Creme Egg Cheesecake Bites {No-Bake!}

Easy No-Bake Chocolate Cheesecake Bites. With an Oreo base, each topped with a melty Cadbury Creme Egg and more chocolate! The ultimate Easter dessert!

Ooh look it’s just a few days to go till Easter!

I thought I was done with Creme Egg desserts, I swear. But then the idea for these No Bake Creme Egg Chocolate Cheesecake Bites kept floating around in my mind and I couldn’t resist making them to share with you!

These treats are:

• No-Bake & make-ahead
• Ridiculously easy – the only work involved is whipping and stirring
• Completely addictive!

My lovely friend Sarah over at Taming Twins is the proud creator of the Creme Egg Cheesecake recipe that broke the internet! My individual versions have had a chocolate makeover, with an Oreo base that we’ll top with a rich, smooth chocolate cheesecake made from double cream, cream cheese, cocoa powder, icing sugar and vanilla.

The wondrous thing is that the base and cheesecake are really not too sweet at all – the perfect partner for a Creme Egg! When you’re mixing up the cheesecake mix though, taste it as you mix until you’re happy with exactly how it tastes.

I made these cheesecake bites in my Lakeland mini cake tin (it’s mainly for making tiny cute Victoria Sponge’s and similar) because I’m a little bit obsessed with it right now.

You can also make them in a muffin tin! Just grease the bottom well with a little melted butter.

Topping these with melted chocolate is optional…. but not really optional. It’s just the right thing to do! Serve with vanilla ice cream for a showstopping Easter dessert that is way more impressive than it is difficult!

If you’re not too keen on Creme Eggs, these would also be really cute with mini eggs or some other Easter sweets on top.

Don’t be put off by how long these take – the majority of that is inactive time, when the cheesecakes will be chilling in the fridge. These are literally child’s play (and would be a great thing to make with kids too!).

5.0 from 2 reviews

Creme Egg Cheesecake Bites {No-Bake!}

 

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Prep time

90 mins

Total time

1 hour 30 mins

 

Author: Kerry @ Kerry Cooks

Serves: 12

Ingredients

• For the base:
• 
  
• One packet (154g) original oreos
• 65g melted unsalted butter
• 
  
• For the cheesecake:
• 
  
• 284ml tub double cream
• 250g full fat cream cheese
• 85g cocoa powder
• 150g icing sugar
• 1 tbsp vanilla extract or vanilla bean paste
• 
  
• For the topping:
• 6 regular or 12 mini Creme Eggs
• 50g melted milk chocolate

Instructions

1. For the base:
2. 
   
3. Prepare your tin by greasing the muffin holes with a little melted butter. To make the base, blitz your oreos in a food processor until they're crumbs, or if you'd rather do it by hand, pop them into a large sandwich bag and smash them to bits with a rolling pin. Transfer the oreo rubble to a bowl and stir in the melted butter.
4. 
   
5. Don't worry about the mixture not clumping together, it will set in the tin. Put a scant tablespoon of oreo bits into each hole and press down firmly with the back of a fork. Pop the tray into the fridge to chill.
6. 
   
7. For the cheesecake:
8. 
   
9. Right, we need to get the double cream until it reaches soft peaks (quite thick, similar to what you'd pop onto a trifle!). It's easier with an electric mixer or in a mixer, but you can also do it by hand.
10. 
    
11. To your now fluffy and thick cream, add the cream cheese and vanilla and mix well. Next, use a sieve to sift in the icing sugar and cocoa powder to the bowl - both are very lumpy so don't skip the sifting! Stir to incorporate everything, then taste and see if you're happy with the level of sweetness - add a little more sugar if you'd like to.
12. 
    
13. Dollop 1 heaped tablespoonful of cheesecake mixture on top of each oreo base, and use the back of a teaspoon to gently press them down and smooth the tops (dip the spoon in hot water then dry off for a smooth top). Chill in the fridge for at least one hour, or overnight - or in the freezer for quicker chilling (30 mins).
14. 
    
15. For the topping:
16. 
    
17. Arrange halved creme eggs on top of the cheesecakes and drizzle with melted chocolate to serve.

Notes

Keep for up to a week in an airtight container in the fridge.

3.5.3208

Addicted to Creme Egg recipes (like me?!)? I’ve collected all the most amazing ones I’ve found here:

 
Follow Kerry {KerryCooks.com}’s board Creme Egg Eggstravaganza on Pinterest.

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