Thursday, 2 April 2015

Creme Egg Cheesecake

With the Easter holidays starting tomorrow i thought i would pop up this really simple but extremely tasty cheesecake recipe.

I made this the other night and i swear it is one of the lightest fluffiest things ever!



  • Chocolate Digestives 300g
  • 150g Unsalted Butter (melted)

  • 600ml double cream
  • 150g icing sugar
  • 3 bags of mini Creme Eggs (unwrapped and chopped)
  • 560g cream cheese

  • 1 bar white chocolate 
  • 1 bar milk chocolate
  • Yellow food colouring

How to

  • Bash the digestives until small crumbs and then mix with the melted butter.
  • Once combined line the base of your cake tin, ensuring its all nice and compact. Place in the fridge until later.
  • In a large bowl beat together the cream and icing sugar until thickened up enough to form small peaks
  • Now fold in the cream cheese and chopped up creme eggs
  • Cover the biscuit base with your mixture ensuring its nice and even and place back in the fridge.
  • I left it to chill for a couple of hours before taking out to decorate.
  • When ready to decorate melt the milk and white chocolate in the microwave, once melted drizzle over the cheesecake. Take some of the white chocolate and add the yellow food colouring, again drizzle over. (This step gives the cheesecake a tie in with the creme egg)
  • Finally chop up a few creme eggs and place on top.


One super tasty cheesecake to share with the family this easter weekend!

Let me know if you give this a try.

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