Cadburys Creme Egg Cheesecake.

Posted by Linzi Cosby on

Wow your friends and family with this stunning Cadbury Creme Egg Cheesecake.

If you can't find mini Creme Eggs to use inside the cake, you can just replace them with large Creme Eggs

The prep time includes a minimum of 3 hours chilling in the fridge.

Ingredients (serves 8+)

For the base

  • 300g chocolate digestive biscuits
  • 150g unsalted butter

For the cheesecake

  • 600ml double cream
  • 150g icing sugar
  • 560g cream cheese (2x 280g pots)
  • ½ lemon (just the juice)
  • 267g Mini Cadburys Creme Eggs (3x 89g bags - unwrapped and cut into quarters)

To decorate

  • 3 Cadburys Creme Eggs
  • 150g white chocolate
  • 75g milk chocolate
  • yellow gel food colouring

You will need:

disposable piping bags for a really neat chocolate drizzle on top

7" cake tin with removable bottom

Handy tip

The Creme Eggs are easier to cut if you've stored them in the fridge for a couple of hours to firm up



  1. Finely crush the biscuits
  2. Melt the butter, mix in with the crushed biscuits and press into a cake tin with removable bottom
  3. Beat the double cream with the icing sugar until it forms soft, floppy peaks
  4. Very gently fold the cream cheese, lemon juice and chopped mini Creme Eggs into the cream until everything is combined - you can add more lemon juice if you prefer a stronger flavour
  5. Top the biscuit base and level out
  6. Leave to firm up in the fridge for at least 3 hours or overnight
  7. Remove from the tin by running a slim, sharp knife around the edge and popping it out
  8. Melt your milk chocolate, allow to cool for 5 minutes and then drizzle over the top
  9. Melt your white chocolate, allow to cool for 5 minutes and drizzle half over the top
  10. Colour the remaining half of the white chocolate with a little yellow gel colour and drizzle over the top
  11. Unwrap and cut the remaining Creme Eggs in half - sit on top to decorate


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