Double chocolate Easter cheesecake


Celebrate Easter with this deliciously easy, double choc Easter cheesecake, drizzled with milk chocolate sauce, and topped with Oreo biscuits and creamy Oreo Easter eggs.


  • 137g Oreo Original Cookies, crushed
  • 40g butter, melted
  • 500g Philadelphia Cream Cheese, softened
  • 3/4 cup (165g) caster sugar
  • 2 teaspoons gelatine dissolved in 1/4 cup (60ml) boiling water
  • 220g Cadbury White Chocolate Melts, melted, cooled slightly
  • 1 cup (250ml) cream, lightly whipped
  • 150g Cadbury Milk Chocolate Melts, melted
  • Cadbury with Oreo eggs, to decorate
  • 6 Oreo Original Cookies, extra, broken (optional)


  • Step 1
    Combine the cookie crumbs and butter in a bowl. Press into the base of a greased and lined 22cm springform pan. Chill until firm.

  • Step 2
    Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Beat in gelatine mixture and white chocolate, then fold in cream. Pour over the base. Chill for 3 hours or until set.

  • Step 3
    Place the cheesecake on a serving plate. Drizzle over the milk chocolate. Decorate with eggs and extra cookies, if desired. Set aside until set.

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