Cadbury Creme Easter Egg Cheesecake
Fluffy Cadbury Creme Easter Egg Cheesecake that sets like magic, has no gelatin and is no-bake? Enter my Cadbury Crème Egg Chocolate Cheesecake! We’re all starved of chocolate this time of the year right? Well, that’s why this No-Bake Cadbury Crème Egg Cheesecake exists. Topped with Cadbury crème eggs, whipped cream and passionfruit curd, this cheesecake is a show stopping way to celebrate the easter bunny’s birthday!
Nicks favourite thing…
I absolutely love the way the passionfruit curd melts and swirls in with the whipped cream and looks like real egg yolks!
What does it taste like?
The crust is made of Oreos, the filling is super fluffy and creamy and set without using any gelatin!
The ingredients you need to make this Cadbury Creme Easter Egg Cheesecake!
Oreos – you can use any type of similar chocolate cookie.
Brown sugar – helps make the crust jiust a little sweeter.
Butter – make sure you let the butter cool slightly before coating the cookie crumbs.
Cream cheese – make sure the cream cheese is softened.
Dark chocolate – I used nestle cooking buttons.
Caster sugar – also known as superfine sugar.
Sour cream – you can use mascarpone as well.
Milk powder – The milk powder used in this recipe is the type that is used to make long life milk and can be found in the long life milk section of your supermarket. The milk powder is used to make the cheesecake more creamy and to help it set.
Heavy cream – this is the type of cream you use for whipping.
Cadbury crème eggs – you can use any type of easter eggs you like though!
Passionfruit curd – also known as passionfruit butter.
My Top Tips for making this Cadbury Creme Easter Egg Cheesecake!
Cheesecake can be stored in an airtight container for up to three days.
Following the method!
Please make sure you follow the method. It is why this cheesecake is fluffy and sets.
The milk powder used in this recipe is the type that is used to make long life milk and can be found in the long life milk section of your supermarket. The milk powder is used to make the cheesecake more creamy and to help it set.
Loved this Cadbury Creme Easter Egg Cheesecake? Here are some other cheesecake recipes you might like
- Raspberry Swirl Cheesecake
- No-Bake Cherry Ripple Cheesecake
- No-Bake Cookie Butter Cheesecake
- Mini Nutella Cheesecakes
Following me on my social pipes is the best way to keep up to with my daily kitchen adventures!.
@thescranline – for my desserts
@thescranlineeveryday – for my savory recipes
The Scran Line – for my full dessert videos with voice over instructions.
The Scran Line Everyday – for my savory recipes with full voice walk throughs!
So much fun happening here and it’s a great community to be a part of!
Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!
Cadbury Creme Easter Egg Cheesecake
- 33 cookies Oreo Chocolate biscuits, crushed
- 1 tbsp brown sugar
- 1/2 cup (135 g) unsalted butter melted
- 3 blocks (750 g) cream cheese, softened
- 1 cup (220 g) dark chocolate melted
- 1/4 cup (55 g) caster sugar
- 1/4 cup (60 g) sour cream
- 1/2 cup (105 g) milk powder
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) heavy cream
- 1 1/2 cups (375 ml) heavy cream
- 2 tsp vanilla extract
- 8 Cadbury crème eggs
- 1/2 cup (125 ml) passionfruit curd warm
Learn How To Make it! [VIDEO]
- Spray and line the bottom and side of a 20cm springform pan with baking paper. Set aside
- Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
- Add the cream cheese and melted chocolate into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
- Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters if using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
- Add the cheesecake mixture into the chilled cake pan and use a spatula to spread around as flat as you can. Place in the fridge for 6-8 hours. Overnight is best.
- Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
- Carefully release the cheesecake from the springform pan and transfer to a serving plate. Add dollops of cream on top of the cheesecake and then top with passionfruit curd and Cadbury crème egg halves. Slice and serve.