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.
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.
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.
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.
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.
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.