These quick and easy no-bake Cadbury Creme Egg cheesecakes are perfect if you are only catering for a few this Easter. Layers of chocolate biscuit base and smooth, creamy vanilla cheesecake filling are smothered with a sweet and sticky Creme Egg chocolate ganache, topped with chopped creme and mini eggs.
Individual Cadbury Creme Egg cheesecakes
A huge cheesecake makes a lovely centrepiece, but we think these pretty individual cheesecakes are even better for small gatherings. They look elegant in their own neat pots, and everyone loves their own whole dessert.
The quantities needed are smaller and any leftover pots are easier to store. Not only that, but portion control is easier. I won’t claim that these are healthy, but making individual portions does avoid the temptation to go back for one more slice.
This is a great recipe for relaxed entertaining. It only takes 20 minutes hands on time to prepare (though you do need to allow time for the cheesecakes to chill). There is no baking, so no need to worry about the cheesecake cracking, and serving in pots helps to take the pressure off, as the filling can’t run or collapse.
Any small ramekin-type dish is suitable, but glass is prettier because you can see the layers. The little glass containers that ready-made puddings come in are ideal.
How to make individual Cadbury Creme Egg cheesecakes – step by step
Stage one – The biscuit bases
Step one – Put 6 (100 g) chocolate digestive biscuits in a bag. Then bash into crumbs with a rolling pin.
Step two – Place the crumbs in a bowl. Add 2 tablespoons of melted butter.
Step three – Mix the crushed biscuits and butter together.
Step four – Divide between 4 small ramekin dishes (about 150 ml) and press the biscuit mix down with the back of a teaspoon to form a flat base.
Stage two – The cheesecake layer
Step one – Place the cream, icing sugar and vanilla in a bowl. Whip until the mixture forms stiff peaks. If you don’t have an electric whisk, you can use a manual one.
Step two – Add the cream cheese and gently mix it in, using the mixer on the lowest speed, or using the beaters manually. It is important not to go too fast or the cheesecake will not set and may be too runny.
Step three – Divide the mixture between the 4 ramekins on top of the biscuit base.
Step four – Smooth out the cheesecake filling with the back of the spoon, leaving room for the ganache layer.
Stage three – The Creme Egg ganache
Step one – Put a tablespoon of double cream (about 15 ml) in a small saucepan. Chop up 2 creme eggs and add to the pan.
Step two – Set the pan on a low heat. Stir with a silicon spatula, using it to scrape the bottom of the pan as the chocolate melts. Remove from the heat when you have a smooth ganache.
Step three – Allow the ganache to cool slightly. Then pour over the 4 cheesecakes. If necessary, use a spoon to spread the chocolate to the edge of each ramekin.
Step four – Chill the cheesecakes in the fridge for at least 2 hours before serving. Serve topped with a quarter of a creme egg and some mini eggs.
Individual Cadbury Creme Egg cheesecakes – Hints, tips & variations
Despite the long list of instructions, these cheesecakes are very easy to make and only contain 8 ingredients. Breaking the recipe down into three stages, base, cheesecake and ganache, makes the process even easier.
- Vary the biscuits in the base – I used dark chocolate digestives, but milk or plain digestives, Hobnobs or shortbread would all be delicious. Make it gluten free with GF biscuits in the base.
- Flavour the cheesecake – Add a couple of tablespoons of chocolate sauce, peanut butter or even some orange liqueur. (As these cheesecakes are served in glasses, it won’t matter if they don’t set solid.)
- Garnish with the 1/4 creme egg just before serving – If you cut the eggs too early, the fondant will run everywhere. To get a clean cut when slicing the eggs, warm the knife in a mug of just-boiled water. If your presentation is important, have a few spare creme eggs to hand. Any that shatter when being sliced can be kept and used in my no churn creme egg ice cream.
- Cheesecakes will keep in the fridge for 3 days.
More Easy Creme Egg Recipes on Fuss Free Flavours
- Easy Creme Egg Fudge
- Creme Egg Fondue
- Creme Egg Milkshake
- Easy Creme Egg Ice Cream (No Churn)
- Easy Creme Egg Brownies
Individual Cadbury Creme Egg cheesecakes
Ingredients
Chocolate Biscuit Base
- 100 g chocolate digestive biscuits (or other similar style of biscuits)
- 2 tbs butter
Cheesecake Layer
- 90 g double cream
- 40 g icing sugar
- 1/2 tsp vanilla extract
- 250 g cream cheese
Creme Egg Ganache
- 15 g double cream
- 2 Creme Eggs
To serve
- 2 Creme Eggs
- 12 mini eggs
Instructions
Chocolate biscuit base
- Put the biscuits in a plastic bag and bash into crumbs with a rolling pin.
- Place the crumbs in a bowl with 2 tablespoons of melted butter.
- Mix the crushed biscuits and butter together.
- Divide between 4 small ramekin dishes (about 150 ml) and press the biscuit mix down with the back of a teaspoon to form a flat base.
Cheesecake layer
- Place the cream, icing sugar and vanilla in a bowl. Whip until the mixture forms stiff peaks.
- Add the cream cheese and gently mix it in, using the mixer on the lowest speed, or using the beaters manually. It is important not to go to fast or the cheesecake will not set and may be too runny.
- Divide the mixture between the 4 ramekins on top of the biscuit base.
- Smooth out the cheesecake filling with the back of a spoon, leaving room for the ganache layer.
Creme Egg ganache
- Put a tablespoon of double cream in a small saucepan. Chop up 2 creme eggs and add to the pan.
- Set the pan on a low heat. Stir with a silicon spatula, using it to scrape the bottom of the pan as the chocolate melts. Remove from the heat when you have a smooth ganache.
- Allow the ganache to cool slightly. Then pour over the 4 cheesecakes. If necessary, use a spoon to spread the chocolate to the edge of each ramekin.
- Put in the fridge to chill for at least 2 hours before serving.
To serve
- Top with a 1/4 of a creme egg and some mini eggs. Wait until just before serving to cut up the egg to top the desserts.
Notes
- Vary the biscuits in the base - I used dark chocolate digestives, but milk or plain digestives, Hobnobs or shortbread would all be delicious.Â
- Flavour the cheesecake - Add a couple of tablespoons of chocolate sauce, peanut butter or even some orange liqueur. (As these cheesecakes are served in glasses, it won't matter if they don't set solid.)
- Garnish with the 1/4 creme egg just before serving - If you cut the eggs too early, the fondant will run everywhere. To get a clean cut when slicing the eggs, warm the knife in a mug of just-boiled water. If your presentation is important, have a few spare creme eggs to hand. Any that shatter when being sliced can be kept and used in my  no churn creme egg ice cream).
- Cheesecakes will keep in the fridge for 3 days.
Danielle Wolter
why am i not eating these right now?? omg they look totally amazing. i am all about cadbury eggs!
Helen
Make the most of Creme egg season!
Gemma
I really like making individual desserts for guests if we’re having a gathering. So easy to serve and just the right size. These cheesecakes look amazing, I do love the addition of the chocolate eggs,
Helen
Individual sizes are perfect for dinner guests.
Sophie
Oh Helen, I think I would probably eat about three of these to myself! They look amazing and just my kind of pudding. A really great recipe.
Helen
Three may be pushing it, but they are very moreish.
Heidy L. McCallum
I did a test run on this recipe last night and it came out perfect. I made sure I followed your instructions word for word and I sure am glad I did. Thank you for a great recipe to share this coming Easter. It was so easy to make and turned out delicious.
Helen
Nice and easy to make, perfect for Easter dining.
Gloria | Homemade & Yummy
These are presentation perfect. The guest would love their individual desserts. I can just imagine a whole table of these at a party.
Helen
I like how neat and tidy they look as individual servings.
Lisa | Garlic & Zest
Truly an amazing Easter dessert! I love the individual everyone-gets-their-own aspect of your recipe and that creme egg ganache is out of bounds! Beautiful presentation!
Helen
Individual desserts are always the best!
jordin
Oh my god, how creative and cute are these!! I can’t get over it, I definitely need to try these out for Easter this year!
Helen
Thank you – I love a good cheesecake!
Suzanne B
These look absolutely perfect for Easter. I love cheesecake and the topping sounds amazing.
Helen
Cheesecake is such a good pudding.
Josie
These little cheesecakes look wonderful, perfect for serving as pudding and if I’m lucky there will be at least one leftover for my extra treat!
Helen
You’ll have to hide one away for later.
Alice
What delightful little puddings. Such a good idea for Easter weekend.
Helen
Perfect for Easter dining.
Dionne
These look amazing Helen. They look nicer than shop bought ones I have seen. I do like the individual sizing too. perfect for serving.
Helen
Thank you Dionne, they are a real favourite.