Creme Egg cheesecake 


For the base 

15 chocolate digestive biscuits 

125g unsalted butter 

For the cheesecake 

300ml double cream 

75g icing sugar 

250g cream cheese  

1/4 lemon (just the juice) 

2x 89g bags Mini Cadburys Creme Eggs  (unwrapped and cut into quarters) 


To decorate 

Cadburys Creme Eggs 

150g white chocolate 

75g milk chocolate 

yellow gel food colouring 


  • Finely crush the biscuits 
  • Melt the butter, mix in with the crushed biscuits and press into a cake tin with removable bottom 
  • Beat the double cream with the icing sugar until it forms soft, but stiff peaks 
  • 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 
  • Top the biscuit base and level out 
  • Leave to firm up in the fridge for at least 3 hours or overnight 
  • Remove from the tin by running a slim, sharp knife around the edge and popping it out 
  • Melt your milk chocolate, allow to cool for 5 minutes and then drizzle over the top 
  • Melt your white chocolate, allow to cool for 5 minutes and drizzle half over the top 
  • Colour the remaining half of the white chocolate with a little yellow gel colour and drizzle over the top 
  • Unwrap and cut the remaining Creme Eggs in half – sit on top to decorate 
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