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.
Chocolate Biscuit Base
- 100 g chocolate digestive biscuits - (or other similar style of biscuits)
- 2 tbs butter
- 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
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.
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.
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.
Calories: 737kcal | Carbohydrates: 65g | Protein: 7g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Cholesterol: 119mg | Sodium: 337mg | Potassium: 155mg | Sugar: 55g | Vitamin A: 1405IU | Calcium: 90mg | Iron: 1.1mg