Many sweet treats epitomize the springtime season, but none are as unique as the Cadbury creme egg. A universal well-rounded flavored milk chocolate shell houses loose white and yellow fondant. While it’s normal to simply eat the creme eggs as is, it’s even nicer to try a new-off-the-beaten-path way to eat the treat, like this Cadbury Cheesecake.
Creator of The Scran Line, Nick, curates fun, colorful, and inspirational baked treats. And this Cadbury Cheesecake is no exception. What makes this cheesecake even better is that it is this no-bake, which means you’re not fussing with the heating and cooling of each component.
Brown sugar bolstered the flavor of the Oreo crust, while ample melted butter holds the crust together. The key to getting a no-bake cheesecake cut cleanly? Prep your pan! Spraying your pan with nonstick spray, and covering the bottom and sides with parchment paper, guarantees easy removal.
Next comes the filling. Melted chocolate is whipped with softened cream cheese. When beating the chocolate and cream cheese together, make sure to scrape the bowl frequently, or else you’ll get a lumpy and not unified mixture. Mix it now, or mix it never because you can’t mix it further later on.
Milk powder is optional, but it adds extra structure and a sort of malty, chocolate candy taste to your cheesecake. The addition of sugar and sour cream are classic ingredients and shouldn’t be forgotten in the prepping process.
Once the chocolate-cream cheese base is all well blended, fold in whipped cream. Adding whipped cream creates a lovely, airy texture that’s both rich and addictive to eat. Nick uses an offset spatula to smooth the filling into the crust. Now the hardest part comes up — waiting. Since you’re not baking the cheesecake, it has to firm up in the fridge for a few hours, but ideally, you should let it chill out overnight.
A mountain of fresh whipped cream adorns the cheesecake. For me, you can never leave good enough alone, and luckily Nick feels the same way. To drive home the Cadbury cream egg factor home, he strains passion fruit curd and swirls it into the whipped cream, creating that white-and-yellow egg appearance. Now you may think passion fruit AND chocolate?! But seriously, try it! The slightly acidic and slightly fruity flavor profile of passion fruit uplifts the often flat or overly rich taste of chocolate.
The top of the cheesecake gets a hefty garnish of whole and split Cadbury creme eggs. He adds spoonfuls of the curd into the egg to accentuate that yolky, eggy appearance.
Seriously this is the best way to utilize those creamy chocolate eggs!