Go Back
+ servings
Cadbury Creme Egg Cheesecake

Cadbury Creme Easter Egg Cheesecake

Serves 8

5 from 1 vote
Prep Time: 30 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American



  • 33 cookies Oreo Chocolate biscuits, crushed
  • 1 tbsp brown sugar
  • 1/2 cup unsalted butter melted


  • 3 blocks cream cheese, softened
  • 1 cup dark chocolate melted
  • 1/4 cup caster sugar
  • 1/4 cup sour cream
  • 1/2 cup milk powder
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream

Whipped Cream


  • 8 Cadbury crème eggs
  • 1/2 cup passionfruit curd warm



  • 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.

Whipped Cream

  • Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.

To Decorate

  • 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.


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.
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.


Calories : 593kcal
Carbonhydrates: 18g
Protein: 6g
Fat: 54g
Saturated Fat: 34g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 14g
Trans Fat : 1g
Cholesterol: 136mg
Sodium: 61mg
Potassium : 367mg
Fiber: 2g
Sugar : 13g
Vitamin A: 1685IU
Vitamin C: 1mg
Calcium: 156mg
Iron: 3mg
Nutrition Disclosure