Posted in Everyday, Recipes

Creme Egg Cheesecake

Have I ever got an Easter treat for you guys! It is the decadent, the wonderful, Creme Egg cheesecake!!!20170413_113917

Here’s what you’ll need:

For the crust –

  • 300 g chocolate digestive biscuits (1 package)
  • 150 g unsalted butter

For the cheesecake –

  • 600 ml whipping cream
  • 150 g icing sugar
  • 500 g cream cheese (2 packages)
  • juice from 1/2 a lemon
  • 1 381g bag of mini Creme Eggs, cut into quarters (I used just short of a full bag; it depends on how much Creme Egg you want inside the cheesecake)

For the decoration –

  • 3-4 Creme Eggs, cut in halves (put these in the fridge to chill, so it’s easier to get a clean cut)
  • 150 g white chocolate*, split into two portions
  • 75 g milk chocolate*
  • yellow gel food colouring

*I used chocolate chips

Here’s what you do:

  • Finely crush the biscuits; using a food processor, Cuisinart, or blender helps with this
  • Melt the butter; once melted, mix together with the blended biscuits, and then press your crust into the bottom of the cake tin**

**For this recipe, use one of those cake tins with a removable bottom, for ease of transfer


  • In a large bowl, beat the whipping cream and icing sugar together, until the mixture forms soft, floppy peaks


  • In a separate bowl, cream the cream cheese, so you’re not left with giant blocks of cream cheese
Quartered Creme Eggs, ready to go
  • Gently fold the cream cheese, lemon juice, and quartered mini Creme Eggs into your whipping cream/icing sugar mixture, until fully incorporated
Everything’s blended together
  • Pour evenly into your cake tin, and smooth out with a spatula
  • Pop the cheesecake into the fridge for at least 3 hours, or overnight (I left mine overnight)
  • Once your cheesecake has firmed up nicely, it’s ready to decorate!
  • Remove the cheesecake from its tin by sliding a thin, sharp knife along its edge, and then pop it out
Ready for decorating!
  • Melt the milk chocolate, and allow to cool
  • Melt the white chocolate, split it into two portions, and allow each to cool
  • Add the yellow food colouring to one of the portions of melted white chocolate
I had a lot of chocolate left over..
  • Now for the super fun part! Drizzle the three chocolates over your cake. It’s splatter time! Go crazy! Or maybe you want to keep nice, neat uniform lines, in which case I suggest putting each different chocolate into its own piping bag with a fine tip and piping out your lines. Whichever method you decide, splatter or pipe, your creation is sure to look beautiful!
  • Slice the regular-sized Creme Eggs in half and pop them onto the rim of the cake, or wherever you wish to place them – coating some of the melted chocolate onto the base of the egg helps to plant it firmly on your cake

And voila! You have yourself a grand spanking, beautiful, delicious, Easter treat!

I went for the splatter technique



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