Well all the baking is complete for the orders which I had for the “Mother’s Day” treat boxes. I am waiting for the customers to come and collect them. I can’t wait to see their faces when they see how the treats are packaged. All bows and labels surrounding a white cardboard box containing the treats which are cushioned on a bed of lilac shredded paper. All the treats are freshly baked and decorated so I hope they will enjoy them. I know I would love to receive a treat box for myself on “Mother’s Day” but I don’t think I am. Wonder what I am going to receive off the children tomorrow?? I am not too fussed about a present or so I told my husband. We do have a Crème Egg Cheesecake to eat but I am sure he will get something from the children for the day.

Whilst at the supermarket today I bought a bar of rich dark chocolate with cherries and chilli, a bottle of wine and two bunches of daffodils for the table. A nice hint of yellow for these dark, grey days we seem to be having at the moment. I hope the weather is better tomorrow and I might get out for a walk in the woods with my family. 🙂

Back to the cheesecake recipe which is very similar to the Oreo Cheesecake and Strawberry Swirl Cheesecake recipe but using Crème Eggs instead. As I have said before this cheesecake recipe is a very versatile recipe and you can add whatever you want to the recipe. I have changed it only slightly as when I made it today there was too much biscuit base which didn’t go to waste though. Oh no, my husband, who I said the other day, wasn’t into baking . Well today, he used the left over biscuit mix and some of the creamy filling, which I left for him to make a smaller cheesecake for my daughter who doesn’t like crème eggs.

This means that the whole family can enjoy some cheesecake tonight as my husband asked me when I came home if the cheesecakes would be ready yet??  So there you go – my husband was watching me when I made the first cheesecake this morning as he went and made another one all by himself. Alright it is a no bake cheesecake recipe and not a lot can go wrong but he still managed to make it.

A Crème Egg Cheesecake Recipe

Recipe by V.DaleCourse: Desserts, RecipesCuisine: cheesecake, dessertsDifficulty: Easy


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Cooking timeminutes


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Perfect for a Sunday afternoon treat! You can make these cheesecakes whatever flavour you want. They are so easy to make.


  • For the base:

  • 250g digestive biscuits (crushed)

  • 75g soft spread

  • For the filling:

  • 200g cream cheese

  • 150ml double cream

  • 150ml crème fraiche

  • 150g icing sugar

  • For decoration:

  • 8 mini crème eggs (halved)

  • 1 large crème egg (halved)

  • 50g milk chocolate


  • For the base:
  • Melt the soft spread in a pan.
  • Add the crushed biscuits to the pan and mix together.
  • Transfer to a loose bottomed 8 inch round tin.
  • Press down firmly before placing in the fridge to chill whilst you make the filling.
  • For the filling:
  • Weigh out the ingredients in to a mixing bowl.
  • Using an electric whisk or hand whisk, mix together till the mixture thickens and the whisk leaves a trail. The mixture should form soft peaks.
  • Remove the base from the fridge and place 8 halves of mini crème eggs around the sides of the tin at even intervals.
  • Pour the filling over the top and smooth the top.
  • Decorate the top with more halves of mini crème eggs and the large crème egg halves.
  • Melt the milk chocolate in a glass bowl over a pan of boiling water then drizzle over the top.
  • Leave to set in the fridge for 2 hours.
  • Carefully remove from the tin and serve.


  • Nutritionally, one slice of this cheesecake contains 569 calories, 39.2g total fat (50% daily total fat), 50.5g total carbohydrate (18% daily total carbohydrate), 0.2g fibre (1% daily fibre) (based on a 2000 calorie diet).

This recipe is one of my favourites to date and is a bit of a showstopper. Don’t you think?