Creme Egg Cheesecake Recipe
Find out how to make this no bake Cadbury Creme Egg Cheesecake with an oreo base
A few weeks ago, one of my twitter friends shared a photo of the Cream Egg Cheesecake she made using this recipe. For 2 weeks after, I was unable to get the thought of the cheesecake out of my mind.
The recipe my friend followed used cups as a measuring tool, not grams or such like, so I was put off.
In the end, I decided to bite the metaphorical bullet and make the cheesecake. I struggled to get hold of one of the ingredients, so I had to adjust the recipe somewhat.
This is how my version of the No Bake Creme Egg Cheesecake turned out:
It looks pretty tasty, hey?
This is the Recipe to make my version.
Serves: 8-12, depending on your portion sizes!
- 1x 154g pack of Oreos, finely ground into crumbs (I used the food processor)!
- 3 tbsp butter
- 3 tbsp Caster sugar
- 300g cream cheese - at room temperature
- 85g plus 3 tablespoons Caster Sugar
- 2tsp vanilla essence
- 200ml heavy whipping cream, whipped
- 30 mini Cadbury Cream Eggs (chilled)
- In a large bowl, mix together the Oreo crumbs with the melted butter and 3 tablespoons of caster sugar.
- Press the mixture into a 6" loose bottom cake tin. Put it into the fridge to chill, while you make the cheesecake filling.
- In another bowl, beat the cream cheese, 1 tsp vanilla essence and 85g caster sugar until combined and smooth.
- Whip the cream with 1tsp vanilla essence and 3 tbsp of caster sugar, then fold it into the cream cheese mixture.
- Cut 20 of the cream eggs in half, and fold them into the cream cheese mixture.
- Spoon the mixture into the cake tin, making sure to cover all of the creme eggs with the cheese mixture, so the top of the cheesecake is smooth.
- Refrigerate at least 8 hours before serving.
- Top with the remaining cream eggs, once the cheesecake has set.
The original recipe said to refrigerate for 4 hours, I found it was still a bit soft, and needed 8 hours to set. (or overnight).
The original recipe said use 40 Mini Creme Eggs, I found 30 was plenty.
A 7 inch tin is too big for these volumes - the cake will fall to pieces as you try to remove it. If you only have a bigger tin, I'd make double the base so it will support the weight of the cheesecake.
The original recipe was created by The Best Mom On The Block - check out her version HERE!
Let me know if you make it, and what you think!