March 18, 2016
No-Bake Creme Egg Cheesecake!
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Delicious vanilla cheesecake, buttery biscuit base, SO MANY CREME EGGS, and a chocolate ganache drip… Hello no-bake creme egg cheesecake!
Easter Baking Season
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 I just adore it. I always love a chunky biscuit base, as a lot of you will know from making my many many cheesecake recipes now.
I always use digestives, unless otherwise specified, because they’re ever so slightly salty and I adore them. Digestives are a big thing in the UK, so if you don’t have them where you are you can use something else, such as graham crackers.
I always use a food processor to make a really fine biscuit crumb, mix in the melted butter, and then press into the base of my springform tin, and it creates a wonderfully sturdy base for my cheesecake.
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, but any supermarket own version also works. However, if you aren’t a cheesecake fan but still want to try it, you can easily use mascarpone!
Mascarpone is naturally sweeter and less tart, so it’s an option if you prefer things sweet, or you can even use a mixture of the two different types of soft cheese. As long as the weight value is the same, it’ll be dandy.
I used 3 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. 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. You can of course use less in the filling if you prefer, or even just decorate with them.
Creme Eggs are one of those things that are absolutely iconic – there are the classic ones, the white ones now, and all sorts of other soft centred eggs – and they all work perfectly for this sort of bake. I find it easier to freeze the Creme Eggs before cutting in half to decorate with.
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.
I decided to take this cheesecake even further, because why not… I’m committing to people accusing me of causing diabetes with this recipe (which obviously, isn’t the case.)
I went for a simple ganache that uses dark and milk chocolate, with double cream – melt these together and you get a glorious thick chocolate ganache which I just pour over the top and then guide to make a gooey drip. You can of course pipe a drip if you want it neater, but as cheesecakes are shallower than a cake, I didn’t bother.
If you want a different flavoured ganache, you can use: 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.
Tips & Tricks
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!!
No-Bake Creme Egg Cheesecake!
- 300 g digestives
- 150 g unsalted butter (melted)
- 550 g soft 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)
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
- Mix the cream cheese and icing sugar together until smooth
- Pour in the double cream & vanilla and continue to whip until it is starting to thicken.
- Alternatively, whip the cream separately to stiff peaks and fold through.
- Once its thick, fold through the chopped up creme eggs
- 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!
- 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 soft cream cheese, or full fat mascarpone.
Find my other Cheesecake & Easter Recipes on my Recipes Page!
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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 !
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
Cream I used is 35%. Cream cheese had 9%.
Yeah, so as they are definitely not full fat, this will have contributed to the cheesecake not setting! Hope this helps! x
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 !
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
Yes you can – just halve/quarter them and fold through! x
[…] 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 […]
Hi Jane is it possible to freeze this cheesecake and decorate the top after it’s thawed?
Hello! Yes you can I would just be sure to set it in the fridge first x
Of you don’t have a microwave for the ganache do you hear the cream and just pour it on the chocolate?
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?
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!
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
Have a look at my individual chocolate orange cheesecake recipe for guidance x
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
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.
How long would you say this lasts for please 🤔
3 days as mentioned on the recipe x
Is there a way to use milk chocolate in the ganache?
You need to have a ratio of 2:1 rather than 1:1, and use a supermarket own/baking chocolate, but yes you can!
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?
Its because you used milk chocolate – as per the recipe, you need to use dark chocolate.
Could I use Milka Philladelphia instead of the standard?
It’s definitely worth a go, I just haven’t used it in a cheesecake yet!
[…] No-Bake Creme Egg Cheesecake – Jane’s Patisserie […]
Why are some cheesecakes 500g and some 550 or 600?
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.
Can i use the same 500g for all of the cheesecakes ask long as i use full fat philadelphia? Would it matter? X
You can – as long as it’s full fat!
Great thanks very much
[…] Creme Egg Cheesecake from Jane’s Patisserie or perhaps a gluten-free version from Gluten Free Cuppa Tea […]
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
I’d say my recipe is quite firm, but you can add some lemon if you wish.
Thank you Jane
these cheesecakes are out of this world, grandkids don’t want birthday cakes any more,they want granny,s cheesecakes thank you janex
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
I usually prefer Mascarpone as well, but definitely the sharpness was needed for this.. sweetness overload! ? Thank you, Sammie! x
[…] No-Bake Creme Egg Cheesecake by Jane’s Patisserie. You know all those creme eggs you’ve got for Easter? You need to […]
This looks so impressive! I don’t actually love creme eggs, I find them too sweet but the boyf would love this!
I’m the same with Creme eggs, but the Philadelphia tang made it not too sweet 🙂 thank you so much!
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! 🙂
Aww thank you so much haha!! 🙂
OMG – that looks heavenly! <3
I feel a responsibility to share it on twitter. 😉
Thank you, Angela!