My boys and I are currently on holidays down in Victoria with our family, so in the lead up to our trip I was madly baking to create a few recipes for the blog whilst we are away. The day before our trip, I had an extra early start to get this Cadbury Creme Cheesecake into the fridge before the boys woke up – because let’s be honest, as soon as they saw chocolate in my mixing bowl they would want to lick the spoon and even in our chocolate filled house 7am is waaaay too early!
It took every ounce of my self control not to have a sneaky taste of this cheesecake while I was making it, unfortunately the same can’t be said once this cheesecake had set.
Even though I’m not a huge fan of Cadbury Creme Easter Eggs (I’m a caramel and malteser egg kind of girl), I couldn’t help myself but sit down and sneak a small piece of this cheesecake when I should have been packing instead.
Cadbury Creme Cheesecake Thermomix Instructions
1. Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
2. Cut the butter in half and place into your Thermomix bowl. Cook for 2 minutes on 60 degrees speed 3 or until melted.
3. Add the chocolate ripple biscuits and mix for 10 seconds on speed 9. Use a spatula to scrape down the sides and mix again for another 10 seconds on speed 7.
4. Pour the biscuit mixture into the prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
5. Place the milk chocolate into a clean Thermomix bowl and blitz for 10 seconds on speed 7 before cooking for 3 minutes, 60 degrees, speed 2 or until the chocolate has melted.
6. Add the vanilla extract, cream cheese, cream and caster sugar to the Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 3o seconds on speed 5.
7. Add the small Cadbury Creme Eggs to the Thermomix bowl and mix for 20 seconds on reverse speed 2.
8. Pour the cheesecake mixture over the biscuit base and top with the large Cadbury Creme Eggs.
9. Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 4 hours.
10. Remove the set cheesecake from the fridge and serve.
The above mixing times may vary depending on the softness of your cream cheese. I suggest using cream cheese which is at room temperature.
This cheesecake is quite soft as it doesn’t contain gelatine. If your cheesecake is too soft or runny when you cut it – pop it back in the fridge to let it set for a bit longer.
Do you like Cadbury Creme Eggs?
What is your favourite Easter treat?