Sunday, March 6, 2011

No Bake Cadbury Cream Egg Cheesecake

I'm just going to let the pictures speak for themselves for a sec...

oh yes I did!

look at the fluffy lusciousness...

OH YES I DID!

cause that right there ^ is what it's all about.

I had never had a Cadbury Cream Egg... until a few days ago. I know, crazy right? The look of white and yolk pouring out of a chocolate shell, even yolk made of icing, creeped me out. For the last month or so on Twitter about half of the tweets I read in my timeline are about cream eggs. I'm pretty sure my friend @sarahjcarter has them for breakfast every day. So I decided to try one. My review: it was... okay.

You're looking at your screen with a look of shock bordering on abject horror aren't you? I found it a little too sweet, which is a saying something coming from me! While I won't be rushing out to create a stash for myself in preparation of them disappearing from stores until next Easter, I understand and appreciate how most of civilized society craves these little chocolate balls of gooeyness (How the heck do you spell that? Gooiness? Gooieness? Is it even a word? Whatev!).

I'm not exactly sure where my twisted mind went when I dreamt up this combination, I guess I was wondering if the tanginess (tangyness? Oh my God I suck at this adding "ness" to the end of words thing!) of cheesecake would balance the sugary-sweetness of the eggs, but whatever I was thinking it was genius! I was overwhelmed with the response to the No Bake Chocolate Peanut Butter Oatmeal Squares I posted earlier this month so I decided to go with a no bake cheesecake recipe (I listen to my fans!) for this. I borrowed Jamie's recipe from My Baking Addiction (go visit her site, it's amazing!) and tweaked it ever so slightly.

We were headed to our good friends' house (Hi Laurie!) and I knew they would die twice for this dessert so I whipped it up and brought it over. After our amazing rib dinner we pulled it out and started snapping pictures with Laurie's camera (COVET). I wanted to get a picture of a slice on a plate but as you can see that didn't work, as soon as slices hit plates they were gone!

So if you're eating cream eggs like the end of the world is near, give this a try, it's a total foodgasm!

Print this recipe

No Bake Cadbury Cream Egg Cheesecake

1 1/2 c finely ground oreo crumbs
3 tbsp butter
3 tbsp white sugar
1 1/2 pkgs cream cheese; room temperature
1/3 c plus 3 tablespoons vanilla sugar
1 vanilla bean pod, seeded*
3/4 c heavy whipping cream, whipped
40 mini Cadbury Cream Eggs

Instructions:
1. In a bowl, mix together the oreo crumbs with melted butter and the 3 tablespoons sugar.
2. Press into a 6" springform pan making sure to come up the sides a bit. Put in refrigerator until ready for use.
3. In a bowl, beat cream cheese and 1/3 cup of the vanilla sugar.
4. Split and scrape the seeds out of the vanilla bean pod and add to the cream cheese.
5. Whip the cream with the 3 tbsp of vanilla sugar, and fold into cream cheese mixture.
6. Cut 20 of the cream eggs in half (or beak apart if they’re soft) and fold into the cream cheese mixture.
7. Spread into pan making sure to cover all the cream eggs with the cream cheese mixture so the top is smooth.
8. Refrigerate at least 4 hours before serving.
9. Top with the remaining cream eggs.


* The vanilla bean is purely optional, I had one that needed to be used so I added it, but it would be just as good without.

Print this recipe




enjoy!

30 comments:

  1. I die. That is all :)

    What a GREAT dessert to make for Easter!

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  2. It's a freakin work of art. My kids would flip for this.
    Holy kitchen magic, batman!

    Pam @writewrds

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  3. I'm the lucky one that got to taste test it. Lets just say, the taste test turned into a "taste gorge!"

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  4. It's a freakin work of art. My kids would flip for this.
    Holy kitchen magic, batman!

    Pam @writewrds

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  5. lol, awesome!

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  6. I may just make it again for our family Easter dinner. My nieces and nephews would die too :)

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  7. I couldn't resist. I opened it. I am quite the CE fan. And, now? Holy crud. I'm thinking I can't wait until guests...

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  8. I knew you'd cave ;)

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  9. Mmmm....my mouth is totally watering right now! ;)

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  10. Oh my gosh, I'm one of the Cadbury egg haters, sorry. I'm so glad I continued to actually read your post though, super funny.

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  11. Ok. I made this yesterday hoping to have it for Easter tomorrow. It turned out very "mushy"... When I tried to cut a piece to see what was going on, it stuck to the knife like putty. I'm not sure what I did wrong. I usually bake my cheesecakes-this is my first no bake....is it fixable? Or did I totally just waste a lot of good ingredients!a.

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  12. How long did you leave it in the fridge? You have to leave it set for at least 4 hours, over night is better.

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  13. Also, it's going to be a bit creamier than a baked cheesecake, you can see from the pictures mine is softer and less dense than a regular baked cheesecake.

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  14. I'm not sure if my reply went through...i put it in over night

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  15. Wallacae_CarmellaApril 23, 2011 at 8:04 PM

    I left it in overnight. I put in in the freezer tonight to see f that helps. We will otherwise just have "cheesecake mousse" instead of just cheesecake! I'm sure it will taste just as good! I've made a million cheesecakes, and this has never happened, but it's also my first no bake kind...

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  16. ok. Wow! I am tempted to try this... especially since cream eggs will be half-price soon! :o)

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  17. How fun! Thank you for sharing. I linked to this on my blog today. Hope that's okay!

    Blessings,
    Holly
    http://hallelujahsbyholly.blogspot.com/2011/04/beyond-cadbury-egg.html

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  18. I want to thank you!  When I was in highschool I made a no bake cheesecake that was to die for... it was amazing,  I had a recipe from my home economics class and I tweaked and changed it for my family and it became one of those recipes.  Unfortunately,  I lost it and it didn't matter where I looked to try and re-create it I just couldn't find the recipe.  Everything had gelatin and it just wasn't the same.  

    This is it though!  The easter creme eggs looks delish,  not what I did but the base of the cheesecake is EXACTLY the same.  

    Will post how it has gone down after all these years 26 yrs to be exact!  Thank you thank you thank you................   xxxxxxx

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    1. You just made me day :) I hope it's what you remember!

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  19. Hi hoping to try this today - are the cream cheese packages 200g or 300g
    thanks
    Sue

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  20. Easter will be here before we know it! Can we please call this recipe a "classic"? OMG!

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  21. Can someone plz tell me how much cream cheese to use by grams preferably

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  22. Hiya! I believe a "brick" of Philadelphia Cream Cheese is 250g. So, 250g + 125g = 375g. Hope that helps. I know you are excited to try this recipe! Me, too!

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  23. A typical "brick" of Philly Cream Cheese is 250g. : )

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  24. Thanks for answering that! I was about to google it as I didn't have a brick here to look at!

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  25. Anytime! I "get" the urgency of specific dessert information. :D

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  26. What is vanilla sugar ?

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  27. If you split open a vanilla bean and put it in a mason jar and fill it with granulated sugar and let it sit for a few days, the vanilla infuses through the sugar and you get vanilla sugar. It's not necessary, regular granulated sugar works just as well, I just like to cram as much vanilla flavour in there as I can.

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