This no bake Cadbury Creme Egg Cheesecake is the ultimate Easter dessert! If is perfect for the chocoholics, containing both milk chocolate throughout the cheesecake layer and then TWO bags of Creme eggs. The cheesecake itself takes around 20 minutes to prepare, and the you simply have to wait for it to set. Both regular and Thermomix instructions included.
Why you will love this recipe:
- No Bake – you will not need your oven for this recipe!
- Make Ahead – this cheesecake can be made 2 – 3 days before you need it.
- Simple to Make – it will take around 20 minutes to make this cheesecake and then you simply need to place it into the fridge until set.
Cadbury Creme Egg Cheesecake Ingredients:
Please note you will find the full ingredient list and method in the recipe card below:
- Cream Cheese – you will need two x 250gram packs of Cream Cheese for this recipe. I recommend using regular and NOT light Cream Cheese as it sets better.
- Cadbury Creme Eggs – I have used both a pack of mini eggs and larger eggs for this recipe. You can choose to omit the larger eggs on top and decorate with chocolate shavings or leave plain if you wish.
- Milk Chocolate – I suggest using a good quality milk chocolate for this recipe.
- Chocolate Ripple Biscuits – I use the Arnott’s brand Chocolate Ripple Biscuits, however you can use any plain sweet chocolate biscuit for this recipe.
How to Make a Creme Egg Cheesecake:
- Crush the biscuit and combine with melted butter.
- Transfer the biscuit mixture to the base of a spring tin.
- Combine the cream cheese and caster sugar in the bowl of an electric mixer and mix until smooth and creamy.
- Add the melted chocolate, vanilla extract and cream and mix to combine.
- Stir through the mini Creme Eggs.
- Pour the cheesecake mixture over the top of the biscuit base and gently smooth the surface.
- Decorate with larger Creme Eggs and place into the fridge for a minimum of 8 hours (preferably overnight) to set.
Expert Tips:
- As this cheesecake does not contain gelatine, it has s soft consistency.
- Any type of plain sweet chocolate biscuit can be used for this recipe.
- You can decorate the Creme Egg Cheesecake with chocolate shavings or leave plain if you prefer.
- This cheesecake can be made 2 – 3 days in advance.
- To store, cover and place in the fridge.
- This recipe is not freezer friendly.
Looking for more Easter recipes?
- Easy Hot Cross Buns Recipe
- Cadbury Creme Egg Brownies
- No Bake Easter Egg Slice
- Choc Chip Hot Cross Buns
- The BEST Easter Mud Cake Hack!
- Three Ingredient Cadbury Creme Egg Fudge
- Chocolate Brioche Hot Cross Bun Pudding
- White Chocolate and Cranberry Hot Cross Buns
- Easter Bunny Cupcakes
- Prawn Cocktail Salad | Homemade Cocktail Sauce Recipe Included
- Caramel Brownies | An Easy Easter Egg Brownie Recipe
- Easy Fruitless Hot Cross Bun Recipe
- Easy Fish Cakes Recipe
You can also find all of my Creme Egg Recipes here.
Cadbury Creme Egg Cheesecake
If you love Cadbury Creme Eggs, This easy no bake Cadbury Creme Egg Cheesecake will certainly be the ULTIMATE Easter dessert!
Equipment
- 1 x 22cm springform tin
Ingredients
- 200 grams chocolate ripple biscuits
- 90 grams butter melted
- 500 grams cream cheese softened
- 130 grams thickened cream
- 1 teaspoon vanilla extract
- 110 grams caster sugar
- 180 grams milk chocolate
- 110 grams bag of mini cadbury creme eggs
- 234 grams bag of large cadbury creme eggs
Instructions
- 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.
Thermomix Instructions
- Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed.
- Cut the butter in half and place into your Thermomix bowl. Cook for 2 minutes on 60 degrees speed 3 or until melted.
- 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.
- 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.
- 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.
- 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.
- Add the small Cadbury Creme Eggs to the Thermomix bowl and mix for 20 seconds on reverse speed 2.
- Pour the cheesecake mixture over the biscuit base and top with the large Cadbury Creme Eggs.
- Place in the fridge to set for at least six hours – overnight is preferred
- Remove the set cheesecake from the fridge and serve.
Notes
- As this cheesecake does not contain gelatine, it has s soft consistency.
- Any type of plain sweet chocolate biscuit can be used for this recipe.
- You can decorate the Creme Egg Cheesecake with chocolate shavings or leave plain if you prefer.
- This cheesecake can be made 2 – 3 days in advance.
- To store, cover and place in the fridge.
- This recipe is not freezer friendly.
Nutrition
Serving: 0gCalories: 525kcalCarbohydrates: 49gProtein: 7gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 221mgPotassium: 155mgFiber: 1gSugar: 42gVitamin A: 807IUVitamin C: 1mgCalcium: 129mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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Tay
What I love about this is it’s a fantastic chocolate based cheesecake. You could use any chocolate as the highlights, I’m going to make this using Turkish Delight eggs instead, because they’re my favourite! 🙂
Lauren
Ooh that sounds like a fabulous idea! It’s such a versatile recipe, I’ve made it using Maltesers, Mars Bars and am thinking Caramel Eggs might be a good idea too! I’d love to hear how you go!
Erika @ Ever-changing Life of a Mum
Oh wow that just looks devilishly delicious! What a great cake for Easter!
House in Tillford
I love cadbury creme eggs (despite how crazy bad for you they are!) so this dessert is right up my alley! Yumm
Emily @ Have A Laugh On Me
I want it NOW! I hope you’re home safe and sound x