Cadbury Creme Egg Cheesecake
A white chocolate and Cadbury Creme Egg Cheesecake that's perfect for any chocoholic! Completely no-bake, super simple to make and totally delicious!!
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Servings: 12 slices
Calories: 607kcal
Equipment
- Food processor or Thermomix
- Beaters, stand-mixer or Thermomix
Ingredients
- 250 g plain sweet cookies like Arnotts Nice biscuits
- 120 g butter melted
- 300 ml thickened cream heavy whipping cream
- 200 g white chocolate
- 1 tbs gelatine dissolved in ⅓ cup water
- 750 g cream cheese
- 1 tsp vanilla extract
- 110 g (½ cup) caster sugar
- 6 large 39g Cadbury Creme Eggs (plus extra to decorate)
Instructions
Conventional Method
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Melt chocolate and set aside to cool.
- To dissolve the gelatine, place 1 tablespoon of gelatine powder into a small bowl filled with ⅓ cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and stir occasionally to dissolve the gelatine (this will take a couple of minutes).
- Beat the cream cheese, vanilla extract and sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted (and cooled) white chocolate and the whipped cream.
- Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury Creme Eggs on top. Spoon over the remaining mixture and spread out.
- Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Cadbury Creme Eggs to decorate.
Thermomix Method
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
- Dissolve 1 tbs gelatine in ⅓ cup water (see notes) and set aside.
- Beat the cream cheese, vanilla extract and sugar in a clean and dry TM bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted (and cooled) white chocolate and the whipped cream.
- Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury Creme Eggs on top. Spoon over the remaining mixture and spread out.
- Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Cadbury Creme Eggs to decorate.
Video
Notes
RECIPE NOTES & TIPS
Ingredients Info
If purchasing overseas, you will be able to buy online, or in specialised international grocers. Chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days. You can freeze the un-decorated cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
To defrost, place the cheesecake into the fridge overnight.
- cookies - any plain sweet cookies (or biscuits as they're known in Australia) can be used in this recipe. I like to use Arnotts Nice biscuits that are popular in Australia.
- cream - choose a thickened, heavy cream that is suitable for whipping. This is important as the whipped cream helps to stabilise the filling.
- chocolate - use a good quality white chocolate or substitute with milk/dark chocolate if you prefer.
- cream cheese - use a block of full fat cream cheese. Avoid light, skim or spreadable cream cheese as those varieties do not set as firm.
- gelatine - a small amount of gelatine powder is dissolved with boiling water to help the cheesecake keep it's shape. While you 'can' omit the gelatine, it is highly recommended, especially when the cheesecake will be out of the fridge for a period of time before serving (ie. at a dinner party).
If purchasing overseas, you will be able to buy online, or in specialised international grocers. Chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days. You can freeze the un-decorated cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
To defrost, place the cheesecake into the fridge overnight.
Nutrition
Calories: 607kcal | Carbohydrates: 36g | Protein: 7g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 132mg | Sodium: 407mg | Potassium: 173mg | Fiber: 0g | Sugar: 24g | Vitamin A: 1480IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 0.8mg