Easter Recipes

Dark Chocolate and Creme Egg Cheesecake

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Cadbury Dark Chocolate and Creme Egg Cheesecake Recipe

What you need

1¼ cups biscuit crumbs
80g butter, melted

500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar, extra
2 teaspoons gelatine dissolved in ¼ cup boiling water
220g CADBURY Dark Chocolate Melts, melted and cooled slightly
1 cup cream, softly whipped

12 CADBURY Creme Eggs, halved for decoration
Fresh raspberries, optional

Make it

  1. COMBINE the crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill until firm.
  2. BEAT the PHILLY and extra sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream. Pour over base and refrigerate for 3 hours or until set.
  3. REMOVE the cheesecake from the pan and place onto a serving plate. Top with halved Creme Eggs and raspberries. Serve immediately.

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