An easy make-ahead Easter dessert recipe featuring the much-loved British confection, the Cadbury’s Creme Egg. These mini chocolate cheesecakes are perfect for making with the kids at the end of term, and the ideal finale to your Easter Sunday lunch.
There’s only a week left until Easter weekend, so I decided it was time for a full-on sugar rush in the Feeding Boys kitchen.
I’ve tried to hold off from jumping on the Creme Egg recipe bandwagon, but could resist no longer. Matthew and the boys are huge fans of these super-sweet gooey-centred treats, so I felt duty bound to create these little cheesecakes.
I’ve made a big version of this cheesecake recipe before, flavoured with orange and topped with segments of chocolate orange. It was so well received that I decided to give mini ones a whirl with an Easter twist. They freeze perfectly too so you can make them well in advance of needing them for special lunches or dinner parties.
Get the look…
When it came to styling these photographs, all I needed was my beautiful new peppermint blue chopping board from CreoGlass.co.uk, a handmade kitchen and bathroom splashbacks company who also make chopping boards in every shade imaginable.
I absolutely love the pop of greeny blue colour that the hand crafted board lends to my photographs. One day when we can finally get our kitchen re-done i’ll be very tempted to have splashbacks in this colour too, it’s so uplifting. If you’re thinking about new kitchen splashbacks or a nice glass chopping board to match go and check them out.
Creme Egg Mini Chocolate Cheesecakes
Makes: 12
Prep time: 20 mins + chilling time
Ingredients
For the base
165g hobnobs
75g butter
For the topping
230g cooking chocolate – milk or dark depending on your preference
150g butter, softened
230g cream cheese, room temperature
150g caster sugar
To decorate
6 cadbury’s creme eggs
Method
1. Line a 12 hole muffin tray with 12 muffin cases. Put the hobnobs into a bag and bash them into crumbs with a rolling pin and turn out into a bowl. Melt the butter and then pour onto the crushed biscuits and stir to combine.
2. Divide the mixture equally between the muffin cases, about a tablespoon each, and then press into the bottom with a teaspoon. Pop the tray in the freezer for 30 minutes.
3. Meanwhile chop the chocolate into small chunks and pop into a bowl in the microwave and cook on full power in short bursts of 30 seconds until melted, stirring well in between each burst. Set aside to cool.
4. Cream the butter and sugar, then add the cream cheese with a wooden spoon and carefully cream together with a wooden spoon until completely combined.
5. Once the chocolate has cooled, add it to the creamy mixture and stir until blended.
6. Take the muffin tray out of the freezer and divide the chocolate mixture between each case using a spoon.
7. Chop the creme eggs in half lengthways down the seam and place them sunny side up on top of each cheesecake and press in slightly. Cover the tray lightly with cling film and pop in the fridge to chill for around four hours, or in the freezer for two hours.
Disclosure: Sponsored post – I have been commissioned by CreoGlass.co.uk to create a recipe featuring one of their chopping boards.
More Creme Egg recipes…
No Churn Creme Egg Ice Cream – Fuss Free Flavours
Creme Egg Ice Cream Cake – Elizabeth’s Kitchen Diary
Creme Egg Brownies – Super Golden Bakes
Creme Egg Double Chocolate Muffins – From Plate To Pen
Creme Egg Peanut Butter and Nutella Cake with Nutella Icing – Recipes From A Pantry
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