I remember the first time I had a creme egg. It was a scorching hot day in the summer holidays, as all childhood summer days seemed to have been, and my sister had bought me one to try. It was practically all melted and the fondant filling oozed everywhere, and I remember thinking that I wasn’t too sure on this odd chocolate treat. Fast forward 20 years and I’m one of those ‘is January too early for Easter chocolate?’ I can’t get enough of them, especially now that they come in miniaturised form. So a creme egg cheesecake was just a natural progression in my eyes…
I love cheesecake, its one of those really decadent desserts that you don’t feel so bad eating because they’re usually accompanied with fruit or a raspberry coulis. Because a coulis totally counts as one of your five a day right… However, I’m afraid this creme egg cheesecake covers up no sins. Three bags of chopped mini crème eggs enrobed in luscious vanilla cheesecake, with a double chocolate digestive buttery biscuit base. Because if you’re going to go in, go all in.
This is a no-bake recipe, which in my head means no-fuss and this recipe doesn’t disappoint. Crushed biscuits are added to melted butter to create your super buttery chocolaty base. That’s then chilled while you crack on with your filling. For this you simply pop all your ingredients in a bowl, mix together and then spread onto the chilled base. Da dahhh! I have made it slightly trickier by adding food colouring to a 1/3 of the filling to give it that creme egg feel, but that’s an optional extra.
There are a serious amount of creme eggs in this – 4 bags of mini’s in fact!! But for an Easter treat I think we can just about get away with it…
Let me know how you get on, and how quickly it goes!
Firstly, place your mini creme eggs into the freezer to chill whilst you make the base and filling.
To make the biscuit base, blitz the biscuits in a food processor until they are a fine crumb. Then melt the butter either in a pan on the hob or in a microwave, then pour over the biscuit crumbs and stir together until well combined. Tip into a 8" cake tin, (lined with baking paper on the base and sides) and press down firmly and evenly. Then chill in the fridge whilst you make the filling.
For the filling, mix the cream cheese and icing sugar together until smooth using a stand or hand-held mixer, this will only take a few seconds. Whilst mixing slowly, pour in the double cream and vanilla. Then increase the speed slightly, and continue to mix until the mixture thickens. This won't take too long, so keep an eye as you don't want to over-mix and split the mixture.
Once thick, take a 1/3 of the mixture and place into a separate bowl and add the yellow or orange food colouring to achieve your desired creme egg 'yolk' colour. I used a combination of both colours, but its a personal preference. Then quarter three bags of the chilled mini creme eggs and fold them into the un-coloured mixture by hand.
To assemble spread both mixtures onto the chilled biscuit base, dotting the 'yolk' coloured filling randomly. Try not to mix the colours together too much. Then leave in the fridge to chill overnight.
In the morning, quarter the final bag of mini creme eggs and add to the top of cheesecake for decoration.