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Delicious Vanilla Cheesecake, Buttery Biscuit Base, SO MANY CREME EGGS, and a Chocolate Drip… Hello No-Bake Creme Egg Cheesecake!
I am obviously obsessed with cheesecake, this is nothing new to my regular readers, but I felt like this recipe was an absolute must. Like, its Easter soon… Creme Eggs are back… so hello NO-BAKE CREME EGG CHEESECAKE! Heaven. Like cheesecake heaven.
The other day I posted the recipe for my No-Bake Mini Egg Cheesecake and it was an astounding hit – like I was surprised at how well it was received (hehe thank you!) and after the downright success of my Mini Egg Drip Cake I thought that marrying these ideas together to make a Creme Egg Easter treat was perfection.
The buttery biscuit base combats well against the sweetness of the filling, and as creme eggs are so sweet I went with Philadelphia for my Full-Fat Cream Cheese of choice as the tang of it compares well with the sweetness and sugar. However, if you aren’t a cheesecake fan but still want to try it, you can easily use Mascarpone! Or even use a mixture of the two. As long as the weight value is the same, it’ll be dandy!
I used 3 bags of Mini Creme Eggs in the filling (used to be four), and could have done more.. but there is a limit to how much one can handle in a slice. It’s much easier to chill them first before you cut them up otherwise it’ll just turn into a sticky mess, but thats entirely up to you.
The most annoying thing, since the original date of publishing is that Mini Creme Egg bags have got smaller – so the recipe now just says a weight of mini Creme Eggs – and you can use less or more – it’s up to you! Just obviously, the more you buy, the more expensive!
As there are quite a few creme egg cheesecake recipes out there, I went with what I thought was best, basing it on my own recipes and giving it a drippy twist! A sweet vanilla cheesecake with creme egg bits inside is just delicious, with more indulgence on top!
In the old recipe, I used just a dark chocolate drip. However, this time, I have updated it to be a Dark and Milk Chocolate drip to make it easier for you guys! However, the ratios do change. For me, Milk Chocolate would be 2:1 Chocolate to cream, and white Chocolate is 3:1. It sounds like you’d need more cream with the White Chocolate, but you really don’t.
You could even make this into a Chocolate Cheesecake if you wanted. The possibilities are endless and DELICIOUS. Even with my Cadburys Caramel Cheesecake, you can see how adaptable they all are.
RECIPE UPDATED MARCH 2020 – The original recipe base was the same. The filling was 550g cream cheese, 100g icing sugar, 450ml double cream, 1 tsp vanilla and 350g mini Creme Eggs! The decoration was 250ml double cream, 100g dark chocolate, 25g icing sugar, and 6 Creme Eggs!
If you still want to make the old version, then definitely go for it! It does still work, I still love it, I just wanted to update the recipe to be a little more in line with my work now! Also, it is over 4 years old!!
No-Bake Creme Egg Cheesecake!
- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
- 550 g Cream Cheese (full fat)
- 100 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 200-400 g Mini Creme Eggs (Chilled/Quartered)
- 100 ml Double Cream
- 50 g Dark Chocolate
- 50 g Milk Chocolate
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 6 Creme Eggs (halved)
For the Biscuit Base!
- Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling!
- With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds.
- Whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.
- (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)
- Once its thick, fold through the chopped up creme eggs (You might find it easier to chill/freeze the creme eggs first so that its not too messy!)
- Spread the mixture onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
For the Ganache!
- Add your chocolate and cream to a jug/bowl and microwave for 30 seconds. Stir very well!
- Microwave again in 10 second bursts till smooth, stiring each time!
For the Decoration!
- Carefully remove the cheesecake from the tin, and decorate with the ganache - I carefully poured the ganache on top and edge it over the edge for the drip! – Leave to set in the fridge for 10 minutes.
- Whip up the Double Cream with the Icing Sugar. Pipe a little onto the cheesecake, and add a large creme egg half to each floret of cream and sprinkle with your favourite sprinkles!
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it.
- This Cheesecake will last covered in the fridge for 3 days!
- Creme Eggs are naturally quite runny so its probably MUCH better to chill/freeze them before cutting. All of the decorations I have done are optional so don’t worry, the cheesecake will still be delicious either way!
- The Ganache is completely optional and can be ignored if you wish!
- I use either Full Fat Philadelphia Cream Cheese, or full fat Mascarpone.
Find my other Cheesecake & Easter Recipes on my Recipes Page!
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