This post is sponsored by Tala. All opinions are my own.

I love a Creme Egg at Easter, and I'm sure you'll agree that they are one of the best Easter treats! I've created this Creme Egg Cheesecake inspired by them. I've made the biscuit base chocolatey with cocoa powder, then I've coloured the vanilla filling half orange to match the centre of a Creme Egg. On top is a rich dark chocolate ganache, sweet whipped cream and plenty of Creme Eggs of course! It's a no bake cheesecake, so it can be made the day before your Easter feast to save you time. This cheesecake is sure to impress your Creme Egg loving family and friends!

I think you'd struggle to find a baker of any age that hasn't heard of, or used, Tala cooking products. The company has been around since 1899 and they are known for their vintage style bakeware like their flour sifter, sugar shaker and cook's measure. They also have a large variety of modern products and they kindly sent me this lovely selection of products to do some Easter baking with.

I decided to use their 23cm springform tin to make this cheesecake. The tin is very sturdy and well made, I was impressed by how good quality it felt compared to the flimsy tin I normally use which was a cheap supermarket buy! It's definitely going to be my new cheesecake tin from now on! It also handily has the tin size embossed into the base. I also used Tala's palette knife and mini spatula set to help me make this cheesecake.

Ingredient Tips & Equipment Information

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
It's best to use a good quality professional food colouring for the orange layer of the cheesecake, my favourite brands are Sugarflair and Pro Gel.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Creme Egg Cheesecake

To make the biscuit base, melt the butter and use a food processor to turn digestive biscuits into crumbs. Mix them together and add cocoa powder, then press the biscuit base into the tin.

To make the cheesecake filling, use an electric hand mixer to whisk together cream cheese, icing sugar and vanilla extract until it is smooth. Then add double cream and whisk until it is thick and holds its shape.

Divide the cheesecake mixture into two bowls, and add orange food colouring to one of the bowls. Smooth the orange coloured filling over the biscuit base.

Then smooth the white filling over the orange one. Chilled the cheesecake for 3-4 hours or overnight, then remove it from the tin and prepare whipped cream, dark chocolate ganache and Creme Eggs to decorate it.

To decorate, pipe the whipped cream around the edge of the cheesecake. Pour the chocolate ganache into the centre and add the sprinkles on top. Then put the Creme Egg halves all around the edge.

How do you make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Can this recipe be made in a different sized tin?

This recipe is for a 23cm (9") springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.

Can this cheesecake be made gluten free?

Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.

More tips for making the Creme Egg Cheesecake:

To colour the orange layer I recommend using professional gel food colouring (I like to use the brands Pro Gel and Sugarflair).
Cut the Creme Eggs in half using a sharp knife, please be careful and cut slowly. If you end up with some broken Creme Eggs, then it's a good excuse to make my Easter Rocky Road!
You could also use Bourbon biscuits as the cheesecake base, I think it would be really yummy. Just reduce the butter amount to 100g if you do and omit the cocoa powder.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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