This Creme Egg Cheesecake is rich, creamy and packed with chocolatey goodness. It's loaded with Cadbury Creme Eggs… and the best part? No oven needed. It's the kind of dessert that makes everyone think you tried really hard. (You didn't. We love that.)
If you love my Crunchie and Malteser Cheesecake or my No-Bake Chocolate Cheesecake, this one is your Easter upgrade. It's sweet, creamy and made to impress - but secretly so easy.
A Quick Look At The Recipe
✅ Recipe Name: No-Bake Creme Egg Cheesecake
🕒 Ready In: 20 minutes prep + 6 hours chilling
👪 Serves: 12 slices
🍽 Calories: 607 per slice
🥣 Main Ingredients: sweet biscuits, butter, cream cheese, thickened cream, white chocolate, gelatine and Cadbury Creme Eggs
📖 Dietary Info: nut-free | can be made gluten-free with GF biscuits
⭐ Why You'll Love It: Creamy, chocolatey and packed with whole crème eggs, this no-bake cheesecake sets beautifully in the fridge and makes the ultimate Easter dessert - with zero oven time.
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I made this (x2) for Easter. It was amazing!!!
Thanks for the recipe, Lucy!!
- Amber
Cadbury Creme Eggs = Easter. Simple.
That gooey middle? Pure childhood memories. This cheesecake turns it into one creamy, chocolate-packed showstopper.
Buttery biscuit base. Smooth white chocolate filling. Whole Creme Eggs hidden inside.
No oven. Just chill and serve.
Perfect next to my Easter Chocolate Ripple Cake or Chocolate Hedgehog Easter Slice. Because at Easter… we go big on chocolate.
Why You're Going To Love This Recipe
- No oven needed - perfect for busy mums and warm Aussie Easters. Just mix, chill and you're done.
- Make it ahead - prep it the day before and relax (we love a smug dessert moment).
- Creme Eggs everywhere - not just on top… they're hiding inside too.
- Ultra creamy - full-fat cream cheese and softly whipped cream make it smooth and sliceable.
- Total Easter showstopper - looks fancy, but it's actually ridiculously easy and one of my personal fave Easter recipes.
Jump to:
Easter Cheesecake Ingredients
This is one of my favourite Easter desserts - and once you try it, you'll see why.
Here's what you really need:
- Plain sweet biscuits - for the buttery base (digestives, Nice biscuits or graham crackers all work).
- Full-fat block cream cheese - room temperature is best. Skip light or spreadable. My personal preference is a block of Philadelphia cream cheese.
- Gelatine powder - helps it set properly and slice neatly.
- Cadbury Creme Eggs (40g) - the star of the show, hidden right through the middle.
Variations
Want to change it up? Easy.
- Gluten-free - Use gluten-free biscuits for the base. That's it.
- No gelatin - You can leave out the gelatin for a softer, creamier texture. The cheesecake will still taste delicious, but it won't hold its shape as firmly when sliced. For best results, chill overnight and serve straight from the fridge.
- Extra chocolatey base - Swap plain biscuits for chocolate ones. More chocolate is never wrong.
- Milk chocolate version - Use milk chocolate instead of white for a richer, sweeter flavour.
- Mini egg version - Swap the 6 large creme eggs for 12-14 mini creme eggs and scatter them through the middle. Perfect if you want chocolate in every bite. 🍫
How To Make Creme Egg Cheesecake
This Cadbury creme egg cheesecake starts with a simple buttery biscuit base.
Then comes the creamy white chocolate filling.
And right through the middle? Whole Cadbury Creme Eggs. Because we're not messing around.
Chill, decorate, slice… and try not to eat it straight from the tin. 🍫
- Make the biscuit base: Crush the biscuits into fine crumbs. Mix with melted butter until combined, then press firmly into the base of the prepared tin. Chill base while you prepare the filling.
- Whip cream and melt chocolate: Whip the thickened cream to soft peaks and set aside. Melt the white chocolate gently (microwave in short bursts at 50% power or use a double boiler). Allow chocolate to cool slightly.
- Dissolve gelatine and beat cream cheese: Sprinkle gelatine over lukewarm water and gently heat (over a bowl of hot water) until completely dissolved. Cool slightly before using. Beat the cream cheese, caster sugar and vanilla together until completely smooth.
- Mix the filling: Slowly mix the cooled gelatine through the beaten cream cheese mix. Fold in the melted white chocolate, then gently fold through the whipped cream.
- Arrange Creme Eggs: Spoon half the cheesecake filling over the chilled base. Arrange whole Creme Eggs evenly over the filling.
- Chill: Top with the remaining cheesecake mixture and smooth the surface. Refrigerate for at least 6 hours, preferably overnight, until fully set. Decorate the top of the cheesecake with extra chopped Creme Eggs just before serving.
Recipe Tips
Want perfect slices? Read this.
- Press the base firmly into the tin. Use the back of a spoon or a flat glass. No crumbly bottoms.
- Whip cream to soft peaks. Too runny = won't set. Too stiff = heavy filling.
- Melt chocolate gently in short bursts at 50% power. Stir each time. Let it cool slightly before mixing in. (See my tips for melting chocolate in the microwave.)
- Fully dissolve the gelatine. If it's grainy, it wasn't dissolved properly.
- Use full-fat block cream cheese at room temp and beat until completely smooth before adding anything else.
- Chill for at least 6 hours. Overnight is even better. Don't rush it.
- Decorate just before serving for the best look.
- Slice with a hot, dry knife for neat pieces.
- Store in the fridge for up to 3 days.
- Freeze undecorated (whole or slices) for up to 1 month. Remove from the freezer and thaw overnight in the fridge.
Creme Egg Cheesecake FAQs
Make sure your cream cheese is at room temperature before you start. Beat it until completely smooth before adding anything else. Let the melted chocolate and dissolved gelatine cool slightly before mixing in. Cold ingredients are the main cause of lumps.
You can, but the cheesecake will be much softer. Gelatine helps it set firmly so you get clean slices. Without it, the filling may not hold its shape as well.
Sprinkle the gelatine over lukewarm water and let it sit for a minute or two. Gently heat it over a bowl of hot water, or microwave in very short bursts, stirring each time. It should be completely clear and liquid before you add it. If it looks grainy, it is not ready yet.
More Easter Egg Recipes
Looking for more easy, chocolate-filled inspiration? Here are some of my favourite Easter egg recipes that are perfect for sharing with family and friends. 🐣🍫
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Creme Egg Cheesecake
Ingredients
- 250 g plain sweet cookies like Arnotts Nice biscuits
- 120 g butter melted
- 300 ml thickened cream heavy whipping cream
- 200 g white chocolate
- 1 tbs gelatine dissolved in ⅓ cup water
- 750 g cream cheese room temperature
- 1 teaspoon vanilla extract
- 110 g (½ cup) caster sugar
- 6 large 40g Cadbury Creme Eggs (plus extra to decorate)
Instructions
Conventional Method
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream and set aside.
- Melt chocolate and set aside to cool.
- To dissolve the gelatine, place 1 tablespoon of gelatine powder into a small bowl filled with ⅓ cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and stir occasionally to dissolve the gelatine (this will take a couple of minutes).
- Beat the cream cheese, vanilla extract and sugar until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted (and cooled) white chocolate and the whipped cream.
- Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury Creme Eggs on top. Spoon over the remaining mixture and spread out.
- Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Cadbury Creme Eggs to decorate.
Thermomix Method
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
- Dissolve 1 tbs gelatine in ⅓ cup water (see notes) and set aside.
- Beat the cream cheese, vanilla extract and sugar in a clean and dry TM bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold through the melted (and cooled) white chocolate and the whipped cream.
- Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury Creme Eggs on top. Spoon over the remaining mixture and spread out.
- Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Cadbury Creme Eggs to decorate.
Notes
- Make sure the gelatine is fully dissolved and clear before mixing in. Sprinkle the gelatine over lukewarm water and let it sit for a minute or two. Gently heat it over a bowl of hot water, or microwave in very short bursts, stirring each time. It should be completely clear and liquid before you add it. If it looks grainy, it is not ready yet.
- Chill for at least 6 hours (overnight is best) for clean, neat slices.
Amber says
I made this (x2) for Easter 2024.
It was amazing!!!
I did one with white choc. and one with Caramilk. Both were incredible.
Thanks for the recipe Lucy!!
I put 7 large crème eggs inside…. Just so every piece had a bit.
Lucy says
Oh that's brilliant!!
Sammie @ The Annoyed Thyroid says
This looks eggcellent! What an Easter showstopper!