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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!

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... Make with Philadelphia cream cheese, whipped cream (no eggs or gelatine) this is also suitable for vegetarians. Happy Easter!

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


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... Make with Philadelphia cream cheese, whipped cream (no eggs or gelatine) this is also suitable for vegetarians. Happy Easter!

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!

More 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

Storing

Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.

You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 4 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.

Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)

Can cheesecake be frozen? 

You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.

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.

More Creme Egg treats…

FAQs

Is this recipe suitable for vegetarians?

Yes. It doesn’t use any gelatine so is suitable for vegetarians.

Help! My Cheesecake isn’t set properly.

If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.49 from 118 votes

Creme Egg Cheesecake {No Bake Recipe}

The ultimate easy Creme Egg Cheesecake recipe. This recipe has been viewed over 2 million times, so see what the fuss is about! It's the perfect Easter dessert. VIDEO INCLUDED.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12

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 notes

Instructions 

  • Crush the biscuits until they look like lumpy sand. (I did mine 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 4 hours or, even better, overnight.
  • Use my knife tip 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.

Notes

Cadbury’s Creme Eggs: These are for the filling and decoration and you’ll need a combination of large and mini ones
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
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.
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
 

Nutrition

Calories: 783kcalCarbohydrates: 56gProtein: 7gFat: 62gSaturated Fat: 37gCholesterol: 142mgSodium: 338mgPotassium: 278mgFiber: 2gSugar: 45gVitamin A: 1615IUVitamin C: 0.2mgCalcium: 125mgIron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Family Food
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4.49 from 118 votes (101 ratings without comment)

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81 Comments

  1. 5 stars
    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!

  2. 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)

  3. 5 stars
    Wow this cheese cake looks amazing, I love creme eggs sooo much I made a creme egg chocolate trifle.

  4. 5 stars
    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

  5. 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?

  6. 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!

    1. 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

      1. Hi Maureen, the recipe is for a deep 7″ tin rather than a sandwich tin and the recipe is for that amount. Thanks.

  7. 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.

  8. 5 stars
    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