Recipes · Sweet Bakes

Cadbury’s Creme Egg Cheesecake

A creamy and delicious Baked Cadbury’s Creme Egg Cheesecake. The perfect Easter treat that requires little to no kitchen skills!


It was almost a year ago now that I spotted a wonderful recipe for a Cadburys Creme Egg Cheesecake on a Taming Twins (you can find the full post here).

Now she had opted for a non-bake option, but I have to confess to having a real weakness for the old fashioned variety and so this year I decided to finally get off by bottom and make a baked version.

As you can see I’ve still a long way to go when it comes to piping chocolate (this was my first ever attempt!) and even further to go when it comes to taking photos, but I promise you it tasted scrumptious and was ridiculously easy to do.

So here’s my recipe for a Baked Cadbury’s Creme Egg Cheesecake

Yields 1 x 7" Cheesecake

Cadbury’s Creme Egg Cheesecake

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


    Cheesecake Filling
  • 500g Cream cheese
  • 3 tsp Vanilla extract
  • 300g Soured cream
  • 155g Caster sugar
  • 3 Eggs
  • 2 bags mini cadbury's creme eggs
  • Decorations
  • 200g white chocolate
  • 100g milk chocolate
  • 1 bag mini cadbury's creme eggs


  1. Preheat your oven to 160°C
  2. Smash up your digestives until they're crumbs. You can either do this by putting them in a food processor if you have one or just pop them in a sandwich bag and bash with a rolling pin. Both work just as well although the later is also a great form of stress relief!
  3. Mix the biscuit crumbs with the melted butter and then press into the base of a 7" springform cake tin. Put this into the fridge to set whilst you get on with the rest.
  4. Now for the filling. Mix the cream cheese, vanilla, soured cream and sugar together in a bowl. Now crack in the eggs and mix them in too.
  5. Take your tin out of the fridge and pour the cheescake mix onto it.
  6. Cut the mini eggs in half and drop into the cheesecake.
  7. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.
  8. To decorate melt the chocolate (personally I do this in the microwave, but you can of course do it properly over a pan of boiling water). The colour half the white chocolate yellow and half of it orange using paste colours only!
  9. Then drizzle or pipe lines across the cake in alternate colours and use the final bag of min creme eggs to create a pile in the centre of the cake.

Hope you enjoy and please let me know how you get on xxx

You might also like

Leave a Reply

Your email address will not be published. Required fields are marked *