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
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.