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Easter Egg Chocolate Cheesecake, decorated with Cadbury's Creme Eggs
130Total Time
30Prep Time
1Bake Time
A little effort

Easter Egg Cheesecake

On trend

About our Easter Egg Cheesecake Recipe:

We all enjoy the odd sweet treat at Easter, and receiving Easter eggs is a huge part of that. However, once you’ve made your way through your third or fourth Easter egg, they can start to feel a little samey - but there’s an easy way to get egg-cited about leftover Easter chocolate. Especially if you have plenty of leftover Cadbury Creme Eggs!

Our delicious Easter Egg Cheesecake is fun to make on your own or with the kids while they’re on their Easter holidays.

Our Mini Egg Cheesecake is also perfect for a post-Easter lunch dessert - pair with a cup of tea and a decent film, sit back, and relax.

130Total Time
30Prep Time
1Bake Time
A little effort


  1. Step 1:

    Grease the base and sides of a deep 20cm cake tin with butter, or line with baking parchment. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. Step 2:

    Place the Bourbon biscuits into a food processor or food bag, then grind or crush them into a fine crumb. If you’re using a freezer bag to do this, ensure the bag is large enough to allow the biscuits to move around, and make sure the ends are tied securely. You can use a rolling pin to break the biscuits. 

  3. Step 3:

    Melt the butter, then mix the melted butter with the crushed biscuits, then gently press into the base of the cake tin and chill for 30 minutes in the fridge.

  4. Step 4:

    For the filling, place the cream cheese, mascarpone and sugar in a food processor and blend until smooth. Add the eggs, then the cocoa powder, chocolate extract and lastly the melted chocolate, beating until thoroughly combined. Be sure not to mix this too much, or the soft cheese may start to separate - just mix until the ingredients are well combined. 

  5. Step 5:

    Spoon this cheesecake mixture mixture over the biscuit base, and smooth it down using a spatula or a palette knife. Bake in the preheated oven for about 50-60 minutes or until the cheesecake still has a slight wobble in the centre. Turn the oven off and leave the cheesecake inside to cool and set for about an hour with the door closed. Take out of the oven, cool, then chill for at least 3 hours in the fridge.

  6. Step 6:

    To give your cheesecake a lovely Easter Crème Egg twist, melt the dark and white chocolate and drizzle over the top of the cheesecake. Decorate with mini and large Crème Eggs in the centre.


  • For the base:

    • 125g Butter (unsalted) plus extra for greasing
    • 250g Chocolate bourbon biscuits
  • For the cheesecake:

    • 400g Cream cheese (full fat)
    • 75g Billington's Unrefined Golden Caster Sugar
    • 3 Eggs
    • 40g Cocoa powder
    • 100g Dark chocolate (melted)
    • 2 tsp Chocolate extract
  • For the Creme Egg topping:

    • 10 Cadbury's creme eggs
    • 1 packet Eggs (Cadbury's Mini Creme Eggs)
    • 100g White chocolate
    • 100g Dark chocolate

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