5 from 11 votes
A table set with 4 individual crème egg cheesecakes served in glass dishes.
Individual Cadbury Creme Egg cheesecakes
Prep Time
10 mins
Cook Time
3 mins
Chilling
2 hrs
Total Time
13 mins
 

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.

Course: Dessert
Cuisine: Easter
Keyword: Creme egg cheesecakes, No bake creme egg chesecakes
Servings: 4
Calories: 737 kcal
Author: Helen Best-Shaw
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
  1. Put the biscuits in a plastic bag and bash into crumbs with a rolling pin.

  2. Place the crumbs in a bowl with 2 tablespoons of melted butter.

  3. Mix the crushed biscuits and butter together.

  4. 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
  1. Place the cream, icing sugar and vanilla in a bowl. Whip until the mixture forms stiff peaks.

  2. 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.

  3. Divide the mixture between the 4 ramekins on top of the biscuit base.

  4. Smooth out the cheesecake filling with the back of a spoon, leaving room for the ganache layer.

Creme Egg ganache
  1. Put a tablespoon of double cream in a small saucepan. Chop up 2 creme eggs and add to the pan.

  2. 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.

  3. 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.

  4. Put in the fridge to chill for at least 2 hours before serving.

To serve
  1. 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.

Recipe 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.  

Nutrition Facts
Individual Cadbury Creme Egg cheesecakes
Amount Per Serving
Calories 737 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g
Cholesterol 119mg 40%
Sodium 337mg 14%
Potassium 155mg 4%
Total Carbohydrates 65g 22%
Sugars 55g
Protein 7g 14%
Vitamin A 28.1%
Calcium 9%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.