Creme Egg cheesecake recipe

Now this is an epic cheesecake packed full of creme eggs! This is the perfect Easter treat to wow your friends and family with and I have just added the finishing touches to mine. As you can probably tell I’m certainly not the neatest of bakers but the proof is certainly in the tasting! And wow this is one delicious cheesecake…the diet starts tomorrow!
Easter Creme egg cheesecake

This recipe is so easy to follow, if I can do it then so can you! Here’s a few handy hints before you get started:

  • If you can’t find mini Creme Eggs to use inside the cake, you can just replace them with large Creme Eggs (I did this and it worked a treat).
  • The Creme Eggs are easier to cut if you’ve stored them in the fridge for a couple of hours to firm up
  • Allow yourself enough preparation time; the cheesecake requires a minimum of 3 hours chilling in the fridge
  • This cheesecake will serve at least 8 – it’s huge!

You will need:

  • Disposable piping bags for a really neat chocolate drizzle on top (as you can tell I didn’t have one of these!)
  • 7″ cake tin with removable bottom


For the base

  • 300g chocolate digestive biscuits
  • 150g unsalted butter

For the cheesecake

  • 600ml double cream
  • 150g icing sugar
  • 560g cream cheese (2x 280g pots)
  • ½ lemon (just the juice)
  • 267g Mini Cadburys Creme Eggs (3x 89g bags – unwrapped and cut into quarters)

To decorate

  • 3 Cadburys Creme Eggs
  • 150g white chocolate
  • 75g milk chocolate
  • Yellow gel food colouring


  • Finely crush the biscuits
  • Melt the butter, mix in with the crushed biscuits and press into a cake tin with removable bottom
  • Beat the double cream with the icing sugar until it forms soft, floppy peaks
  • Very gently fold the cream cheese, lemon juice and chopped mini Creme Eggs into the cream until everything is combined – you can add more lemon juice if you prefer a stronger flavour
  • Top the biscuit base and level out
  • Leave to firm up in the fridge for at least 3 hours or overnight
  • Remove from the tin by running a slim, sharp knife around the edge and popping it out
  • Melt your milk chocolate, allow to cool for 5 minutes and then drizzle over the top
  • Melt your white chocolate, allow to cool for 5 minutes and drizzle half over the top
  • Colour the remaining half of the white chocolate with a little yellow gel colour and drizzle over the top
  • Unwrap and cut the remaining Creme Eggs in half – sit on top to decorate

Easter creme egg cheesecake recipe

Happy Easter to you all …
A huge thanks to Netmums for the inspiration and the delicious recipe.
You can read the recipe reviews and extra tips on Netmums.

How do you eat yours?
Have you tried this epic cheesecake recipe?
Post your photos and comments below…
 comments so far

Author: TIG

Anna is ‘That Ideas Girl’ or TIG for short! Hailing from the small thriving village of Holmfirth, West Yorkshire, she is a graduate of the London College of Fashion with 6 years online and offline marketing experience. Anna is overflowing with ideas that she just can’t wait to share with the world!

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