EASTER VIBES 🐣🐥
NO-BAKE CADBURY CREME EGG CHEESECAKE 💛
This luxurious Creme Egg Cheesecake is something EXTRA special for Easter. An easy get-ahead dessert that is sure to impress your guests and perfect for your Easter table! ✨️
RECIPE - Serves 8
Ingredients🛒
Base:
250g/8.8oz Digestive Biscuits (Crushed)
125g/4.4oz Butter, melted
Cheesecake:
3 (225g/8oz) Tubs Full Fat Cream Cheese
¾ Cup Icing Sugar/Powdered Sugar
270ml Double Cream/Heavy Whipping Cream
8 Cadbury Creme Eggs, roughly chopped
Decoration:
150g/5.3oz White Chocolate (finely chopped)
75g/2.6oz Milk Chocolate (finely chopped)
250ml Fresh Cream, whipped
Yellow Food Colouring, oil based for chocolate
3 Cadbury Creme Eggs
6 Cadbury Mini Eggs
Method:
Base -
Line the base and sides of a 23cm/11-inch springform cake pan with parchment paper.
Mix the crushed biscuits with melted butter and press down on to the base of the tin.
Bake in preheated oven 180C/350F for 10 minutes. Remove from oven and leave to cool completely.
Cheesecake -
In a large bowl, beat the cream cheese until smooth. Sift in the icing sugar and beat until combined.
Add the double cream and beat on low until corporated then beat on high, 3-4 minutes until thick, fluffy and stiff peaks form.
Add eggs and mix through on low speed, until evenly distributed.
Pour the mixture on top of the biscuit base and smooth the surface. Refrigerate for at least 6 hours or overnight.
Decoration -
Melt the milk chocolate in the microwave, allow to cool and drizzle over the top of the cheesecake.
Melt the white chocolate, allow to cool and drizzle over the chocolate.
Colour the remaining white chocolate with a little yellow colour and drizzle over the top.
Pipe whipped cream around the edges.
Leave to set in the fridge before decorating with mini eggs and halved creme eggs.
Enjoy! 😊