Creme Egg Cheesecake {No Bake Recipe} (2024)

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This NO-BAKE Cadbury’s Creme Egg Cheesecake recipe has been viewed over a million times. It’s the ultimate Easter chocolate make, so find out what all the fuss is about!

This super easy dessert is a buttery biscuit base, topped with light, whipped cream and cream cheese, with chocolate and Creme Eggs. Perfect seasonal indulgence!

I love Easter SO MUCH. No gift shopping conundrums like Christmas and yet all of the good stuff to eat and time with the family. Win win.

And you know how much I love an indulgent Easter recipe too!

Let’s celebrate with a giant, whopping, no bake cheesecake full of chocolate Cadbury’s Creme Eggs.

Creme Egg love only lasts for a short while, so we’d better make it count, right?

Why you’ll love this Creme Egg Cheesecake recipe

⭐️ No baking skills required – easy for beginners!

⭐️ Impressive, delicious and Easter-themed

⭐️ Ideal for making ahead of time

How we came up with this recipe

This was my ORIGINAL cheesecake recipe. The one that changed everything.

For starters, I didn’t even like cheesecake before I made this Creme Egg Cheesecake. I found them claggy, dry and over-baked.

But then I tinkered around with the ingredients and method, and out came this beauty.

It was suddenly lighter and fresher, more cream, a bit less cheese, a little tart to offset the gooey sweetness of the Cadbury’s Creme Eggs, and definitely not baked.

I love to serve this up at Easter time when I’m hosting a big lunch. It makes the ideal dessert in my opinion!

It can also be modified for plenty of other flavours and celebrations, and as you’ll see from my abundance of cheesecake recipes!

Creme Egg Cheesecake Ingredients Notes

• Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
• Digestive biscuits – These crush up well
• Cadbury’s Creme Eggs – These are for the filling and decoration and you’ll need a combination of large and mini ones
• Chocolate – We’re using a combination of milk chocolate and white chocolate to drizzle over the cheesecake. I like this kind
• Double cream – See tips below on the required whipping consistency (soft peaks)
• Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
• Icing sugar – This will need sifting
• Lemon – Juice only
• Food colouring – We’re using yellow gel food colouring for this. See tips below for the right kind

How to make a Creme Egg Cheesecake

1. Mix together the crushed biscuits and melted butter. Press the mixture into a tin and pop into the fridge to chill.
2. Unwrap and chop the Creme Eggs into quarters and whip your cream. Combine with your icing sugar, cream cheese, lemon juice and mini Creme Eggs.
3. Add the mixture to the base. Refrigerate as per the recipe below.
4. Remove from the tin (see tips below), then melt your milk chocolate and allow to cool very slightly before drizzling over the cake in zigzags. Repeat with half of the white chocolate.
5. Colour the remaining white chocolate with a tiny amount of food colour. Add more until you reach a yellow you’re happy with, then drizzle this over too.
6. Cut your large Creme Eggs in half and use them to decorate the top of the cheesecake.

Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).

Substitutions

• To make gluten free – Simply use gluten free digestive biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free

Top tipS

Refrigerate the Creme Eggs

Pop the Cadbury’s Creme Eggs in the fridge for an hour or so before cutting. It will make them less gooey.

Whipping the cream

When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and it will be sloppy, too stiff and it will be too dense.

Icing sugar

Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!

Lemon juice

Add more lemon juice if you’d prefer a slightly sharper tang.

Food colouring

This is the gel food colour I used to colour the chocolate: Sugarflair Paste Colour. Only ever use Gel Food Colour to colour the chocolate. Liquid food colour will make it too thin.

Chocolate drizzle topping

Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.

For a neater chocolate drizzle, use disposable piping bags for each colour of chocolate. Just snip the end off to pipe. I use these: Savoy Disposable Icing Piping Bag.

How to remove the cheesecake from the tin

Use a tin with either a springform (the type where the side unclips) or a removable base.

Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake (inside the tin) before removing. Remove the knife and wipe it as you work your way around the cake.

Type of tin

The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! I use this one).

You can use smaller or larger but your cheesecake will obviously be taller or shorter.

Cheesecake consistency

The consistency should be sliceable but not solid. Something like room temperature butter – it will give a little quiver if you wobble it gently.

FAQs