No-bake Cadbury Creme Egg cheesecake
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A showstopping Cadbury Creme Egg cheesecake to make for a delicious Easter dessert
- Prep Time 3 hrs 30 mins
- Serves 8+
- Difficulty Level Medium
Preparation
- Total Time 3 hrs 30 mins
- Preparation Time 3 hrs 30 mins
For the base
- 300g chocolate digestive biscuits
- 150g unsalted butter
For the cheesecake
- 600ml double cream
- 150g icing sugar
- 560g cream cheese (2x 280g pots)
- ½ lemon (just the juice)
- 267g Mini Cadbury Creme Eggs (3x 89g bags - unwrapped and cut into quarters)
To decorate
- 3 Cadbury Creme Eggs
- 150g white chocolate
- 75g milk chocolate
- yellow gel food colouring
- To make the cheesecake base, first use a rolling pin to finely crush the biscuits
- Melt the butter, mix in with the crushed biscuits and press into a cake tin with removable bottom
- Add the double cream and icing sugar to a large bowl, and beat the mixture together until it forms soft, floppy peaks
- Very gently fold the cream cheese, lemon juice and chopped mini Creme Eggs into the double cream until everything is combined - you can add more lemon juice if you prefer a stronger flavour
- Place the mixture on top of the biscuit base, then use the back of a spoon to smooth it out
- Leave in the fridge to firm up the cream mixture for at least 3 hours or overnight
- Remove from the tin by running a slim, sharp knife around the edge and popping it out
- Melt your milk chocolate in a bowl in the microwave, allow to cool for 5 minutes and then drizzle over the top
- Melt your white chocolate, allow to cool for 5 minutes and drizzle half over the top
- Colour the remaining half of the white chocolate with a little yellow gel colour and drizzle over the top
- Unwrap and cut the remaining Creme Eggs in half. Place them on top of the cheesecake on top to decorate
You will need
Disposable piping bags (for a really neat chocolate drizzle on top) – you can buy a pack of 100 – see more details here at Amazon.
7" cake tin with removable bottom – see more details here at Amazon.
Large mixing bowl – this one by Wilko has high sides and a non-slip base and costs next to nothing – see more details here at Wilko.
Tips
Wow your friends and family with this stunning Cadbury Creme Egg Cheesecake. If you can't find mini Creme Eggs to use inside the cake, you can just replace them with large Creme Eggs. The prep time includes a minimum of 3 hours chilling in the fridge.
The Creme Eggs are easier to cut if you've stored them in the fridge for a couple of hours to firm up.
Get the kids involved with cooking! Even young kids can help crush the biscuits (just pop them in a sealed freezer bag and let the kids have at them), while older kids can help weigh and measure the ingredients and even put them together.
This makes a stunning Easter centrepiece. For more great ideas, check out all our Easter recipes.
Variations
In a hurry? You can make individual mini Creme Egg cheesecakes in ramekins – they'll take much less time to chill and set in the fridge (and they look super cute, too!)
We think this looks stunning with classic Creme Eggs, but if you're a real chocoholic, you can always add some chopped Mini Eggs or your favourite chocolate, too! You can even use chocolate digestives for the base for a totally decadent dessert.
For more Easter-themed cakes and bakes, browse the rest of our Easter baking recipes for kids.
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Reviews
★ ★ ★ ★ ★★ 37 ratingsRate this recipe
Kate W(131)404956
★ ★ ★ ★ ★ 5
Loved making this recipe for a friend who adores crème eggs… I used a 9” tin and the amount was perfect. The only thing I would say is it was expensive to make but it looks great and tastes amazing.
Guest
★ ★ ★ ★ ★ 5
I've just made this for Easter Day,. It tastes delicious but there was enough filling mixture for three different size cheesecakes...the seven inch one is deep too !
Guest
★ ★ ★ ★ ★ 5
Just made this for a family Easter dinner. I used a 9" Springform tin and the filling filled it. I also used plain digestives instead of chocolate. I used 100g of each chocolate and didn't bother with the yellow colouring purely because I didn't have any. I'm really pleased with it and after licking the bowl it tasted delicous. Not cheap to make but a real showstopper to bring to the table. Happy Easter.
Saralara
★ ★ ★ ★ ★ 5
I made this back in March for my sons surprise baptism party and it came out a real treat! Everybody loved it and pictures were posted of it on Instagram and Facebook-needless to say guests loved it! One thing I did find tricky was the gel-as I used the wrong stuff but it still came out great! Fantastic recipe and really really yummy!!!
Guest
★ ★ ★ ★ ★ 5
Bit late to the party but might help people for next year, try adding lemon juice to the chocolate with yellow food colouring it loosens it up a treat.
Guest
★ ★ ★ ★ ★ 5
Delicious cheesecake! Expensive to make though but worth it. I had to split mine into 2 tins as there was so much, would definitely half the amount of ingredients next time and it will still easily serve 8. The yellow gel food colouring turned the chocolate into a fondant consistency so had to leave that off.
Guest
★ ★ ★ ★ ★ 5
I made it for my mums bday / Easter was so yummy and pretty straight forward too considering I've not done a cheesecake like that before! Kids loved it
Guest
★ ★ ★ ★ ★ 4
Very easy to make. I used a 9" tin and kept all the ingredients the same. I couldn't find mini crime eggs so just chopped up standard creme eggs and it worked fine. I would agree that you don't need as much chocolate on top and I opted for mini eggs to decorate but very pleased with the end result!
Guest
★ ★ ★ ★ ★ 5
I combined all reviews: 8in tin, full base mixture, half topping mixture (but I used the full amount of lemon juice and beat the cream cheese before folding it in), two-thirds chocolate topping (didn't bother with the yellow), split 5 mini creme eggs on top to make 10 portions (get them ready before you drizzle on the white choc so you can add them immediately so they stick). Delicious and so easy!
Guest
★ ★ ★ ★ ★ 4
I've never made an easter cake before but when I saw this recipe, I thought 'oh yeah'!! I'm pleased with how it looks, haven't tried it yet though. As I added the yellow food gel, my chocolate hardened up and it was so difficult to make it runny again!
Guest
★ ★ ★ ★ ★ 3
Oh no just come to decorate my cheese cake and it hasn't harden up over night any suggestions? It's for a party today
Guest
★ ★ ★ ★ ★ 4
OMG this is amazing...mine didn't look as pretty as this but tasted delicious
Guest
★ ★ ★ ★ ★ 5
Laura, you will need lemon juice in because this is what makes the mixture thicken in the fridge. There's no reason why you can't half the recipe otherwise. I've just made it for the first time - it's delicious! You do need to make sure you have a high sided cake tin though otherwise you will have mixture left over
Guest
★ ★ ★ ★ ★ 4
Hi, is it possible to adapt the recipe, halving any of the ingredients etc? I really wanted to make this tonight but i only have 280ml of the cream and no lemon.... and am a crap cook anyway so any advise, tips etc would be much appreciated. Thanks in advance.
Guest
★ ★ ★ ★ ★ 4
I've just made this prior to the chocolate decoration stage. There is no way it will fit in a 7" tin so beware! It fits perfectly into a high sided 8" tin though. Also it looks more like it would happily feed 12 people. If you bring the cream cheese to room temperature for an hour you should have no problems adding it to the whipped cream. I used plain digestives as I thought the extra chocolate in them might be overkill and I also added nearly a whole lemon to take the edge off the sweetness. It has a lovely tartness to it now as I think all the chocolate decoration will need it. Overall easy to make and as far as I've got, it tastes lovely.
Sandra B(361)
★ ★ ★ ★ ★ 3
Just made this cheesecake for my daughter. Very runny in the fridge at this point - been in an hour! Can someone tell me if it will firm up?
Guest
★ ★ ★ ★ ★ 2
I am sure that this recipe is good. I am an avid baker, however I never make cheesecake. So when I attempted this recipe I did exactly as it said, and tried to "gently fold in the cream cheese", which is impossible. You'd need to beat the cream cheese separately first so it's not lumpy. So mine was ruined. I'd suggest rewording the instructions.
Guest
★ ★ ★ ★ ★ 5
I made it for the girls in work and they loved it!!!! Was a huge hit ,easy to make and a bit messy but hey ho looks amazing I think!!!
Guest
★ ★ ★ ★ ★ 5
wow! this looks AMAZING! Definitely worth breaking my diet for!
Guest
★ ★ ★ ★ ★ 4
Very easy to make although agree with comments re quantities. I had a 9" low height tin. I increased the biscuit base by 10%, but made the same for the topping and it was too much. The hardest part was trying to make the yellow chocolate for the drizzling - every time I added yellow colouring it made the chocolate go all stiff and look more like scrambled egg. Yuk! Maybe I added too much but needed to in order to get the depth of colour (perhaps orange would have been better). So I've had to leave that off the top unfortunately.
Guest
★ ★ ★ ★ ★ 4
Have to agree with a number of other comments, this is a great cheesecake but the only things that let it down are inaccuracies in the recipe. I used an 8" really deep tin and foolishly didn't read other people's comments until after making this. There was probably about a third too much cheesecake even for my whopping tin, and as for the chocolate decoration on top, I omitted the white chocolate (as nice as it looks, 150g of it would have been really sickly and created a thick layer of chocolate on top) and only used about a third to half of the 60g milk chocolate I melted. It also seemed odd only to decorate with 3 Creme Eggs on top for a cheesecake to serve 8, so I used 4, but it makes 8 enormous portions, even by my standards. Having said all that, it was easy to make and delicious but next time I'll use the same amount of biscuit base, two thirds of the cheesecake and only about 30g chocolate on top.
Guest
★ ★ ★ ★ ★ 3
I would half all the ingredients. The finished cheesecake was way too deep and I used an 8inch tin instead of the 7inch stated. The base was way too thick and the filling very sweet and cloying. Half the ingredients then the portion size will be fine. I also found a sticky liquid leeched from the base of the cheesecake. Most of it ended up in the bin and it's very expensive to make.
Guest
★ ★ ★ ★ ★ 5
Hello i have made this cheesecake for a dinner party tonight that has just been cancelled. Can i freeze it until Thursday when we have rescheduled for? How long will it keep? Thank you so much for your help.
Guest
★ ★ ★ ★ ★ 5
Yummy yummy yummy!
Guest
★ ★ ★ ★ ★ 5
I have made this! A lot of effort but totally worth it hard not to eat the Creme eggs before putting them on the cake!!
Guest
★ ★ ★ ★ ★ 5
Absolutely delicious, Kathy I used tesco value soft cream cheese only 49p a tub
Guest
★ ★ ★ ★ ★ 5
Really looking forward to making this !!!!! Which cream cheese did you all use ?
Kristin T(8)
★ ★ ★ ★ ★ 5
This was amazing!! So much fun to make and the kids faces when I brought it through to the front room was priceless! I have already had two people ask for this recipe. This tastes like cheesecake and creme eggs without too much of a sweet taste.
Guest
★ ★ ★ ★ ★ 5
mmmmmm! Just the best cheese cake ever
Guest
★ ★ ★ ★ ★ 5
I made this awesome cheesecake last month and it was a big hit with the creme eggs! I recently made creme eggs brownies too which was another good one!
Sinead C(69)
★ ★ ★ ★ ★ 5
Really tasty and really easy to make. Personally id half the recipe for the cream cheese part as it is so sweet
Guest
★ ★ ★ ★ ★ 4
Simply divine! Such a nice Easter treat that's not just for the little ones!
Guest
★ ★ ★ ★ ★ 5
Yummy!!!!!!
Guest
★ ★ ★ ★ ★ 5
Perfect!
Guest
★ ★ ★ ★ ★ 5
taste great and so easy to do :)
Guest
★ ★ ★ ★ ★ 5
Really delicious :-)
Guest
★ ★ ★ ★ ★ 5
I made this last weekend as a birthday cake for a friend who loves creme eggs - it was absolutely eggs-cellent! 5 stars Netmums. Will definitely make it again soon.
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