No-Bake Creme Egg Cheesecake!

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


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. 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?

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

  2. 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


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

  4. 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

  5. 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! 🙂

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