This NO-BAKE Cadbury’s Creme Egg Cheesecake recipe has been viewed over a million times. It’s the ultimate Easter chocolate bake — find out what all the fuss is about!
I love Easter — less stress than Christmas but all the treats and family time. It’s the perfect excuse for an indulgent dessert.
Today we’re celebrating with a giant, no-bake cheesecake loaded with Cadbury’s Creme Eggs.
Why you’ll love this Creme Egg Cheesecake recipe
⭐️ No baking required — perfect for beginners.
⭐️ A dramatic, delicious Easter centrepiece.
⭐️ Great for making ahead.
Creme Egg Cheesecake: The Original
This was my original cheesecake — the recipe that changed everything for me. I used to find cheesecakes heavy and overbaked, but this version is lighter and fresher: more cream, a touch less cheese, and a little lemon to balance the gooey sweetness of Creme Eggs. Best of all it’s not baked.
I serve it at Easter when I’m hosting a big lunch — it’s an ideal, slightly showy dessert — and it adapts well to other flavours and occasions.
Creme Egg Cheesecake Ingredients Notes
- Butter – Unsalted is preferred. Melt gently in a mug or on low heat.
- Digestive biscuits – Crush to make the base. In the US/Canada, graham crackers are a good substitute (you may need slightly less butter).
- Cadbury’s Creme Eggs – Use both mini Creme Eggs for the filling and a few large ones to decorate.
- Chocolate – Use milk chocolate and white chocolate for drizzling.
- Double cream – Whip to soft peaks. Outside the UK use heavy whipping cream (US/CAN, min 35% fat) or thickened cream (AUS). Avoid single cream or half-and-half.
- Cream cheese – Full fat Philadelphia works best. Avoid low-fat or high-water alternatives, which can prevent setting.
- Icing sugar – Sift for a smooth filling (powdered sugar).
- Lemon – Juice only to add a bright edge.
- Food colouring – Gel paste is best for colouring chocolate (a tiny amount of yellow to mimic the Creme Egg yolk).
How to make a Creme Egg Cheesecake
- Make the base: Crush the biscuits to a coarse sand, mix with melted butter, press into a loose-bottom or springform tin and chill.
- Prep the Creme Eggs: Unwrap and quarter the mini Creme Eggs.
- Whip the cream: Use very cold cream and whip to soft peaks — firm enough to hold shape but still light (texture like ice cream).
- Make the filling: Gently fold together the whipped cream, sifted icing sugar, full-fat cream cheese, lemon juice and chopped mini Creme Eggs until combined.
- Assemble: Spread the filling evenly over the biscuit base, smooth the top and chill to set. Refrigerate for at least 4 hours, ideally overnight.
- Decorate: Remove from the tin (run a warm, dry knife around the edge). Melt milk chocolate and cool slightly, then drizzle in zigzags. Melt half the white chocolate and drizzle. Tint the remaining white chocolate with gel yellow and drizzle over. Cut large Creme Eggs in half and arrange on top.
- Serve: For neat slices dip a sharp knife in hot water, dry, and wipe between each cut.
Hint: Whip cream straight from the fridge and stop when it can hold shape but is still soft — this ensures the cheesecake sets with a light texture.
Substitutions
- Gluten free: Use gluten-free digestive biscuits or gluten-free graham crackers and check all ingredient labels.
Storing
Chill well: Let the base firm up in the fridge before adding the filling. The cheesecake can be stored in the fridge (undecorated) for a minimum of 4 hours and up to 3 days. Overnight chilling yields the best texture.
Keep covered: Leave the cheesecake in the tin, cover loosely so the surface isn’t touched by cling film.
Freezing: Freeze undecorated in the tin if making well ahead. Defrost fully in the fridge (in the tin) for 24 hours before decorating.
Top Tips
Refrigerate the Creme Eggs
Chill Creme Eggs for about an hour before cutting to reduce gooeyness.
Whipping the cream
Watch the cream carefully — it should reach soft, floppy peaks that still hold their shape.
Icing sugar
Sift icing sugar for the smoothest filling.
Lemon juice
Add extra lemon if you prefer a sharper tang to cut the sweetness.
Food colouring
Use gel paste for colouring chocolate — liquid colour thins melted chocolate.
Chocolate drizzle topping
Let melted chocolate cool slightly before drizzling so it doesn’t spread or melt the cheesecake. For neat lines, fill disposable piping bags with each colour and snip the tip.
How to remove the cheesecake from the tin
Use a springform or loose-base tin. Warm a thin knife under hot water, dry it, and run it around the inside edge before releasing the side. Wipe the knife between cuts for clean slices.
Type of tin
This recipe is for a 7″ (18cm) deep springform or loose-bottomed tin. Using a different size will change the cheesecake’s height.
Cheesecake consistency
The finished texture should be sliceable but slightly wobbly — think room-temperature butter that gives a little when nudged.
More Creme Egg treats…
Sweet Things
Perfect Creme Egg Brownies
Sweet Things
Creme Egg Fudge {Just 3 Ingredients!}
Sweet Things
Creme Egg Rocky Road Recipe
Easter Ideas
The BEST Creme Egg Cupcakes
FAQs
Yes. It contains no gelatine and is suitable for vegetarians.
If the filling is too runny it’s usually because the cream wasn’t whipped enough — it should hold its shape like soft ice cream. Make sure you used full-fat cream cheese and whipped cold cream. If needed, pop the cheesecake in the freezer for a few hours to firm up.
Let me know how it turned out and please rate the recipe using the stars. I’d love to see your creations — tag me on Instagram @tamingtwins if you share a photo.
Creme Egg Cheesecake {No Bake Recipe}
Ingredients
- 280 g Digestive chocolate biscuits (or graham crackers)
- 140 g Unsalted butter, melted
- 560 ml Double cream (heavy whipping cream – min 35% fat)
- 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 large Creme Eggs to decorate
- 60 g Milk chocolate
- 120 g White chocolate
- Yellow gel food colouring
Instructions
- Make the base: Crush biscuits to a coarse sand, mix with melted butter and press into a 7″ springform or loose-bottom tin.
- Unwrap and quarter the mini Creme Eggs.
- Whip the cream: Whip cold cream to soft peaks.
- Create the filling: Fold together the cream, sifted icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs.
- Spread the filling over the base and smooth the top.
- To set: Chill for at least 4 hours or, preferably, overnight.
- Remove from the tin using a warm knife around the edge.
- Topping: Melt milk chocolate, cool slightly and drizzle. Melt half the white chocolate and drizzle. Tint remaining white chocolate with gel yellow and drizzle.
- Cut large Creme Eggs in half to decorate. For clean slices wipe a hot knife between cuts.
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Notes
Digestive biscuits: Substitute graham crackers in the US/Canada; you may need slightly less butter.
Cream cheese: Use full fat Philadelphia for best results; avoid low-fat varieties.
Refrigerate the Creme Eggs: Chill before cutting to reduce mess.
Cream: Whip straight from the fridge to soft peaks. Do not use single cream.
Food colouring: Use gel paste only to colour chocolate.
Drizzle tips: Let chocolate cool a little before drizzling and use piping bags for neat lines.
Removing from tin: Use a springform or loose-base tin and run a warm, dry knife around the edge before releasing.
Type of tin: This is for a 7″ deep tin — using a different size will change the height.
Consistency: The cheesecake should be sliceable but slightly wobbly.
Nutrition
Nutrition is an estimate and should be used as a guide.