Creme Egg Cheesecake {No Bake Recipe}

Cadbury's Creme Egg Cheesecake with dripping chocolate on a white plate with a purple background.

4.49 from 119 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.

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

280 g Digestive chocolate biscuits (or graham crackers) See notes
140 g Butter Unsalted, melted
560 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
140 g Icing sugar (powdered 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

Metric - Imperial

Instructions

Make the base: 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" springform pan (US)/loose-bottomed tin.
Unwrap the mini Creme Eggs and chop them each into quarters.
Whip the cream: Take 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). Take care with it - too runny and it will be sloppy, too stiff and it will be too dense.
Create the filling: Combine the whipped cream, sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
Assemble the cheesecake: 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.
To set: Chill for 4 hours or, even better, overnight.
Remove it: Use my knife tip to remove the cheesecake from the tin.
For the topping: 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.)
To serve: Cut your large Creme Eggs in half and use to decorate the top of the cheesecake. For clean slices, dip your knife in hot water and wipe dry between each cut.

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Notes

Digestive biscuits: If you're in USA or Canada, use graham crackers instead. You may need slightly less butter as they're richer than digestives.

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. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Icing sugar: This will need sifting. It's also known as powdered sugar.

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.

Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.

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 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. For clean slices, dip your knife in hot water and wipe dry between each cut.

Type of tin: The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow!). 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