CREME EGG CHEESECAKE RECIPE WITH CADBURY’S CHOCOLATE

The ultimate easy Creme Egg Cheesecake recipe. This recipe has been viewed over 2 million times, see what the fuss is about! No bake and utterly delicious, this is the perfect Easter dessert. Chocolate, cream cheese, whipped cream and a buttery biscuit base all make for the best sweet treat.

Servings : 12

Ingredients

• 280 g Digestive Chocolate Biscuits
• 140 g Butter Unsalted, melted
• 560 ml Double cream lightly whipped until it forms soft peaks
• 140 g Icing Sugar sifted
• 560 g Philadelphia Cream Cheese Full fat, 2 x 280g tubs
• Juice of half a lemon
• 275 g Mini Cadbury's Creme Eggs about 3 small bags
• 4 Creme Eggs to decorate
• 60 g Milk Chocolate
• 120 g White Chocolate
• Yellow Food Colouring see my notes above

Instructions

1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
2. Mix with the melted butter and press into your 7" tin.
3. Unwrap the mini Creme Eggs and chop them each into quarters.
4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
5. Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
6. Chill for 3 hours or even better, over night.
7. Use my knife tip (above) to remove the cheesecake from the tin.
8. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
9. Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
10. Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you're happy with, then drizzle this over too.
11. (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
12. Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.

Recipes from tamingtwins.com.

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