Creme egg cheesecake

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A friend, I think jokingly, asked if I could make a healthier creme egg cheesecake. Sure, I said. No problem. Let me see what I can do!!

I set about researching what goes into your standard no bake UK cheesecake and what goes into a Cadbury’s creme egg. The cheesecake filling was okay. It tended just to be cream cheese and cream and sugar of course, but the creme eggs! Well they contain the following: sugar, milk, glucose syrup, cocoa butter, invert sugar syrup, cocoa mass, dried whey, vegetable fat, emulsifier (E442), dried egg whites, flavour inks and colour.

Anyway, I’m not going to tell you have many attempts there were. I made so many mini portions. I also made a mini version of the original recipe so that I could taste and compare.

I found the original version really sweet but in the kind of way that just hits you with a “wow”. I felt like someone had plugged me in. The cheesecake filling itself was nice but just too sweet.

Here are the bases and fillings I made which I enjoyed. Feel free to mix and match. Do try the cookies I made for the base on their own. They were so good. Super crunchy and in my opinion, definitely give the shop bought biscuits a run for their money.

The picture is the raw filling and nut base. It was my favourite! Remember to read the notes **

BASE OPTIONS

NUT

1 cup pitted dates (soaked in warm water for 10 minutes with a 1/4 teaspoon of bicarbonate of soda – drain and rinse)
1 cup raw ground nuts (I used walnuts)

Grind the nuts first in a food processor or blender. Remove. Blitz the dates. Add the nuts to the dates and blitz again. Press into a square or round pan. Put in the fridge to set.

BISCUIT

8oz of spelt or wholewheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
75ml of coconut oil (melted)
50ml of pure honey or maple syrup
2 tablespoons of molasses/black treacle
2 tablespoons of coconut milk

Mix all of the above together and form into a ball. Place in the fridge for about 30 mins. Roll out to about 1/8 inch and either make into round or square shapes. Bake at 375 degrees for about 15 minutes. You want them to be crisp.

Leave the cookies to cool. Process 150g of the cooked cookies into crumbs in a food processor or crush in a bag. Add 4oz of melted butter to the crushed cookies. Mix well and then press into a round tin. Refrigerate until set.

FILLING

Vegan

Ingredients

8oz of raw cashews, soaked in water for 4 hours and drained*
1/2 of a juiced lemon
75 ml of coconut oil, melted
125 ml of full fat coconut milk*
75 ml of maple syrup or honey (depending on how you class honey – vegan or not!)

Method

Add all of the ingredients to a blender and blend until creamy and smooth. Add to the biscuit base and freeze for a few hours. Try not to eat it all as you go 🙂

Ready to top!!

DAIRY VERSION 1 (this is really creamy!)

Ingredients

250g of full fat cream cheese, room temperature (I used neufchatel)
100ml of honey or pure maple syrup
175ml of full fat Greek yogurt (drained of any watery liquid)
60ml of lemon juice
1 teaspoon of vanilla extract

Whip the cream cheese until smooth. Mix in the other ingredients and then whip again. Add to the biscuit base and refrigerate for 24 hours. Alternatively, you can put it in the freezer.

Ready to top.

DAIRY VERSION 2

Ingredients

250g of full fat cream cheese, room temperature (I used neufchatel)
400ml of double/whipping cream
2 teaspoons of lemon juice
2 tablespoons of pure maple syrup
1 teaspoon of vanilla extract

Method

Whip the cream cheese until smooth. Whip the cream until thick. Mix together the cream cheese and cream. Add the maple syrup, vanilla and the lemon juice. Mix and add to the base. Refrigerate to set.

This is ready to top.

CREME EGGS

VERSION 1 (my favourite)

2 tablespoons of cold mashed potato (I used Jamaican sweet – it’s light colored)
2 cups of powdered sugar*
a pinch of tumeric
8oz of dark chocolate

Method

Mix together the sugar and potato to make a thick paste (thick enough to form a gooey ball). Set aside a tablespoon of the mixture and add tumeric to colour. This is your yolk. Make however many balls you need with the white paste. Do the same with the yellow paste.

*Flatten each white ball and place a yellow ball in the centre. Wrap the white around the yellow and form a ball. Repeat for as many eggs as you need. Place the balls into the fridge for about 15 mins to harden (but keep pliable). Take out and shape. Dip into melted dark chocolate and either pop into a cupcake case to set or pop on a lolly stick. You can stick the lolly sticks into a halved apple to keep them upright. Fill in any gaps when set.

VERSION 2 (nice but rich)

4 tablespoons of coconut butter
1 tablespoon of vanilla extract
1 tablespoon of pure maple syrup
A pinch of tumeric

Mix together everything except the tumeric. Place in the fridge until it’s pliable. Divide the white mixture into however many balls you need keeping aside a little to which you should add the tumeric for the yolks. Follow the steps for the version above. Don’t leave this in the fridge for too long or you won’t be able to work with the mixture. It will break.

VERSION 3 (you need egg moulds for this. I couldn’t get any so I used a small dough scoop as the mould)

1 can of coconut milk (refrigerate but DO NOT SHAKE)
a pinch of tumeric
Dark chocolate

Drain the liquid from the coconut milk leaving the thick cream. Whip into a thick mixture. Take out a scoop of the mixture and add the tumeric to this. You can sweeten the mixture if you need but I like the taste of unsweetened coconut milk.

Melt the chocolate and pour into the egg moulds. Allow to set. Add the whipped white. Add the yellow whipped as a yolk. Refrigerate the eggs. You can join the halves together to form a whole egg. If you do this, use your finger to rub some melted chocolate around the joins to seal them. Alternatively, place the half eggs into the cheesecake.

*** NOTES

If using cashews, you don’t need to soak them if you are using a mega powerful blender like a Vitamix.

Where I use coconut milk, I refrigerate the can and then drain off the liquid to leave the thick cream. Do not shake the can.

I make my own powdered sugar by adding raw cane sugar or coconut sugar to a blender and blitzing. I then add a teaspoon of arrowroot powder to thicken the sugar. Shop bought powdered sugar tends to be made of refined white sugar and corn starch.

If you can find egg moulds then use them. It would make this so much easier. I couldn’t find any here.

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