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Creme Egg cheesecake

(19 ratings)

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Creme Egg cheesecake
Creme Egg cheesecake
  • Serves: 12

  • Prep time:

  • Total time:

    plus chilling time
  • Skill level: Easy peasy

  • Costs: Mid-price

Our Creme Egg cheesecake is an easy no-bake cheesecake made simply with Philadelphia cream cheese and double cream, with a striking yellow layer and Creme Egg topping that will make the perfect Easter dessert. This recipe serves 12 people and will take approximately 30 mins to make plus chilling time. This easy cheesecake is the perfect dessert to share with friends and family. If you want to give this Creme Egg cheesecake a twist, decorate with Mini Eggs too.

Ingredients

For the base:
  • 100g butter, melted
  • 2 Creme Eggs, chopped
  • 200g digestive biscuits, crushed

For the topping:

  • 600g full-fat Philadelphia
  • 100g icing sugar
  • 1tsp vanilla extract
  • 300ml double cream, whipped
  • drops yellow food colouring

To decorate:

  • 6 mini Creme Eggs

Store in the fridge in an airtight container for up to 2 days.

Method

  1. For the base: Line the base of a 20cm loose bottom cake tin. Melt the butter and Creme Eggs in a large pan. Stir through the biscuits and press into the bottom of the tin. Leave to set in the fridge for 30 mins.
  2. For the filling: In a bowl, lightly beat the Philadelphia until smooth then add the icing sugar and vanilla extract until well combined. Fold in the whipped cream.
  3. Measure out 300g of the filling into a separate bowl and stir through the food colouring. Spoon this over the cake base then carefully top with the remaining filling. Leave to set in the fridge for at least 3 hours.
  4. To serve, decorate with mini Creme Eggs.

Your rating

Average rating

  • 3
(19 ratings)

Your comments

glynis

Made this for Easter, with a few adaptions

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