The Easter Creme Egg Cheesecake 


This Cheesecake is Awesome! I found it here It’s very rich and creamy and decadent! Perfect for Easter dessert! I somehow ended up with a fairly high cheesecake, the only negative I had about this was cutting it with the chocolate layer on the top.


125g butter

300g digestive biscuits

700g full fat philadelphia

200ml sour cream

200g icing sugar ( I find Whitworths best)

100ml double cream

2 packets of mini creme eggs

200g Dairy milk chocolate


Melt butter and whizz up biscuits in the blender.

Stir them together and press into a spring form tin.

Chill in fridge whilst making the cheese part!

Whip double cream until stiff.

In another bowl mix the cream cheese, sour cream and icing sugar.

Fold in the cream and fold further.

Chop up one bag of creme eggs and fold into the cream cheese mixture.

Spoon the mixture on top of the biscuit base and chill overnight.

Melt the chocolate and when cooled pour over the top of the cheesecake.

Then pop the second bag of creme eggs on top.


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