Well it wouldn’t be Easter without a Cadbury Crème Egg recipe. I’ve given you Cadbury Crème Egg mess and of course Cadbury Crème Egg chocolate flapjack in the past, but this time it’s the turn of the unbaked cheesecake. This is easy, assemble ahead stuff. It’s all the better for longer chilling in the fridge so make the day before if you can.

Have a wonderful Easter!

I made a lovely video with the Scoff folks to show how to make this Crème Egg cheesecake. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.

Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets.

One year ago: Carrot & almond layer cake and Pecan & hazelnut granola and Banana & toffee muffins and Lemon drizzle loaf

Two years ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge

Three years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits

Four years ago: Mutter paneer and Hot cross biscotti

Crème egg cheesecake

Ingredients:

For the base:

• 125g digestive biscuits (about 8), crushed
• 75g butter, melted
• 1 tbsp caster sugar
• 75g dark chocolate chips

For the cheesecake:

• 350g cream cheese, softened
• 85g icing sugar
• 1 tbsp vanilla extract
• 300mls double cream, whipped to stiff peaks
• 5 Cadbury crème eggs, cut into 6 pieces each

For the top layer:

• 150g milk chocolate
• 1 tbsp olive oil
• 89g bag mini Cadbury crème eggs

Grease and line a 20cm springform tin with clingfilm – this is important as it makes it much easier to remove later. Mix the biscuits, melted butter and sugar together (you can use a food processor if you wish), stir in the chocolate chips and press into the tin using the back of a metal spoon. Chill in the fridge for 10 minutes.

To make the cheesecake layer, beat the cream cheese, icing sugar and vanilla extract in a stand mixer, with an electric handheld mixer or with a wooden spoon until combined. Then gently fold through the whipped double cream with a large metal spoon. Spoon a third onto your chilled biscuit base, then add half of the crème egg pieces, add another third, then the rest of the crème egg pieces and then the last third of the cheesecake mixture. Smooth until flatish and pop back in the fridge for 1 hour.

Melt the chocolate in short bursts in the microwave or over a bain marie then add the oil, stirring well. Pour over the top of the cheesecake and add the mini crème eggs to the top. Chill for another 2 hours.

To serve gently remove the springform tin and unpeel from the clingfilm. Cut into slices using a knife dipped in hot water for clean cuts, though beware this dessert is messy when served. Gobble it up quickly!