Individual Cadbury Creme Egg cheesecakes

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

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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

Cook ModePrevent 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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