Elmlea plant double. Or many vegans use coconut cream combined with coconut milk for a whippable cream alternative.
• Cream cheese - many brands have dairy-free cream cheese available in most supermarkets. Violife is a reliable brand, and it should work for this recipe.
• Dark chocolate - There are lots of vegan dark chocolates available worldwide. Many leading brands are vegan anyway as dark chocolate has a low milk content, so it's easy to replace with a milk alternative. 

Make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

Is Creme Egg cheesecake gluten-free?

Unfortunately, this Creme Egg cheesecake isn't gluten-free as it contains digestive biscuits (Graham crackers), which are made of wheat. However, luckily that's the only ingredient that contains gluten (at the time of writing), so it should be easy to make this recipe gluten-free!

I'm not sure about the rest of the world, but most UK supermarkets have a 'free-from' section, where you can find gluten-free digestive biscuits. If they aren't available in-store, your grocery delivery service (Ocado, Walmart etc.) will probably have them in stock. If not, gluten-free biscuits are easy to find on Amazon or in health food stores.

Note: If you've adapted this for a vegan diet, it's worth double-checking all the dairy alternatives, as sometimes wheat is used to make vegan cheeses.

Double-check all of your ingredients labels to make sure that they are gluten-free. Also, don't forget to check anything extra you intend to serve with the recipe.

Is Creme Egg cheesecake keto-friendly?

This Creme Egg cheesecake recipe contains sugar and carbohydrates, which aren't suitable for a ketogenic diet. 

However, cream cheese and butter are keto-friendly, so it's worth searching for keto-friendly cheesecake recipes that use chocolate/sugar alternatives and keto-friendly low-carb biscuits. 

Powdered cocoa nibs or cocoa powder could provide a nice chocolate flavour. However, I'm not sure if you'll be able to find a keto Creme Egg.

Is Creme Egg cheesecake healthy?

While this recipe isn't particularly healthy, it's fine to enjoy as an occasional treat. Happiness is an essential part of health, and if enjoying a treat as part of a healthy diet makes you happy - go for it!

For more detail on the number of calories in a standard slice and other nutritional information, have a look at the recipe card and the end of the FAQ. All figures are estimates based on publicly available data.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is Creme Egg cheesecake safe to eat while pregnant?

Pregnant people are advised to avoid unpasteurised or soft cheese, as it can contain a dangerous bacteria called Listeria.

However, while cream cheese is technically soft, the NHS says that pregnant people can eat cream cheese as long as it has been pasteurised - most store-bought versions are, but always check the label. If you're ever unsure, the NHS has a very clear and helpful explanation of why pregnant people should avoid unpasteurised dairy products.

As with any ingredients, you should always make sure that your dairy ingredients are in good condition and that you prepare your Creme Egg cheesecake safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

How should I store Creme Egg cheesecake?

This Creme Egg cheesecake contains cream cheese, which will spoil quickly if left out of the fridge. So it needs to be kept in the refrigerator at all times - unless it's being served.

So it's best to keep any leftover cheesecake in an airtight container in the refrigerator. Using a large, circular container (like a chocolate or biscuit tin) as a lid over a plate as the base works best. If you don't have any containers large enough, you can keep the cheesecake on a plate and loosely cover the top with food wrap or cover with a large mixing bowl if you have room.

How long will Creme Egg cheesecake keep?

You can safely store your Creme Egg cheesecake for up to 5 days in an airtight container in your fridge, but it will taste best within 3 days of making it. The cheesecake contains butter and cream cheese, so it'll spoil quickly if you leave it out of the fridge. So if any of it has been kept at above fridge temperature for more than two hours, it should be discarded.

Can I leave Creme Egg cheesecake out on the counter?

No, you need to refrigerate the cheesecake as it contains cheese and butter, which can spoil if left on the counter. 

Can I make Creme Egg cheesecake ahead?

Yes, you can make your Creme Egg cheesecake ahead and then assemble it the day before you want to serve it.

You could make the base and keep it in the fridge for up to a week ahead of serving. Or, if you're really organised, you could make your base a couple of months ahead and freeze it. I haven't frozen this cheesecake base before, but you can usually keep butter in the freezer for up to four months before any texture issues occur.

While you can make the filling days before and store it in an airtight container in the fridge, it's probably best to prepare it the day before, so it's at its best. 

Can I keep Creme Egg cheesecake in the refrigerator?

Yes, the best way to store your Creme Egg cheesecake is to keep it in an airtight container in the fridge. 

Can I freeze Creme Egg cheesecake?

Cheesecake isn't really suitable for freezing, as the filling tends to split and become watery when it defrosts. So it's best to make this recipe fresh or ahead in separate parts as directed above.

What is the best way to defrost Creme Egg cheesecake?

Again, it's not the best idea to freeze your Creme Egg cheesecake, as the cream cheese will most likely split. However, if you freeze it, it's best to defrost it on a covered plate overnight in the fridge. This ensures that it doesn't defrost too quickly or get above fridge temperature.

Can I make Creme Egg cheesecake in a different quantity?

If you want to change the size of the cheesecake, there's a helpful tool in the recipe card below. Just click on the serving size in the recipe card, and a little slider will pop up. You can move the slider up or down to get the amount you want to make. All the ingredient quantities will automatically update you so that everything is in the correct ratios.

If you make a smaller cheesecake, you'll need to use a smaller tin, so your cheesecake isn't too thin. Or, if you make a bigger cheesecake, you'll need to use a wider, deeper tin to fit the extra filling.

If your cheesecake is much bigger, it will likely take at least a few more hours to set.

Can I make Creme Egg cheesecake as individual mini cheesecakes?

This is a no-bake cheesecake, so it's very easy to make mini versions, as there are no cooking times to adjust. 

For example, you could use ramekins instead of one large tin. Then, all you have to do is fill each ramekin with a small amount of the base mixture, leave it to chill, then top with the filling, and refrigerate as the recipe says.

Can I make this Creme Egg cheesecake in a different shaped tin/tray?

No-bake cheesecake recipes are perfect for making in different shaped tins or trays as there's no cooking. It's best to use a loose-bottomed tin if you're making this as a centrepiece dessert. But if you're happy to eat it straight from a dish, then go ahead!

A different container won't change the recipe, so follow the instructions in the recipe and chill the cheesecake when assembled. If you use a smaller and deeper container, you'll need to let it sit for longer in the fridge as you'll have a thicker cheesecake.

Can I make Creme Egg cheesecake in a stand mixer like a KitchenAid or Kenwood Mixer?

A stand mixer would help whip the cream and mix the cheesecake filling ingredients. However, it's probably better to use a food processor for the biscuit base.

Make sure that you don't overmix the cream and cream cheese, as they can split if overmixed.

Can I make Creme Egg cheesecake with a food processor?

Yes, you could use a food processor to quickly break up your biscuits (or graham crackers) for the base. 

How can I make sure my Creme Egg cheesecake is perfectly set?

The best way to get a perfectly set Creme Egg cheesecake is to use the exact quantities the recipe states when making your filling. If the balance of filling ingredients is off, the filling won't set properly or split.

Once your cheesecake is assembled, it's best to leave your cheesecake in the fridge to set overnight. The cheesecake will need at least 4-6 hours to set properly, so leaving it overnight gives it that extra time to firm up.

If you decide to make a bigger or deeper cheesecake, it could be worth leaving your cheesecake to set for 24 hours in the fridge.

A time tested, and very scientific way to check if your cheesecake is set is to give the tin a little wobble. If there's any movement, then it's not set!

Why did my Creme Egg cheesecake base turn out very dry/crumbly?

Your cheesecake base should be slightly crumbly, but if it's more sand-like than a cheesecake base, then you have a problem.

This would happen if you didn't add enough butter or added too much biscuit to the base mixture. So it's best to make sure your ingredients are weighed out before you begin cooking, so there are no mix-ups!

Why didn't my Creme Egg cheesecake set?

There are a few reasons why your Creme Egg cheesecake didn't set. It could be down to ingredients or the mixing stage.

Ingredients:

If you made changes to the filling ingredients, it could affect how the cheesecake sets. For example, this recipe calls for full-fat cream cheese. Full-fat cream cheese has a thick texture, which gives the cheesecake its body. Low-fat cream cheese will be thinner and result in a more runny filling.

Mixing: 

The way you mix your filling is crucial for getting your cheesecake set properly.

The cream and cream cheese need to be mixed well with the cooled chocolate ganache until the mixture is nice and thick. You'll know when the mix is right if it holds its shape and doesn't easily drip off the end of the whisk.

You shouldn't mix your cream/cream cheese with the ganache that is still hot from the pan. If the chocolate is still warm when you add it, the cheesecake filling will melt and collapse, and your finished cheesecake won't set properly.

How can I add/change the flavours in my Creme Egg cheesecake?

If you want to add different flavours to your cheesecake, then go right ahead! You could try adding a few drops of food flavourings to the filling as you're mixing everything. Chocolate orange is a classic combination, which would work nicely here.

Equally, you could take inspiration from my no-bake Apricot cheesecake recipe and add some coconut to the base. Or you could even add finely chopped nuts or almonds too!

Where is the origin of cheesecake?

Cheesecake, as we know it today, was first documented in Europe during the Middle Ages. However, it wasn't until the 1800s, when a dairy producer in New York accidentally invented cream cheese, that cheesecakes started including cream cheese. 

Before the invention of cream cheese, cheese curds were used to create cheesecakes - giving them a different texture to the ones we now know and love. The biscuit base was also an American addition to the recipe.

So cheesecakes are sort of like a jigsaw that was finished in America.

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