Description
Cadbury Creme Egg Cheesecake offers a dreamy chocolate lover’s paradise without turning on the oven. Rich cream cheese blends with crushed eggs and graham cracker base, creating an indulgent dessert that melts perfectly on your palate.
Ingredients
Scale
Main Ingredients:
- 750 grams (26.5 ounces) cream cheese, room temperature
- 8 creme eggs (regular sized)
- 300 grams (10.5 ounces) Oreos or chocolate sandwich cookies (1 regular bag, 25 cookies)
Binding and Sweetening Ingredients:
- 1 cup powdered sugar
- 1 cup heavy whipping cream
Crust Ingredient:
- ½ cup (113 grams) butter, melted
Instructions
- Pulverize graham crackers and melted butter in a food processor until achieving a uniform, fine-textured crumb mixture.
- Transfer the crumb blend into a 9-inch (23-centimeter) springform pan, meticulously pressing the mixture across the bottom and gently upward along the inner sides, creating a uniform 1/2-inch (1.27-centimeter) border.
- Using an electric mixer, whip cream cheese in a spacious mixing bowl until achieving a silky, lump-free consistency.
- Gradually incorporate granulated sugar into the cream cheese, blending thoroughly until completely integrated.
- Pour heavy cream into the mixture, initially mixing at a low speed to prevent splashing, then increase to high speed and continue whipping for 3-4 minutes until the texture becomes notably thick, voluminous, and capable of forming stiff peaks.
- Coarsely chop full-sized Cadbury Creme Eggs into rough chunks, then gently fold into the cheesecake batter using low-speed mixing to ensure even distribution.
- Carefully spread the enriched cream cheese mixture evenly across the prepared cookie crust, maintaining a smooth surface.
- Seal the cheesecake and refrigerate for a minimum of 6 hours, preferably overnight, to allow complete setting and flavor melding.
- Optional: Embellish the chilled cheesecake with dollops of sweetened whipped cream and strategically placed miniature Cadbury Creme Eggs for an elegant presentation.
Notes
- Chill the cream cheese to room temperature before mixing to ensure a smooth, lump-free texture.
- Crush cookie crumbs finely and press firmly into the pan to create a solid, compact base that won’t crumble.
- Beat the cream cheese mixture thoroughly to achieve a light, airy consistency that sets perfectly in the refrigerator.
- Fold Cadbury Creme Eggs gently to prevent overmixing and maintain their delightful chocolate chunks throughout the cheesecake.
- Refrigerate for a minimum of 6 hours to allow the cheesecake to set completely and develop rich, creamy flavors.
- Garnish with extra mini Creme Eggs just before serving to add a festive and indulgent touch to this decadent dessert.
- Prep Time: 25 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 625 kcal
- Sugar: 45 g
- Sodium: 380 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 15 g
- Trans Fat: 1.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 135 mg