Cadbury Creme Egg Cheesecake

Love 'em or hate 'em, Cadbury creme eggs are an Easter staple. And while they're certainly not the first candy I reach for, I can't deny the drool-worthy deliciousness that is this Cadbury creme egg cheesecake.

Let me break it down for you. We're talking:

• A vanilla, sweetened condensed milk cheesecake filling base
• Swirled with a dark chocolate cheesecake
• On top of a crisp graham cracker crust
• Topped with ALL of the Easter chocolates your heart desires

And did I mention this sweet treat requires no baking and only the will power to wait the 6 hours it needs to chill to eat it?

Easter cheesecake never looked so sweet!

Here's how to make this Easter cheesecake

First, make the graham cracker crust.

In a food processor or using a rolling pin, crush the graham crackers into fine crumbs.

A tip on estimating how much you'll need: About 4 ½ ounces will make about 1 ½ cups of crumbs.

Stir together the graham cracker crumbs and melted butter and press them into the bottom of a parchment paper lined 9"x9" square pan.

Refrigerate the crust while you prepare the filling.

Second, whip up the filling.

In a small bowl, combine the gelatin and water.

Add the vanilla extract to the cream cheese and beat until smooth.

Microwave the gelatin for 5-10 seconds, or until liquified. Whisk the gelatin into the room temperature sweetened condensed milk.

With your beaters on low, slowly pour the condensed milk mixture into the cream cheese. Increase your beater speed to medium-high and continue beating until smooth.

Third, combine the filling and crust, and top with Cadbury creme eggs and other chocolates.

Spoon about ¼ of the batter into a separate bowl and fold in the chocolate. Alternating between vanilla and chocolate, spoon the filling over the crust. Use a knife to swirl.

Top the cake halved creme eggs, other assorted chocolates and sprinkles, gently pressing the larger pieces into the filling.

Finally, chill.

Allow the cheesecake to chill overnight or for at least 6 hours before serving.

Expert tips

• Estimating crumbs for the crust: You'll need about 4 ½ ounces of whole graham crackers in order to make 1 ½ cups of crumbs.
• Softening cream cheese: If you didn't take your cream cheese out far enough in advance to soften on the counter, you can cut it into cubes and microwave it in 15 second increments to bring it up to an approximate room temperature.
• Leftovers and storage: The finished, uncut cake can be kept in your refrigerator for 3-4 days. Once the cake is cut, you'll want to store the pieces in an airtight container in the refrigerator.
• Cutting this cake: The hard creme eggs against the soft cheesecake can make this a tough cake to slice without losing candy pieces over the side or into the top of the cake. Heating a sharp knife by holding it under a hot stream of water from your faucet will help you slice through the candies more easily. Bonus tip: Freeze your cheesecake and then slice it.

Frequently asked questions

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!