Cadbury creme egg cheesecake

  1. Line the base of a 20.5cm (8in) spring-form cake tin with baking parchment. Whiz biscuits to crumbs in a food processor (or place in a plastic bag and bash with a rolling pin), and stir in the melted butter and cocoa. Press into base of tin in an even layer. Chill in the fridge while you make the filling.

  2. Melt 100g (3½oz) of the chocolate gently over a pan of simmering water, or melt in the microwave. Set aside to cool slightly.

  3. Soak the gelatine in a small bowl of cold water for 5min. Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined.

  4. In a separate bowl, whisk the cream until softly whipped. Gently fold into cream cheese mixture until just combined. Spoon half the mixture back into the empty cream bowl.

  5. Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1tbsp boiling water. Stir to dissolve, then whisk into one of bowls of cream mixture along with the caramel until smooth. Spread this over the cheesecake base.

  6. Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange (cut side up) on top of the cheesecake, gently pressing them in. Chill for at least 6hr until set.

  7. Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like.

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Delicious Vanilla Cheesecake, Buttery Biscuit Base, SO MANY CREME EGGS, and a Chocolate Drip… Hello No-Bake Creme Egg Cheesecake!

I am obviously obsessed with cheesecake, this is nothing new to my regular readers, but I felt like this recipe was an absolute must. Like, its Easter soon… Creme Eggs are back… so hello NO-BAKE CREME EGG CHEESECAKE! Heaven. Like cheesecake heaven.

The other day I posted the recipe for my No-Bake Mini Egg Cheesecake and it was an astounding hit – like I was surprised at how well it was received (hehe thank you!) and after the downright success of my Mini Egg Drip Cake I thought that marrying these ideas together to make a Creme Egg Easter treat was perfection.

The buttery biscuit base combats well against the sweetness of the filling, and as creme eggs are so sweet I went with Philadelphia for my Full-Fat Cream Cheese of choice as the tang of it compares well with the sweetness and sugar. However, if you aren’t a cheesecake fan but still want to try it, you can easily use Mascarpone! Or even use a mixture of the two. As long as the weight value is the same, it’ll be dandy!

I used 4 bags of Mini Creme Eggs in the filling, and could have done more.. but there is a limit to how much one can handle in a slice. (Just kidding, I only had 4 bags, but it is quite a lot.) It’s much easier to chill them first before you cut them up otherwise it’ll just turn into a sticky mess, but thats entirely up to you.

As there are quite a few creme egg cheesecake recipes out there, I went with what I thought was best, basing it on my own recipes and giving it a drippy twist! I did however decide to use a bit more cream in this recipe compared to the usual so that it lightened the texture against the sweetness, which worked perfectly. Yummyyum.

I will always try to use a Dark Chocolate for a drip because it just works better. It’s only a 1:1 ratio of Chocolate to cream, but if you want to change the chocolate, the ratios do change. For me, Milk Chocolate would be 2:1 Chocolate to cream, and white Chocolate is 3:1. It sounds like you’d need more cream with the White Chocolate, but you really don’t.

You could even make this into a Chocolate Cheesecake if you wanted. Simply add in 250g of melted chocolate to the mix, and take out 150ml of Double Cream from the mix. The possibilities are endless and DELICIOUS. Even with my Cadburys Caramel Cheesecake, you can see how adaptable they all are.

Enjoyyyyy! x

4 from 1 vote No-Bake Creme Egg Cheesecake! Prep Time 30 mins Cook Time 15 mins Total Time 45 mins

Delicious Vanilla Cheesecake, Buttery Biscuit Base, SO MANY CREME EGGS, and a Chocolate Drip… Hello No-Bake Creme Egg Cheesecake!

Course: Dessert Cuisine: Cheesecake Servings: 12 Slices Calories: 507 kcal Author: Jane’s Patisserie Ingredients Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter/Stork (melted)

Cheesecake Filling

  • 550 g Cream Cheese (full fat)
  • 100 g Icing Sugar
  • 450 ml Double Cream
  • 1 tsp Vanilla Extract
  • 350 g Mini Creme Eggs (Chilled/Quartered)

Decoration

  • 250 ml Double Cream
  • 100 g Dark Chocolate
  • 25 g Icing Sugar
  • 6 Creme Eggs (halved)

Grams – Ounces Instructions For the Biscuit Base!

  1. Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.

  2. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Cheesecake Filling!

  1. With an electric mixer (I used my KitchenAid) Mix the Cream Cheese and Icing Sugar together until smooth, it’ll only take a few seconds.

  2. Whilst whisking slowly, pour in the liquid double cream & Vanilla and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken.

  3. (Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum. Too fast and it may split.. better to be slightly under whipped than over whipped!)

  4. Once its thick, fold through the chopped up creme eggs (You might find it easier to chill/freeze the creme eggs first so that its not too messy!) Spread the mixture onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.

For the Decoration!

  1. In a small pan, heat 100ml of double cream until its just below boiling point, and pour over the finely chopped chocolate and leave for 5 minutes to just sit. After the 5 minutes, stir until smooth and leave it to cool for about 10 minutes.

  2. Carefully remove the cheesecake from the tin, and decorate with the ganache (I use a piping bag with 1/2cm cut off the end and edge it over, then fill in the middle) – Leave to set in the fridge for 10 minutes,

  3. Whip up the 150ml of Double Cream with the Icing Sugar. Pipe a little onto the cheesecake, and add a large creme egg half to each floret of cream and sprinkle with your favourite sprinkles! Leave the ganache to set for a little while longer and then ENJOY!

Recipe Notes

  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little sloppy still – you’re more likely to get a better result for the longer you leave it.
  • This Cheesecake will last covered in the fridge for 3 days!
  • Creme Eggs are naturally quite runny so its probably MUCH better to chill/freeze them before cutting. All of the decorations I have done are optional so don’t worry, the cheesecake will still be delicious either way!
  • The Ganache is completely optional and can be ignored if you wish!
  • I use either Full Fat Philadelphia Cream Cheese, or full fat Mascarpone.

Nutrition Facts No-Bake Creme Egg Cheesecake! Amount Per Serving Calories 507 Calories from Fat 387 % Daily Value* Fat 43g66% Saturated Fat 24g150% Cholesterol 130mg43% Sodium 290mg13% Potassium 200mg6% Carbohydrates 37g12% Fiber 1g4% Sugar 21g23% Protein 6g12% Vitamin A 1475IU30% Vitamin C 0.3mg0% Calcium 96mg10% Iron 2.1mg12% * Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Cheesecake & Easter Recipes on my Recipes Page!

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J x

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4) Chop the mini creme eggs or your preferred alternative chocolate filling into bite sized chunks.

5) Using a hand mixer, cream together the cream cheese, caster sugar and condensed milk.

6) In a separate bowl use the hand mixer to whip the double cream until it just starts to thicken.

7) Add the whipped double cream to the cream cheese and mix through on a low setting until combined. Add your chopped mini creme egg chocolate chunks and fold through the mixture until the pieces look like they are fairly evenly distributed.

8) Carefully spoon your mixture on to your biscuit base, smooth with the back of a spoon and pop back in to the fridge to chill. The cheesecake is best left to set in the fridge over night but if you cannot wait that long to face plant into it, try to leave it to set for at least 4 – 5 hours.

OPTIONAL DECORATION: If you want to give your Creme Egg Cheesecake that extra wow factor what better way is there to do it than to dress it up with strategically placed creme eggs and lashings of chocolate.

9) Once the cheesecake has chilled and is ready to be served, remove it from the tin and carefully pull away the baking paper. Carefully cut 3 large creme eggs and 2 Galaxy Caramel eggs in half. Melt the milk chocolate and the white chocolate in separate bowls. I melt my chocolate in the microwave by breaking the chocolate in to small pieces and placing in a bowl. Heat for 30 second bursts on a low setting, stirring really well in-between and repeat until smooth. To achieve a nice bright yellowy orange chocolate to match the colour of the creme egg yolk add Sugar Flair Egg Yellow food colouring to half of the white chocolate and stir.

Cadbury Creme Egg Cheesecake | No-Bake

How do you dissolve gelatine powder without getting any lumps?

To dissolve gelatine powder without getting any lumps or bumps, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or two. Stir and then place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved.

How to make a perfectly smooth cheesecake

Nothing. I repeat, nothing beats a smooth and creamy no-bake cheesecake. And luckily for all of us, there’s just one simple tip you need to know:

  • make sure all ingredients are at room temperature before starting – that’s it!!!

More Cadbury Creme Egg Recipes

Check out our entire collection of Cadbury Creme Egg recipes here (trust us… they’re super delicious!!!).

VIDEO: HOW TO MAKE CADBURY CREME EGG CHEESECAKE

Cadbury Creme Egg Cheesecake

A white chocolate and Cadbury Creme Egg Cheesecake that’s perfect for any chocoholic! Completely no-bake, super simple to make and totally delicious!! 5 from 1 vote Pin Course: Dessert Cuisine: Easter Keyword: creme egg cheesecake Prep Time: 20 minutes Total Time: 20 minutes Servings: 12 slices Calories: 607kcal Author: Lucy – Bake Play Smile

Ingredients

  • 250 g plain sweet biscuits like Arnotts Nice biscuits
  • 120 g butter, melted
  • 300 ml thickened cream (whipping cream)
  • 200 g white chocolate
  • 1 tbs gelatin dissolved in 1/3 cup boiling water
  • 750 g cream cheese, room temp
  • 1 tsp vanilla extract
  • 110 g (1/2 cup) caster sugar
  • 6 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.
  • Dissolve 1 tbs gelatin in 1/3 cup water (see note) and set aside.
  • 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 4-6 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 on Speed 10, 10 seconds. 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 on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
  • Dissolve 1 tbs gelatin in 1/3 cup water (see note) and set aside.
  • Beat the cream cheese, vanilla extract and sugar in a clean and dry TM bowl on Speed 5, 30 seconds. 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 4-6 hours (for best results, leave in the fridge overnight before cutting).
  • Decorate with extra Cadbury Creme Eggs to decorate.

Notes

To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. For best results, leave the cheesecake in the fridge overnight to set.

Nutrition

Calories: 607kcal | Carbohydrates: 36g | Protein: 7g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 132mg | Sodium: 407mg | Potassium: 173mg | Fiber: 0g | Sugar: 24g | Vitamin A: 1480IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 0.8mg Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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My boys and I are currently on holidays down in Victoria with our family, so in the lead up to our trip I was madly baking to create a few recipes for the blog whilst we are away. The day before our trip, I had an extra early start to get this Cadbury Creme Egg Cheesecake into the fridge before the boys woke up – because let’s be honest, as soon as they saw chocolate in my mixing bowl they would want to lick the spoon and even in our chocolate filled house 7am is waaaay too early!

It took every ounce of my self control not to have a sneaky taste of this cheesecake while I was making it, unfortunately the same can’t be said once this cheesecake had set.

Even though I’m not a huge fan of Cadbury Creme Eggs (I’m a caramel and malteser egg kind of girl), I couldn’t help myself but sit down and sneak a small piece of this cheesecake when I should have been packing instead!

If you like this Cadbury Creme Egg Cheesecake Recipe, make sure you check out my 3 Ingredient Cadbury Creme Egg Fudge Recipe! Also you can find ALL of my Cadbury Creme Egg recipes in this post.

5 from 1 vote If you love Cadbury Creme Eggs, This easy no bake Cadbury Creme Egg Cheesecake will certainly be the ULTIMATE Easter dessert! Prep Time20 mins Cook Time6 hrs Total Time6 hrs 20 mins Course: Cheesecake Servings: 12 Author: Lauren

  • 200 g of chocolate ripple biscuits
  • 90 g of butter – melted
  • 500 g of cream cheese – softened
  • 130 g of thickened cream
  • 1 teaspoon of vanilla extract
  • 110 g of caster sugar
  • 150 g of milk chocolate
  • 1 bag of mini cadbury creme eggs
  • 1 bag of large cadbury creme eggs
  • Line the base of a 22cm spring tin with baking paper and lightly grease the sides before setting it aside until needed.
  • Crush the chocolate ripple biscuits (or similar) using a food processor or a rolling pin until the resemble breadcrumbs. Add the melted butter and stir until combined.
  • Pour the biscuit mixture into your prepared tin and using a large metal spoon cover the base with and flatten the surface.
  • In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high speed or until the mixture is thick, creamy and smooth.
  • Meanwhile, break the milk chocolate into small pieces and place it in a microwave safe bowl. Cook for 30 second spurts (stirring in between each cook) until the chocolate has almost melted. Remove from the microwave and continue to stir until the chocolate has completely melted.
  • Add the melted chocolate to the cream cheese mixture and mix on a medium speed to combine. Remove the mixer bowl from the stand and add 1 packet of mini cadbury creme easter eggs and gently stir them through.
  • Pour the cheesecake mixture over the biscuit base and use a spatula to make sure it evenly covers the base. Use the remaining large cadbury creme easter eggs to decorate the top of the cheesecake.
  • Place in the fridge to set for at least six hours – overnight is preferred
  • Remove the set cheesecake from the fridge and cut into slices to serve.

Cadbury Creme Egg Cheesecake Thermomix Instructions

1. Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.

2. Cut the butter in half and place into your Thermomix bowl. Cook for 2 minutes on 60 degrees speed 3 or until melted.

3. Add the chocolate ripple biscuits and mix for 10 seconds on speed 9. Use a spatula to scrape down the sides and mix again for another 10 seconds on speed 7.

4. Pour the biscuit mixture into the prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.

5. Place the milk chocolate into a clean Thermomix bowl and blitz for 10 seconds on speed 7 before cooking for 3 minutes, 60 degrees, speed 2 or until the chocolate has melted.

6. Add the vanilla extract, cream cheese, cream and caster sugar to the Thermomix bowl and mix for 30 seconds on speed 5. Scrape down the sides and mix for another 3o seconds on speed 5.

7. Add the small Cadbury Creme Eggs to the Thermomix bowl and mix for 20 seconds on reverse speed 2.

8. Pour the cheesecake mixture over the biscuit base and top with the large Cadbury Creme Eggs.

9. Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 4 hours.

10. Remove the set cheesecake from the fridge and serve.

Notes

The above mixing times may vary depending on the softness of your cream cheese. I suggest using cream cheese which is at room temperature.

This cheesecake is quite soft as it doesn’t contain gelatine. If your cheesecake is too soft or runny when you cut it – pop it back in the fridge to let it set for a bit longer.

Do you like Cadbury Creme Eggs?
What is your favourite Easter treat?

For more great no bake recipes, check out our best selling ‘No Bake Bars and Slices’ also available in a Thermomix version. You can browse all of our ebooks (including our Thermomix Chocolate ebook) and printed books here.

My ‘Eggstra Special’ Gluten Free Creme Egg Cheesecake Recipe (No-Bake)

My gluten free Creme Egg cheesecake recipe is most certainly the perfect Easter dessert (or any time from January 1st until Easter – I for one will never complain that Easter eggs come out too soon!).

I mean, how could you resist a cheesecake with creme eggs hiding inside it and sitting proudly on top of it? Correct answer: you can’t. Now we’ve cleared that up, here’s my gluten free creme egg cheesecake recipe!

I do find it a little shocking when Christmas is still a recent memory and all the creme eggs and mini eggs start popping up in supermarkets!

(first of all, how are you supposed to start eating healthy in January when that happens?!)

But I guess if you look on the bright side, it gives you a hell of a long time to start perfecting your Easter baking.

Starting with my gluten free creme egg cheesecake recipe…

Looking for more gluten free Easter baking recipes? Check out this post: 10 gluten free Easter recipes you need to try ASAP.

This cheesecake is yet another no-bake recipe, which makes it dangerously easy to whip up.

Ok, so here’s the lowdown: you’ve got a lovely, buttery biscuit base with a cloud-like, creamy cheesecake filling and lovely chunks of chocolatey cream eggs in every bite.

(that was probably the most delicious sentence I’ve ever written)

Then, I create my very own smashed creme egg pile on top 😍 I always like to try and keep the decorating side of my cheesecakes really simple and I feel like I really nailed that vibe with my gluten free creme egg cheesecake recipe.

FYI – I used a round, 20cm loose-bottom baking tin like this, but a springform one like this is also totally fine too.

(those links are affiliate links which go towards helping my blog stay online btw!)

Ok, so here’s my gluten free creme egg cheesecake recipe…

Gluten Free Creme Egg Cheesecake Recipe (No-Bake) for Easter

gluten free Creme egg cheesecake recipe is perfect for Easter and as it’s no-bake, it’s so easy to whip up at home. Happy Easter!

For the base

  • 320 g gluten free digestive biscuits (graham crackers are similar in other countries)
  • 100 g butter (or hard margarine like Stork)

For the filling

  • 560 g cream cheese (I always use full fat and for this one I used Philadephia)
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 300-350 g Mini Creme Eggs, chill these before using (they come in 89g bags so 3-4 bags of the mini ones)

For the topping

  • a selection of Creme Eggs and Mini Creme Eggs (up to you how many!!)
  1. Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.

  2. Melt your margarine or butter – I do this in the microwave. Then pour your melted margarine/butter into your crushed biscuits and mix together.

  3. Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

  4. To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.

  5. Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this – try not to over mix though… don’t let it split!)

  6. Chop up your chilled Mini Creme Eggs for the filling. I cut mine into quarters generally, but some are chopped even smaller. Fold all of these into the cheesecake mixture.

  7. Spread your mixture on top of the biscuit base and place in the fridge to set. I always make mine the day before and leave it to chill fully overnight.

  8. When you are ready to serve, remove the cheesecake from the tin and top with more Creme Eggs and Mini Creme Eggs. I cut most of mine in half so you can see the filling – you can even let some ooze down the side of the cheesecake.

  9. Keep refrigerated if you have any left over.

  10. Enjoy!

Recipe Notes

My tin is a 20cm loose bottom tin. I find a lot of people make my cheesecakes in springform tins which are also fine (they seem to often be 22cm which is ok too!)

Thanks for reading all about my gluten free creme egg cheesecake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get creating!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!