Yes, I know Easter has passed. But here’s the thing, 4 words. Cadbury Creme Egg Cheesecake. Right?!
Just pin it for next year, or any time you’re craving Cadbury Creme Eggs, or make it for Halloween and use the Scream Eggs! Or just use my cheesecake recipe, because it’s to die for. I’m serious. I am asked to make this cheesecake all the time. It takes about 24 hours to make – cooking plus set up time – so I rarely make it unless it’s for a big occasion. But, I promise, it’s worth it.
So when we started Easter Sunday prep a few weeks ago, and started deciding who would bring what, my mom asked me to make cheesecake – of course she did. She’s obsessed with this cheesecake too. But I couldn’t just bring boring old cheesecake over to Easter with the whole family! The expect more than that from me by now!
That’s right, Cadbury Creme Egg Cheesecake, y’all!
You start with one rich, decadent, creamy, dense cheesecake. You can find the recipe here.
Then you top it with the most delicious and gooey homemade fondant creme, it might even be better than the creme INSIDE an actual creme egg!
Drizzle the top with thick fudgey chocolate glaze, letting it drip down the edges beautifully, and adorn the top with Mini Creme Eggs cut in half for some decoration.
In my mind the Cadbury Creme Egg Cheesecake came out so insanely beautiful I wanted to cry…. but in reality, I was doing this outside my own kitchen, and I had lots of family coming in and seeing what I was up to, giving me hugs and kisses and asking what I was making, and I felt stressed and rushed and I just wanted to get it done with in the the fridge to set up cuz I had even more stuff to do and someone had just put out chips and dip.. and well…
It was less than perfect looking.
I will tell you, being a blogger and having to have perfectly styled photos for y’all to click on is STRESSFUL!
It was a really warm day in the house and nothing was cooling down and everything started to melt down the edges and I just sorta panicked and well… I’m sorry for the less than perfect pictures. But I promise you, that it’s so sinfully delicious, the pictures – even if perfect – wouldn’t have done it any justice.
- For The Fondant
- ¼ cup light corn syrup
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1½ cups powdered sugar
- For the Glaze
- 3 oz chocolate chips
- 2 tablespoons butter
- splash of whipping cream
- On top of an already made and cooled cheesecake, apply the following steps.
- Over a double boiler, let the chocolate and butter melt together until smooth. Add the cream and stir to incorporate. Let sit to cool while you make the fondant creme.
- Mix the butter, corn syrup and vanilla until incorporated. Add powdered sugar, slowly, until creamy consistency.
- Spread ¾ of the mixture over the brownies. Add a drop or 2 of yellow food coloring to the remaining creme mix and drop bits of it onto the white, swirling with a butter knife.
- Top with Chocolate Glaze.
- Adorn with Mini Creme Eggs
- Chill til set
- Remove from fridge 20 minutes before serving