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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 3 bags of Mini Creme Eggs in the filling (used to be four), and could have done more.. but there is a limit to how much one can handle in a slice. 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.

The most annoying thing, since the original date of publishing is that Mini Creme Egg bags have got smaller – so the recipe now just says a weight of mini Creme Eggs – and you can use less or more – it’s up to you! Just obviously, the more you buy, the more expensive! 

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! A sweet vanilla cheesecake with creme egg bits inside is just delicious, with more indulgence on top!

In the old recipe, I used just a dark chocolate drip. However, this time, I have updated it to be a Dark and Milk Chocolate drip to make it easier for you guys! However, 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. The possibilities are endless and DELICIOUS. Even with my Cadburys Caramel Cheesecake, you can see how adaptable they all are.

RECIPE UPDATED MARCH 2020 – The original recipe base was the same. The filling was 550g cream cheese, 100g icing sugar, 450ml double cream, 1 tsp vanilla and 350g mini Creme Eggs! The decoration was 250ml double cream, 100g dark chocolate, 25g icing sugar, and 6 Creme Eggs!

If you still want to make the old version, then definitely go for it! It does still work, I still love it, I just wanted to update the recipe to be a little more in line with my work now! Also, it is over 4 years old!!

Enjoyyyyy! x


No-Bake Creme Egg Cheesecake!

Delicious Vanilla Cheesecake, Buttery Biscuit Base, SO MANY CREME EGGS, and a Chocolate Drip… Hello No-Bake Creme Egg Cheesecake!
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Category: Dessert
Type: Cheesecake
Keyword: Creme Egg, Easter
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 15 Slices
Author: Jane's Patisserie


Biscuit Base

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

Cheesecake Filling

  • 550 g Cream Cheese (full fat)
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 200-400 g Mini Creme Eggs (Chilled/Quartered)


  • 100 ml Double Cream
  • 50 g Dark Chocolate
  • 50 g Milk Chocolate


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 6 Creme Eggs (halved)
  • Sprinkles


For the Biscuit Base!

  • 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. 
  • 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!

  • 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.
  • 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.
  • (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!)
  • 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 Ganache!

  • Add your chocolate and cream to a jug/bowl and microwave for 30 seconds. Stir very well!
  • Microwave again in 10 second bursts till smooth, stiring each time!

For the Decoration!

  • Carefully remove the cheesecake from the tin, and decorate with the ganache - I carefully poured the ganache on top and edge it over the edge for the drip! – Leave to set in the fridge for 10 minutes.
  • Whip up the 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!
  • Enjoy!


  • 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. 


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

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Lynn C on April 16, 2022 at 1:26 am

    It tastes delicious. However, my cheesecake filling is soft and keeps running down. It’s in the freezer now in hope to set it so I can finish it.

    Not sure why !

    • Jane's Patisserie on April 16, 2022 at 9:37 am

      I’ve heard from other readers that Canadian cream is lower in fat content so likely is that – next time you may have to use a setting agent or whip the cream to stiff peaks separately and fold through to counter the lower fat content! x

    • Lynn on April 16, 2022 at 6:44 pm

      Cream I used is 35%. Cream cheese had 9%.

    • Jane's Patisserie on April 19, 2022 at 3:57 pm

      Yeah, so as they are definitely not full fat, this will have contributed to the cheesecake not setting! Hope this helps! x

    • Colette malone on April 18, 2022 at 12:50 pm

      5 stars
      Made this for a family Easter Sunday lunch and it went down a treat really simple to make and turned out perfect wish I could post a picture !

  2. Laura on April 14, 2022 at 12:33 pm

    Hi Jane, I love this recipe and made it last year – delicious! I’m struggling to track down mini creme eggs this year, so can you use regular size creme eggs for the cheesecake filling? (Presumably same weight?) Thanks! x

    • Jane's Patisserie on April 16, 2022 at 9:42 am

      Yes you can – just halve/quarter them and fold through! x

  3. […] as a result of I haven’t finished this shortly – I’ve finished this earlier than with my creme egg cheesecake, and my twix cheesecake – and it’s simply so […]

  4. Sharon on March 29, 2021 at 8:33 am

    Hi Jane is it possible to freeze this cheesecake and decorate the top after it’s thawed?

    • Jane's Patisserie on March 29, 2021 at 2:17 pm

      Hello! Yes you can I would just be sure to set it in the fridge first x

  5. Hester on March 17, 2021 at 7:10 pm

    Of you don’t have a microwave for the ganache do you hear the cream and just pour it on the chocolate?

  6. William on March 8, 2021 at 1:51 pm

    5 stars
    I luv all your recipes.

    When I try to make a plain vanilla cheesecakes it is firm on top but still soft underneath even after being in the fridge overnight, so approx 24hrs.

    Am I not mixing enough or too much?

    • Jane's Patisserie on March 8, 2021 at 7:36 pm

      It’s extremely hard to say for certain as it can be either. If its a smooth mixture still thats often under mixed, if its gone grainy thats over mixed!

  7. Vicky on March 1, 2021 at 11:40 pm

    Hello Jane, I love your recipes, this looks amazing! If I wanted to make some mini cheesecakes rather than 1 big cheesecake, would you recommend maybe halving or quartering the ingredients? I was thinking of just making a few, but can make more if thats the only way the recipe works!

    Thank you x

    • Jane's Patisserie on March 3, 2021 at 9:07 pm

      Have a look at my individual chocolate orange cheesecake recipe for guidance x

  8. Sian on May 6, 2020 at 12:02 am

    Hi. If i wanted to make the ganarch without the dark chocolate, would that mean i need to use 100g of cream and 100g of milk chocolate?? Thank you

    • Jane's Patisserie on May 6, 2020 at 8:40 am

      Hiya – no that would make a runny mess! Ganache without dark chocolate is at least 200g chocolate to 100g cream! Different chocolates need different ratios.

  9. Emma on April 2, 2020 at 8:57 am

    5 stars
    How long would you say this lasts for please 🤔

  10. Amy Dillon on February 22, 2020 at 12:41 am

    5 stars
    Is there a way to use milk chocolate in the ganache?

    • Jane's Patisserie on February 22, 2020 at 8:56 am

      You need to have a ratio of 2:1 rather than 1:1, and use a supermarket own/baking chocolate, but yes you can!

  11. Becky on April 21, 2019 at 10:57 am

    4 stars
    Ive done your mini egg no bake cheesecake and it’s amazing, only problem was I followed the ganache recipe from this to top my cheesecake but the ganache was really runny, I used milk chocolate and double cream but I don’t know where I went wrong? Any advice for next time?

    • Jane's Patisserie on April 21, 2019 at 7:36 pm

      Its because you used milk chocolate – as per the recipe, you need to use dark chocolate.

  12. Charlie on April 17, 2019 at 2:43 pm

    Could I use Milka Philladelphia instead of the standard?

    • Jane's Patisserie on April 17, 2019 at 4:38 pm

      It’s definitely worth a go, I just haven’t used it in a cheesecake yet!

  13. […] No-Bake Creme Egg Cheesecake – Jane’s Patisserie […]

  14. Alanna on April 10, 2019 at 7:16 pm

    Why are some cheesecakes 500g and some 550 or 600?

    • Jane's Patisserie on April 10, 2019 at 7:19 pm

      Because it depends on the type of cream cheese you use, and their packet sizes. Also, some I prefer with a bit more, some with a little less.

    • Alanna on April 10, 2019 at 9:25 pm

      Can i use the same 500g for all of the cheesecakes ask long as i use full fat philadelphia? Would it matter? X

    • Jane's Patisserie on April 10, 2019 at 9:27 pm

      You can – as long as it’s full fat!

    • Alanna on April 10, 2019 at 9:37 pm

      Great thanks very much

  15. Creme Egg Cake | Charlotte's Lively Kitchen on March 28, 2019 at 5:00 pm

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  16. Andrew Jones on February 24, 2018 at 10:52 am

    I want the cake to be very firm
    do you think is ok as your recipe
    or add extra icing sugar or couple of teaspoons of lemon


    • Jane's Patisserie on February 24, 2018 at 3:54 pm

      I’d say my recipe is quite firm, but you can add some lemon if you wish.

    • Andrew Jones on February 25, 2018 at 10:23 am

      Thank you Jane

  17. alice jones on February 4, 2018 at 8:52 am

    these cheesecakes are out of this world, grandkids don’t want birthday cakes any more,they want granny,s cheesecakes thank you janex

  18. Sammie on April 2, 2017 at 10:07 pm

    Oh I absolutely love this recipe. I’m generally more of a mascarpone cheesecake, but I can see with the sweetness of the creme eggs, you need the sharpness of cream cheese for balance. Yummy.x

    • Jane's Patisserie on April 3, 2017 at 8:29 am

      I usually prefer Mascarpone as well, but definitely the sharpness was needed for this.. sweetness overload! ? Thank you, Sammie! x

  19. The Weekend Edition #59 – The Frugal Cottage on March 27, 2016 at 6:01 am

    […] No-Bake Creme Egg Cheesecake by Jane’s Patisserie. You know all those creme eggs you’ve got for Easter? You need to […]

  20. gracie / Crafts and Cupcakes on March 19, 2016 at 3:54 pm

    Super cute!

  21. Jasmin Charlotte on March 18, 2016 at 7:42 pm

    This looks so impressive! I don’t actually love creme eggs, I find them too sweet but the boyf would love this!

    • Jane's Patisserie on March 19, 2016 at 1:52 pm

      I’m the same with Creme eggs, but the Philadelphia tang made it not too sweet 🙂 thank you so much!

  22. Truc Vert on March 18, 2016 at 3:43 pm

    I think this is the best thing I’m going to see all day. No need to carry on, might as well go straight to bed. It’s not getting better than this. STUNNING! 🙂

  23. Angela on March 18, 2016 at 11:59 am

    OMG – that looks heavenly! <3

    I feel a responsibility to share it on twitter. 😉

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