Easter Treat…

I love cream eggs, as soon as they hit the shelves I am there. I am pretty gutted that not only have they been made smaller in size but they have reduced the six pack to a five!

I have seen this recipe floating around Facebook for a little while and was eager and a tad excited to make it. Last weekend i did just that..

I got the recipe from Taming Twins.. I had to tweak mine as I just couldn’t make the orange chocolate! {Kept curdling!} But everything else turned out perfect and the only thing I would do differently next time is half the ingredients and make it in a smaller tin! Was devilish and very very sickly! But with that aside, I hope you give it a go and do let me know when you do!



  • 280g Digestive Chocolate Biscuits
  • 140g Butter (Unsalted), melted
  • 560ml Double cream, lightly whipped until it forms soft peaks
  • 140g Icing Sugar, sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
  • Juice of half a lemon
  • 275g Mini Cadbury’s Creme Eggs (about 3 small bags)
  • 3 or 4 Full size Creme Eggs to decorate
  • 60g Milk Chocolate
  • 120g White Chocolate



  1. Crush the biscuits until they look like a fine crumble.. I used the end of a rolling pin, was a good stress reliever!
  2. Mix with the melted butter and press into your 7″ tin.
  3. Unwrap the mini Creme Eggs and chop them each into quarters {put them in the fridge before hand, I didn’t and it was rather sticky!!}
  4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
  5. Smooth on top of the biscuit base and flatten the top with a knife
  6. Chill for 3 hours or overnight
  7. Heat a knife and run it round the side of the tin to realise the cheesecake from the edges.. Remove cheesecake from tin {its best to have a springform tin or a removable base or you will never get it out!}
  8. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
  9. Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
  10. Cut your large Creme Eggs in half and use to decorate the top of the cheesecake, again this need to be refrigerated! I was a tad impatient!
  11. Duck in..


I had mine for dessert on Sunday and although I made it on the Saturday it was still a little soft so I ended up have the biggest slab, which quite frankly was far too much.. I felt sick for the rest of the day! So a little tip, have little slabs!


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