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Cadbury's Creme Egg Cheesecake with dripping chocolate on a white plate with a purple background.
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4.47 from 115 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 Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Family Food
Servings: 12
Author: Sarah Rossi

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: 783kcal | Carbohydrates: 56g | Protein: 7g | Fat: 62g | Saturated Fat: 37g | Cholesterol: 142mg | Sodium: 338mg | Potassium: 278mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1615IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 1.9mg