This Cadbury’s Creme Egg Cheesecake Recipe (No Bake!) has been viewed over a million times. The ultimate Easter chocolate make, 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. Easily adaptable to be Gluten Free.
Am I safe to start posting Easter recipes without fear for you all being grumpy with me? Nope? Oh. Perhaps I can persuade you with this little no bake Creme Egg Cheesecake recipe number…? I know it’s February but as I explained last year, my Cadbury’s Creme Egg love only lasts for a short while so I’d better make it count, right?
Plus I love Easter remember? No gift shopping conundrums like Christmas and yet all of the good stuff to eat and time with the family. Win win. So, you’re on board now, right? Hurrah for us. Let’s celebrate with a giant, whopping, no bake Creme Egg Cheesecake full of chocolate Cadbury’s Creme Eggs.
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I have to confess I am not a cheesecake fan, especially not a giant cheesecake. I think I’ve been put off by claggy, dry, over baked cheesecakes.
With this no bake cheesecake, I’ve aimed for something a little tart to offset the gooey sweetness of the Cadbury’s Creme Eggs. Made with whipped double cream and fluffy cream cheese, it doesn’t use any gelatine so is also suitable for vegetarians.
The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
Some tips for making the No Bake Cadbury’s Creme Egg Cheesecake Recipe:
- Pop the Cadbury’s Creme Eggs in the fridge for an hour or so before cutting, it will make them less gooey.
- When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too running and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- I would stick to Philadelphia creme cheese for this (and full fat) it seems more stable than supermarket own brands.
- Add more lemon juice if you’d prefer a slightly sharper tang
- 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.
- 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
- 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.
- The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter.
Hope you enjoy making this as much as I did. Please tweet me a photo if you do make it! You can find me on twitter @tamingtwins and Instagram @tamingtwins. Say hello! Follow me on Facebook if you’d like to know as and when I post more Easter recipes over the coming months.
What I used to make the No Bake Cadbury’s Creme Egg Cheesecake Recipe:
Are you a Creme Egg lover? How’s your favourite way to eat them? How many is an acceptable number to aim to consume between now and Easter…?
Looking for some more Creme Egg inspiration? One of my most popular posts ever is my 5 Top Tips for Creme Egg Cupcakes..
Or how about….
My No Bake Mini Egg Cheesecake (including how to video)
Or my Creme Egg Rocky Road Recipe?
How to make the No Bake Cadbury’s Creme Egg Cheesecake Recipe:
Creme Egg Cheesecake
Ingredients
- 280 g Digestive Chocolate Biscuits
- 140 g Butter Unsalted, melted
- 560 ml Double cream lightly whipped until it forms soft peaks
- 140 g Icing Sugar sifted
- 560 g Philadelphia Cream Cheese Full fat, 2 x 280g tubs
- Juice of half a lemon
- 275 g Mini Cadbury's Creme Eggs about 3 small bags
- 4 Creme Eggs to decorate
- 60 g Milk Chocolate
- 120 g White Chocolate
- Yellow Food Colouring see my notes above
Instructions
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Unwrap the mini Creme Eggs and chop them each into quarters.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- 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.
- Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
- 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.
- (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
- Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.
Nutrition (per serving)
Potty Mouthed Mummy says
This looks amazing, even though I despise creme eggs. Sorry are we still mates? Xxx
Lauren says
What did you just say??
Nicky Pedlow says
We just change to crunchie or twirl and works a dream
Dannii @ Hungry Healthy Happy says
This looks seriously incredible. My husband is obsessed with creme eggs, so I know he would love this!
Janie says
O. M. G. I’m sorry, I can’t read your recipe as I’m lactose intolerant and I might just cry! I LOVE cream eggs, or at least I used to love them, but sadly they are a distant memory. As is cheesecake. WAAAHHAAAAAAAHAAAAAAA!
Janie x
Laura says
Oh but you can have it,Philadelphia have just started making a lactose free cheese spread (from a well known every little helps supermarket!) and there are plenty of ways to make the base lactose free. I have not checked the ingredients recently but the inside of a cream egg used to be lactose free-annoying I know as you can’t eat the outside!! Anyway any type of cheesecake is possible lactose free
Tammy says
Grrr why did I start slimming world lol
Kim Carberry says
Oh wow! This looks amazing!
Hayley @hayleyfromhome says
Oh my, I have just finished my tea and I’m instantly hungry but only for this. It is what my dreams are made of!
Julie's Family Kitchen says
Oh Wow! Creme eggtastic, a very indulgent cheesecake and I’m guessing extremely yummy.
Foodie Laura says
This is THE ultimate creme egg cake. It looks amazing. Plus, even with this new 5 in a pack creme egg rubbish you’d still have leftover eggs. You know just in case you still needed more.
Ian says
Wow, I love cream eggs to the point I even made my own creme eggs last Easter. This sounds great maybe a little bit of a sugar rush 🙂
Karen says
OH. Wow to the wee!!! This looks amazing. Will definitely be trying this out for an Easter family gathering….or maybe just for me one evening!!
Janice says
Oh my goodness, that is such a plateful of indulgence, beautifully decorated, a real masterpiece.
Kerry at Kerry Cooks says
It’s never too soon. You’re an evil creme egg genius!
Sarah, Maison Cupcake says
Golly! That’s some serious cheesecake and looks gorgeous. Neat tip to chill the eggs before slicing them. Of course I’d have to EAT any that broke in the process…
Louise says
yep you have me drooling x
Donna says
That looks absolutely incredible! I think I need it in my life and I’m impressed you even made it considering you don’t like cheesecake! x
nazima says
ooh how delicious- so pretty and lovely pictures to make a fab recipe like this seem achievable for even mere mortals to make.
Sarah James says
What a gorgeous cheesecake Sarah.
Never too early to post Easter recipes, looking forward to the next one 🙂
Bintu @ Recipes From A Pantry says
Please can we be friends so that I can come round and have a slice of this cheesecake.
Sally - My Custard Pie says
Nostalgic for creme eggs – although the memory and the promise is always more than the reality for me. However, even a non-sugar lover like me couldn’t resist this. Awesome picture with the icing running down the side just begging to be scooped up with your finger. Food porn is overused – but fits here.
Jean | DelightfulRepast.com says
Sarah, I don’t eat candy myself, but this is too cute!
Jo of Jo's Kitchen says
Gorgeous! xxx
Jacqueline Meldrum says
That is just sinful! I love it, want it and I am definitely trying it. I am wondering how I can fit it into my next cake club with the theme The Oscars. Hmmmmmmm! Oh and thanks for linking to my pancake stack over at Great British Chefs.
Katie @mummydaddyme says
OMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMGGGGGGGGGGG. This just looks INCREDIBLE. I feel like I might cry a little now as I just want a slice right now. My life sucks. 😉
Charlotte says
Far too early!! We’ve not even had Shroce Tuesday yet.
Although, if you’re going to post about Easter far too early then at least you’ve done it with a really gorgeous looking recipe. I love the effort you’ve gone to with colouring the chocolate on top, it makes it look really special.
One important question. It sounds like you know your creme eggs. What do you think of the new ones?
Dannii @ Hungry Healthy Happy says
This looks amazing!!! I just showed it to my husband and he said “are we making this at the weekend??”
Adding this to Pinterest!
Jenny says
Sarah wow I don’t even know what to say but OMG you are so talented and amazing. Where is your cooking show! The photos are fantastic and I don’t even like creme eggs (I know oh the shame) but I would eat this up like candy! So delicious.
Mostly Yummy says
Oh my godfathers this looks AMAZING!
Sonia Constant says
What a fab idea and your photos make it look like I could eat and taste the images of it.
I must make one of these x
Sharon powell says
Ooh yummy! I must admit I don’t like cheesecake either but I know my teen and tween would love this! And I’d eat the cream eggs 🙂
The wedding rooms says
As soon as this picture popped up it had to be shared on our facebook page and it has been rather popular!! Fab creation but not sure I will actually have the will power not to just eat all the creme eggs before they make it onto the cake !
Sara xxx
Jen @ Blue Kitchen Bakes says
Oh wow! I am not a fan of creme eggs but I still think this looks amazing. My OH loves them and he expressed a big ‘ooooh’ of delight when I showed him this.
Annette says
Made this for friends last night. It went down a storm
Aimee Cushley says
You have made it so easy to follow. My 12 year old has just made it . It tastes as good as it looks. Can it be frozen?
Halee says
OMG thank you for sharing this !! You just made every fat kids dream!! LOL 😉 I cannot wait to make this !
brummymummyof2 says
I WANT TO RAM THIS IN MY FACE YOU ROCK STAR.
Sarah Barnes says
Love you too doll 😉
Holly Armstrong says
Made this at the weekend!! AMAZING !! easy to follow, great handy hints and tastes fantastic !!
Sarah Barnes says
Yay! Hope you loved it. Did you tweet me a photo?!
Lauren says
Very rarely does a photo of food make my mouth water….yet every time I look at this my mouth waters! It looks sooooooooooo delicious xx
ANNE GLEW says
I made this cheesecake for my workmates and they thought it was fantastic. I am also making it for a friend for her birthday because she loves cheesecake and creme eggs
Emily Leary says
Well this beauty certainly deserves all the attention it’s been getting on Facebook. Superb!
Henri says
Can u break recipe down recipe like what is digestive chocolate biscuits Ect.
Sarah Barnes says
Hi Henri, have a look at my reply to Jean. Hope that helps 🙂
Jean says
Recipe looks incredible. I live in United States & could use some help. What are Digestive Chocolate Biscuits? What is Double Cream? What is Icing Sugar? Thanks.
Sarah Barnes says
Hi Jean, Digestive Biscuits are a bit like Graham Crackers, you know that kind of oaty texture? I think they’d be the best substitute. Re the cream, you need to look out for a cream that is about 48% fat, that’s our double cream. I think yours may taste slightly different though as here double cream is a natural product. Icing sugar is confectioner’s sugar or powdered sugar. Hope that helps. Let me know how you get on.
Susan M says
I don’t know how to break grams down to there equivalence in the united states version???
Rachel P says
Hi Susan, type “converting grams to ounces” into Google and it will do it for you. It also comes up with a list of websites that will help you do it too. 🙂
Jean says
Thank you so much. 🙂
Jean says
I didn’t post anything about “cutting household bills.” I don’t know why that popped up or where it came from.
Cheryl Guy says
Use Oreo Crumbs!! Available beside graham cracker crumbs!
Kim2202 says
I’ve just made this for my birthday tomorrow. I can’t wait to try it! Id post a photo but I’m not sure how to!
Kris1207 says
That looks so sinfully awesome! As soon as I get the recipe translated to American portions, I’m making this!!
Steph says
Currently drooling over this! I was also wondering if you think it would work out as a baked cheesecake rather than chilled?
Thanks in advance ☺️
Klaire says
I made this cheesecake this weekend and it is AMAZING, thank you for posting this recipe I enjoyed making it as well as eating it, the girls at work are having a day off their diets especially to eat it. 😀
Emily says
I made this over the weekend and it’s so simple!! Tastes absolutely incredible – went down a treat with my family and everyone is asking me for the recipe 🙂
Holly Armstrong says
Amazing cheesecake, I have made it twice and swapped the creme eggs for rolos the second time and it was just as delicious!!!
donna whittaker says
Wow!! This cheesecake looks amazing, is defo on my list to try.
I made a terry’s choc orange cheesecake couple weeks ago, was to die for, so delicious 🙂
Need cheesecake now….. lol
Eleanor says
Hi Sarah!
I followed your recipe for this cheesecake last night and was so chuffed with the results. It’s the first cheesecake I’ve made and it turned out fantastically! I did struggle a bit though with the yellow coloured chocolate for the icing, I found that the gel colouring cause the lovely runny white chocolate to seize up. I drizzled the milk choc then the White and then tried again with adding it to the second lot of white just in case I’d overdone the first one but the same thing happened again. Do you have any advice for remedying this? Normally if I over-heat chocolate when I’m melting it (as I’m lazy and use the microwave) I can revive it by adding a drop of butter in to it but even that didn’t help this time! I have to say though, the end result was delicious regardless, even if it didn’t look quite so pretty! Thank you for the fab recipe 🙂
Christine says
Gel colour will seize chocolate unless you use flo coat with it. You can also purchase special oil based colours to use for colouring chocolate. You can try adding the colour to a little cream before melting your chocolate (I’ve seen coloured ganache made this way).
Gina says
This looks amazing! I wonder if anyone tried substituting the double cream for Cool Whip? and if so, how did it turn out?
Helen Steele says
How long before you serve it can you remove from tin? I made the cheesecake last night and worried if take it out too early to decorate it that it will start to fall apart as doesn’t seem to have ‘set’ much overnight, (feels same consistency when touch the top).
Sarah Barnes says
As long as the cream was whipped until stiff enough, it will certainly be fine if it’s been in the fridge overnight. Enjoy! 🙂
emma says
This was the first cheesecake I have made and it looks pretty good. Your instructions are easy to follow and it was fun to make even though cutting the mini creme eggs were a bit fiddly. Do I store the cheesecake in the fridge and how soon should it be ate? Thanks
Jace Shoemaker-Galloway says
You made the news…
Easter Recipes: Eggciting Easter Treats to Eat and Drink
http://www.examiner.com/article/easter-recipes-eggciting-easter-treats-to-eat-and-drink
Cheers!
Jace Shoemaker-Galloway
The Queen of Holidays
Christine says
I’ve just made this for our family gathering tomorrow. It looks fantatic. I must say I found the base quite oily so will reduce the butter next time, and there was way too much cheesecake mixture for my 8″ springform tin, so would recommend using a larger one.
Jarred says
how do I up the recipe to accommodate a 9″ cheesecake pan?
maureen.robinson says
Just use a larger tin. I have just made it and there is far too much filling. Tastes gorgeous certainly but could have made half the amount of filling and that would have been enough. Maureen
Sarah Barnes says
Hi Maureen, the recipe is for a deep 7″ tin rather than a sandwich tin and the recipe is for that amount. Thanks.
Laura McDade says
I just finished making this cheesecake (it is currently chilling). I had a few tastes of the batter and I must say, it is delectable!! I cannot wait to share this with my family tomorrow for Easter! Thank-you for posting this and THANK-YOU for all of your tips as I would not have thought of any of them prior.
Happy Easter!
Stephanie says
I am making this for a family that just had a baby and Im a little worried it won’t turn out right. How do you go about folding the cream cheese into everything else? Should I whip that first?
Mark says
I just finished making this!
Im a bloke who’s never made anything ‘cake wise’ ever…….
Just waiting for it to set,
Gulp… Hope its good
Lucy - (Recipes @ Globe Scoffers) says
Wow this cheese cake looks amazing, I love creme eggs sooo much I made a creme egg chocolate trifle.
Mary says
I just made this fabulous cheesecake BUT don’t use yellow Jel food colouring to the white chocolate as it makes the white chocolate very hard and you can’t line it in top. Too bad. Always looks yummy (I hope)
Margo says
This is an amazing recipe. I have never made a no bake cheesecake before… or any kind of cheesecake for that matter. I was a bit skeptical about not cooking it as I have never even tasted a no bake cheesecake. I didn’t change anything in this recipe but I did add a little bit more cream eggs, around 310 g. I ate almost the whole thing by myself. Easter was pretty quiet this year due to social distancing so what was I to do. I was forced (for fear of increasing waistline and risk of diabetes) to drop it off and share it with family. I think I was able to part with a third of the cake. This is amazing, thank you for posting! I was so inspired after your recipe that I tried my hand at making a baked Creme Egg Cheesecake. I couldn’t find a recipe online but did some recipe and modified an existing chocolate chip recipe. I actually think yours is the one I prefer because I do like the little crunchy bits of chocolate against the creamy cheesecake oh and the crunchy top is awesome too. The other one the chocolate is softer. They are both very nice in their own way but I think this no bake will still be the go-to!
Janice Heslehurst says
I have done this today looks amazing, hope it tastes the same 😍