Cadbury Creme Egg Cheesecake
This easy Easter cheesecake takes all the flavors of the classic Cadbury creme egg and turns it into a delicious, no-bake treat.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
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For the crust:
- 1 1/2 cups graham cracker crumbs
- 7 tbsp unsalted butter, melted
For the filling:
- 1 pack (7g) unflavored gelatin
- 2 tbsp water
- 3 packs (24oz) cream cheese, at room temperature
- 14oz sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
For the topping:
- 8 Cadbury creme eggs
- 1 cup assorted chocolates
- Sprinkles
Instructions
- Line a 9"x9" square pan with parchment paper.
- In a bowl, stir together the graham cracker crumbs and melted butter.
- Press the mixture into the bottom of the parchment paper lined pan. Refrigerate.
- In a small bowl, combine the gelatin and water.
- Add the vanilla extract to the cream cheese and beat on high until smooth and lump-free.
- Microwave the gelatin for 5-10 seconds or until liquified. Whisk into the sweetened condensed milk.
- Slowly pour the sweetened condensed milk mixture into the cream cheese while continuing to beat on low.
- Increase the speed to medium-high and continue beating until the mixture is once again smooth and lump-free.
- Spoon about 1/4 of the filling into a separate bowl and fold in the melted chocolate.
- Alternating between vanilla and chocolate, spoon the filling over the crust. Use a knife to swirl.
- Top with Cadbury creme eggs, chocolates and sprinkles.
- Refrigerate overnight or for at least 6 hours.
Keywords: cadbury creme egg cheesecake, easter cheesecake, no-bake cheesecake