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Cadbury creme egg cheesecake by Georgia's cakes

Servings: 20
Author: Georgia's cakes


  • 10 Cadbury Creme Eggs
  • 6 mini Cadbury Creme Eggs
  • 150 g digestive biscuits
  • 75 g melted butter
  • 750 g full fat cream cheese
  • 150 g icing sugar
  • 1 tsp vanilla essence
  • 300 ml double cream
  • White chocolate melted
  • Dark Chocolate melted
  • Caramel sauce


  • Line the inside of a cake tin with clingfilm. This makes it easier to remove the cheesecake after it sets
  • Crush the biscuits into fine crumbs and stir in the melted butter
  • Pour into the cake tin and press around the bottom of the tin until the base is covered and the biscuits are compact
  • Put in the fridge to set
  • Chop 5 of the Cadbury Creme Eggs up into small chunks and set aside
  • In a bowl, beat together the cream cheese, vanilla essence and sifted icing sugar
  • In a separate bowl, whisk the double cream until it's thick
  • Gently fold the cream into the cream cheese mix until it's combined
  • Add the chopped up Creme Eggs and mix in
  • Take the cake tin with the biscuit base out of the fridge
  • Cut the remaining Cadbury Creme Eggs in half - length ways - and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)
  • Pour in the cheesecake mix and flatten off the top with a spatula or palette knife
  • Set in refrigerator for at least 1 hour
  • Once set, take out the fridge and remove the tin being careful with the outside of the cake. Make sure no clingfilm is stuck to the cake.
  • Drizzle over some melted white chocolate, dark chocolate and caramel sauce in a criss cross pattern. The chocolate can be melted in a bowl over boiling water.
  • Cut the mini Creme Eggs in half - length ways and - arrange on top