Baked Cadbury’s Creme Egg Cheesecake

baked cadbury's creme egg cheesecake

Warning! If you are on a health kick, you might want to look away NOW!

When I posted an Instagram picture of this going into the oven, someone described it as ‘Heart Attack alert’. This is definitely a recipe for small portions (and its not very often I say that).

It contains 9 Creme Eggs, making it a recipe for special occasions (like when there’s a Y in the day ;-))

I must apologise for the pictures – In my haste to get it out of the tin, I broke my cheesecake *weeps* – Didn’t stop me from eating it though! I will be making this again, so will update when there are better shots.

And so to the recipe …

Cadbury’s Creme Egg Cheesecake

Prep time 10 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 20 minutes
Meal type Dessert
Misc Serve Cold
Occasion Birthday Party, Easter


  • 600g Soft Cream Cheese (Full Fat)
  • 200g Caster Sugar
  • 1 heaped tablespoon Plain Flour
  • pinch Salt
  • 1 tablespoon Vanilla Extract
  • 3 Egg Yolks
  • 2 Medium Eggs
  • 1 tablespoon Double Cream
  • 9 Creme Eggs (unwrapped!)


Using an electric mixer, if possible, whisk together the Cream Cheese, sugar and vanilla for 3-4 minutes until starts to thicken
Add the flour and salt and mix in with a spatula
Whisk the eggs in a jug until just broken down and add a little at a time to the cheesecake mix until well combined
Add the double cream at the end and mix through
Pour into a lined 8" square tin (Not a loose bottomed one) and place this tin inside a 10" square cake tin (or large oven dish - again not with a loose bottom)
Bake for 30 mins and remove from the oven (It will still be wobbly)
Pop in the 9 creme eggs (They will sink) and continue baking for at least another 30 minutes or until the top is going golden brown and it has stopped wobbling.
Remove from the oven and allow to cool at room temp - Continue to cool in the fridge for at least 3 hours
Serve in small portions and make no plans to move for the rest of the evening!

It’s been a while but I’m entering this cheesecake as my Cake of the Week entry – I’ll add the linky in case anyone else would like to show off their creations – Feel free to pinch the badge and show off your entry …

Casa Costello

I’m also entering this into Emily’s Recipe of the Week – I hope next week her roundup features ‘Heartattack Inducing cooking’ 😉

Link up your recipe of the week
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    • Helen says

      Hi Emma, Thanks again for your tip – Everyone was asking me about it today and I said you had suggested freezing the eggs. We had a discussion about whether the eggs might not go as solid if they were frozen first? x

  1. says

    This is just the most amazing idea. You are a GENIUS! Thanks for linking up with #recipeoftheweek :) I’ve pinned and tweeted this post and there’s a fresh linky live now. Hope you join in x

  2. says

    Oooh, a baked version! Interesting!
    *adds to “must try” bookmarks folder*
    I made a no bake version with an oreo base last year. It was yummy, but very sickly lol!!

  3. says

    Oh my! This is not one for someone on a diet is it?! I love the look of it but if I made it I would end up eating the whole thing myself as the boyfriend won’t eat things without knowing the calorie content – and whilst I wouldn’t mind, I think it might just give me diabetes or something! x

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