5 Delicious Creme Egg recipes (2024)

Spring is here. The birds are chirping, the ground is thawing, and the cadbury bunnies are coming out of their hiding holes to give us some delicious creme-filled chocolate eggs.

Cadbury Creme Eggs might be my favorite Easter-time treat. Eating one is like eating 50 candies all at once. The luxurious chocolate shell opens its way into a rich, gooey and creamy inside. They are so heavenly, I think they must part of the true meaning of Easter.

So, in celebration of these delightful morsels, I found a way you can use their goodness to improve other desserts for your whole family to enjoy. Here are five (5) recipes using Cadbury Creme Eggs.

First up we have a good recipe for the abnormally warm days of spring. This milkshake is guaranteed to cool you down and make your taste buds jump for joy.

30 min Prep Time

30 min Total Time

Ingredients

• 2 tablespoons corn syrup

• 1 tablespoon unsalted butter, softened

• 1/4 teaspoon vanilla extract

• Pinch of salt

• 3/4 cup powdered sugar

• 1 cup chocolate ice cream

• 1/2 cup milk

• One Cadbury creme egg

• Whipped Cream

• 1/4 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

Instructions

1. In a mixing bowl, beat together the corn syrup and butter until smooth. Beat in vanilla, salt, and powdered sugar.

2. In a blender, add the ice cream, milk, and fondant cream (the corn syrup mixture). Blend until smooth. Pour into a glass.

3. For the whipped cream: Beat the whipping cream for a few minutes or until it starts to thicken. Slowly add in the powdered sugar then the vanilla. Beat until stiff peaks form. Pipe on top of milkshake. Crack open the Cadbury creme egg and garnish on top.

What can make a cheesecake even better? Some Cadbury eggs of course! This recipe will make a great addition to any spring/Easter party.

Ingredients

• 280g Chocolate Graham Crackers

• 140g Butter (Unsalted), melted

• 560ml Heavy cream, lightly whipped until it forms soft peaks

• 140g Icing Sugar, sifted

• 2 x 280g Tubs of Cream Cheese (Full fat)

• Juice of half a lemon

• 275g Mini Cadbury's Creme Eggs (about 3 small bags)

• 3 or 4 Full size Creme Eggs to decorate

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• 60g Milk Chocolate

• 120g White Chocolate

• Yellow Food Colouring

Instructions

1. Crush the graham crackers until they look like lumpy sand.

2. Mix with the melted butter and press into your 7" tin.

3. Chop the mini Creme Eggs each into quarters.

4. Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.

5. Smooth on top of the graham cracker base and flatten the top with the back of a spoon or a palette knife if you have one.

6. Chill for 3 hours or even better, overnight.

7. Use knife tip to remove the cheesecake from the tin.

8. Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.

9. Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.

10. Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you're happy with, then drizzle this over too.

11. (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)

12. Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.

Want something a little more warm for those rainy spring days? Make some creme egg brownie bites. These gooey morsels will melt in your mouth and send your tastebuds to heaven.

Makes 24 Brownie Bites

Total time: 40 minutes

Ingredients

Mini Brownie Bites

• 1 box brownie mix

• 2 Cadbury Creme Mini Eggs 12-Pack

Vanilla Buttercream Frosting

• 1 cup butter, softened

• 4 cups powdered sugar, SIFTED

• ¼ teaspoon salt

• 1 tablespoon vanilla

• 2 tablespoons milk

• 4 drops of yellow food coloring

• sprinkles

Instructions

1. Mix the box brownie mix according to the package directions.

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2. Spray a mini muffin tin with non stick spray.

3. Fill each tin with 1 teaspoon brownie batter.

4. Bake at 350F degrees for 11 minutes.

5. Remove from the oven and let cool 2 minutes.

6. Press an unwrapped creme egg into the center of each brownie bite.

7. Let cool another 2 minutes.

8. Place on a wire rack and let cool completely.

For the frosting:

1. Mix the softened butter on medium speed with an electric or stand mixer.

2. Beat for about 3 minutes until smooth and creamy.

3. Add powdered sugar, milk, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes.

4. Add 4 drops of yellow food coloring and stir until fully colored.

5. Frost cooled brownie bites (I used Wilton 32 piping tip) and sprinkle sugar sprinkles on top.

This would be really fun for parties. Its a cake with a creme egg surprise in the middle! That way you can have your cake and eat it too!

Ingredients

For the sponge

• Cadbury Creme Eggs

• 200g butter

• 275g caster sugar

• 1 teaspoon vanilla extract

• 3 eggs

• 275g self-raising flour

• 1 tsp baking powder

• Pinch of salt

• 6 tbsp milk

For the ganache

• 275g dark chocolate

• 175g butter

• 1 tbsp corn syrup

• 250ml double cream

Instructions

1. Cream the butter and sugar until light and fluffy

2. Add the (real) eggs one at a time, whisking between each one

3. Stir in vanilla extract

4. Add the flour, baking powder and salt, then add the milk, stirring until you have a thick batter

5. Spread the mixture between three lines tins and bake in a pre-heated oven for 20-25 minutes

6. While this is cooking, you can concentrate on making the ganache.

7. Mix the chocolate, butter and corn syrup over a pan of simmering water. Stir until melted

8. The add the cream and chill in the fridge for 30 minutes

9. Whip the cooled ganache until it turns from dark brown to light brown

10. Stack two sponges on top of each other, then use a cutter to remove the centre.

11. Fill the hole with creme eggs and add the last layer of sponge.

12. Cover the whole cake in ganache and drizzle with icing. Add a cracked cream egg on top to finish

Another gooey goodness recipe. Kids will love these and so will adults. This treat is so addictive, you’ll keep on coming back for more.

Makes 24 squares

Prep time: 25 mins

Chill time: 2 hours

Ingredients

• 9 mini Cadbury Creme Eggs

• 75g butter

• 220g dark chocolate

• 2tbs corn syrup

• 150g graham crackers

• 50g mini marshmallows

• 180g dried apricot, chopped

Instructions

1. Line a 9x13in brownie tin with baking parchment and set aside

2. In a large heatproof bowl set over a pan of boiling water, melt the butter and chocolate together until they are smooth. Stir in the corn syrup

3. Roughly chop the graham crackers and mix them with the apricots and mini marshmallows

4. Add the dry mix into the chocolate and mix to combine. Make sure everything is well coated in chocolate or the rocky road won’t stick together

5. Press the mixture into the tin using the back of a spatula or wooden spoon, then push in the whole Mini Creme Eggs. Space them evenly apart so there will be a small piece of egg in each square. Chill in the fridge for at least 2 hours to set

6. Use a sharp knife to slice into 24 squares. To keep it as solid as possible, store in the fridge until ready to eat

Top tip:

If you want to use full sized Creme Eggs instead of mini ones, simply swap the 9 mini Creme Eggs for 2 full sized ones. Follow the recipe as normal and when you get to step 5, cut up the Creme Eggs into quarters and place into the rocky road mixture – then continue as per the method!

So there you have it. These recipes will send your love for creme eggs to a whole new level! Let me know if you try them and what you think of them in the comments!