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You are here: Home / Recipes / Recipes by Course / Desserts & Puddings / Individual Cadbury Creme Egg cheesecakes

Individual Cadbury Creme Egg cheesecakes

Published on March 28, 2019 by Helen 22 Comments
Last Updated on April 25, 2019

Jump to Recipe - Print Recipe

These quick and easy no-bake 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.  

A table set with 4 individual crème egg cheesecakes served in glass dishes.

Table of Contents

  • Individual Cadbury Creme Egg cheesecakes
  • How to make individual Cadbury Creme Egg cheesecakes – step by step
    • Stage one – The biscuit bases
    • Stage two – The cheesecake layer
    • Stage three – The Creme Egg ganache
  • Individual Cadbury Creme Egg cheesecakes – Hints, tips & variations
  • More Easy Creme Egg Recipes on Fuss Free Flavours
  • Individual Cadbury Creme Egg cheesecakes
    • Ingredients
    • Instructions
    • Notes

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

A top down collage of 4 photos showing how to make the biscuit base for chocolate cheesecakes

Step one – Put 6 (100 g) chocolate digestive biscuits in a bag and bash into crumbs with a rolling pin.

Step two – Place the crumbs in a bowl with 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

A top down collage of 6 photos showing how to make a no bake cheesecake filing

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

A top down collage of 6 photos showing how to make a crème 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.

A top down photo of a table set with 4 individual crème egg cheesecakes served in glass dishes.

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)
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A table set with 4 individual crème egg cheesecakes served in glass dishes.
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5 from 11 votes

Individual Cadbury Creme Egg cheesecakes

These quick and easy no-bake cheesecakes are perfect if you are only catering for a few this Easter. Layers of chocolate biscuit base and smooth, creamy vanilla cheesecake are smothered with a sweet and sticky Creme Egg chocolate ganache, topped with chopped creme and mini eggs.
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time3 mins
Chilling2 hrs
Total Time13 mins
Prevent your screen from going dark

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

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. 
  • 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Individual Cadbury Creme Egg cheesecakes
Amount Per Serving
Calories 737 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 26g163%
Polyunsaturated Fat 3g
Cholesterol 119mg40%
Sodium 337mg15%
Potassium 155mg4%
Carbohydrates 65g22%
Sugar 55g61%
Protein 7g14%
Vitamin A 1405IU28%
Calcium 90mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Easter
Keyword: Creme egg cheesecakes, No bake creme egg chesecakes
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Filed Under: American, Desserts & Puddings, Easter, Quick & Easy, Recipes Ingredients: Chocolate, Cream Cheese, Digestive Biscuits, Double cream, Icing Sugar, Vanilla extract

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    Recipe Rating




  1. Danielle Wolter

    5 stars
    why am i not eating these right now?? omg they look totally amazing. i am all about cadbury eggs!

    Reply
    • Helen

      Make the most of Creme egg season!

      Reply
  2. Gemma

    5 stars
    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,

    Reply
    • Helen

      Individual sizes are perfect for dinner guests.

      Reply
  3. Sophie

    5 stars
    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.

    Reply
    • Helen

      Three may be pushing it, but they are very moreish.

      Reply
  4. Heidy L. McCallum

    5 stars
    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.

    Reply
    • Helen

      Nice and easy to make, perfect for Easter dining.

      Reply
  5. Gloria | Homemade & Yummy

    5 stars
    These are presentation perfect. The guest would love their individual desserts. I can just imagine a whole table of these at a party.

    Reply
    • Helen

      I like how neat and tidy they look as individual servings.

      Reply
  6. Lisa | Garlic & Zest

    5 stars
    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!

    Reply
    • Helen

      Individual desserts are always the best!

      Reply
  7. jordin

    5 stars
    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!

    Reply
    • Helen

      Thank you – I love a good cheesecake!

      Reply
  8. Suzanne B

    5 stars
    These look absolutely perfect for Easter. I love cheesecake and the topping sounds amazing.

    Reply
    • Helen

      Cheesecake is such a good pudding.

      Reply
  9. Josie

    5 stars
    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!

    Reply
    • Helen

      You’ll have to hide one away for later.

      Reply
  10. Alice

    5 stars
    What delightful little puddings. Such a good idea for Easter weekend.

    Reply
    • Helen

      Perfect for Easter dining.

      Reply
  11. Dionne

    5 stars
    These look amazing Helen. They look nicer than shop bought ones I have seen. I do like the individual sizing too. perfect for serving.

    Reply
    • Helen

      Thank you Dionne, they are a real favourite.

      Reply

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