A sweet and decadent white chocolate Creme Egg Cheesecake that takes just 20 minutes to prepare. A completely addictive no-bake dessert that’s perfect for Easter holiday celebrations!
When it comes to Creme Eggs, you’re on 1 of 2 teams…
Team 1: I LOVE Cadbury Creme Eggs so much. I’m completely addicted. They’re the best thing in the entire universe.
Team 2: I hate Cadbury Creme Eggs and if you bring them anyw near me I will vomit.
I’m sure it will come as no surprise that I am firmly on Team 1!
I love eating them on their own BUT I love them even more when they’re added to a delicious Easter dessert – just like my Creme Egg Brownies, 3 Ingredient Creme Egg Fudge, Easter Rocky Road, or of course, this AMAZING oozy, gooey, no-bake cheesecake!
Cadbury Creme Eggs
If you haven’t yet tried a Cadbury Creme Egg, you are are going to be BLOWN AWAY!
These super sweet Easter eggs are made by Cadbury and are filled with a gooey white and yellow filling, designed to resemble a real egg and encased in a thick milk chocolate shell.
Creme eggs are available in two sizes – a large 39g size that is sold individually and a mini size that are sold in 110g packets.
SERIOUSLY DELICIOUS.
Why You’re Going To Love This Recipe
Easter eggs and cheesecake are a match made in dessert heaven.
Here’s why this combo is so good:
- No-Bake Recipe – forget about turning the oven on! This dessert is entirely no-bake meaning all you need to do is prepare the cookie crumb base, make the filling, decorate and chill.
- Made With LARGE Creme Eggs – while a lot of my Easter recipes use the mini variety of Creme Eggs, this cheesecake is large enough and decadent enough to be filled with 6 large Creme Eggs INSIDE the cheesecake! Plus extra Creme Eggs are used to decorate the top of the cheesecake before serving. Did I mention that I love Creme Eggs??
- Perfect For Feeding A Crowd – cheesecakes are well known as a very rich and filling dessert. Add to this the sweetness of the gooey Creme Eggs and you’ve got one totally lush dessert going on. This recipe makes 12 large serves or 20 small serves – great for when friends or family drop in over the Easter weekend.
- Versatile – for a double choc hit, you can substitute the white chocolate in the filling for milk or dark chocolate. Personally, I prefer the white chocolate because it makes the Creme Eggs POP and makes them the hero of the dessert, but hey, each to their own, right!?
What You Need
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base
- butter – this is such an important part of the recipe as it’s the ‘glue’ that holds the entire cheesecake base together. If your base is to crumbly, it wont be able to hold the thick, creamy filling. The amount of butter you need will vary slightly depending on the type of cookies you use. It’s important that the cookie crumbs are coated in butter and the mixture can be pressed very firmly into the base of the tin.
- cookies – any plain sweet cookies (or biscuits as they’re known in Australia) can be used in this recipe. I like to use Arnotts Nice biscuits that are popular in Australia.
For The Filling
- cream – choose a thickened, heavy cream that is suitable for whipping. This is important as the whipped cream helps to stabilise the filling.
- chocolate – use a good quality white chocolate or substitute with milk/dark chocolate if you prefer.
- cream cheese – use a block of full fat cream cheese. Avoid light, skim or spreadable cream cheese as those varieties do not set as firm.
- gelatine – a small amount of gelatine powder is dissolved with boiling water to help the cheesecake keep it’s shape. While you ‘can’ omit the gelatine, it is highly recommended, especially when the cheesecake will be out of the fridge for a period of time before serving (ie. at a dinner party).
- vanilla extract
- sugar – use caster sugar (also known as superfine sugar) as it is very fine and dissolves when mixed with the other ingredients.
Step By Step Instructions
This Cadbury Creme Egg Cheesecake has a super simple cookie crumb base, topped with a white chocolate cheesecake filling, PLUS 6 full-sized Cadbury Creme Eggs inside…. and even more to decorate!!!
Here’s how it’s made…
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Make The Base
Crush the cookies until only fine crumbs remain. Stir through the melted butter until all of the crumbs are very well coated.
Press firmly into the prepared tin (I like to use the base of a round glass to press the mixture down extra firmly).
Step 2 – Whip Cream
Beat the cream until soft peaks form. You can use hand-held beaters, a stand-mixer or a Thermomix for this step.
Step 3 – Melt Chocolate
Heat the chocolate until just melted. If using a microwave, ensure it’s set to 50% power so as to not overcook the chocolate.
Allow the chocolate to cool to room temperature before adding to the mixture.
See my tips for melting chocolate in the microwave .
Step 4 – Dissolve Gelatine
To dissolve the gelatine, place 1 tablespoon of gelatine powder into a small bowl filled with â…“ cup lukewarm water.
Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl).
Allow the boiling water to slowly heat the smaller bowl and stir occasionally to dissolve the gelatine (this will take a couple of minutes).Â
Step 5 – Beat
Note: Ensure your cream cheese is at room temperature before beating. Doing so will mean that your cheesecake has NO lumps!
Beat the cream cheese, vanilla and caster sugar together until creamy.
Slowly add the cooled gelatine liquid and continue to beat.
Step 6 – Fold Through
Very gently, fold through the whipped cream and melted chocolate until completely combined.
Step 7 – Pour Into Tin
Spoon half of the filling onto the cookie crumb base.
Arrange the large Creme Eggs on top of the mixture.
Top with the remaining filling. Use a spoon to spread the filling out evenly.
Step 8 – Chill
Chill in the fridge for a minimum of 6 hours (overnight is best).
Decorate with extra Creme Eggs before serving.
Expert Tips
W can you buy Creme Eggs?
Cadbury Creme Eggs are available from any supermarket in Australia.
If purchasing overseas, you will be able to buy online, or in specialised international grocers.Â
How do you dissolve gelatine powder without getting any lumps?
Place 2 tsp of gelatine powder into a small bowl filled with â…“ cup lukewarm water.
Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl).
Allow the boiling water to slowly heat the smaller bowl and stir occasionally to dissolve the gelatine (this will take a couple of minutes).Â
How do I avoid lumps in my cheesecake?
To ensure a smooth cheesecake, make sure all ingredients are at room temperature before mixing together.
This means that your cream cheese needs to be out of the fridge for at least an hour before using to allow it to come to room temperature.
You also need to ensure that your melted chocolate and dissolved gelatine have cooled to room temperature before adding to the mixture.
Storing
Chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
Freezing
You can freeze the un-decorated cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
To defrost, place the cheesecake into the fridge overnight.
More Cadbury Creme Egg Recipes
Love Creme Eggs? Of course you do!
Browse my entire collection of Cadbury Creme Egg recipes :
- Creme Egg Brownies – this rich and fudgy brownie is the ultimate Easter dessert.
- Microwave Creme Egg Brownies – this is the recipe you need when those late night chocolate cravings come calling.
- Easter Rocky Road – mini Creme Eggs take this Easter-inspired rocky road recipe to a whole new level!
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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!!Â
Course: Dessert
Cuisine: Easter
Prep Time: 20 minutes
Chill time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12 slices
Calories: 607kcal
Ingredients
Metric – US Customary
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.
- To dissolve the gelatine, place 1 tablespoon of gelatine powder into a small bowl filled with â…“ cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and stir occasionally to dissolve the gelatine (this will take a couple of minutes).
- 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.Â
- Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Cadbury Creme Eggs to decorate.Â
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 for 10 seconds, Speed 10. 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 anyw between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
- Dissolve 1 tbs gelatine in â…“ cup water (see notes) and set aside.Â
- Beat the cream cheese, vanilla extract and sugar in a clean and dry TM bowl for 30 seconds, Speed 5. 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.Â
- Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Decorate with extra Cadbury Creme Eggs to decorate.Â
Notes
RECIPE NOTES & TIPS
Ingredients Info
- cookies –Â any plain sweet cookies (or biscuits as they’re known in Australia) can be used in this recipe. I like to use Arnotts Nice biscuits that are popular in Australia.
- cream – choose a thickened, heavy cream that is suitable for whipping. This is important as the whipped cream helps to stabilise the filling.
- chocolate – use a good quality white chocolate or substitute with milk/dark chocolate if you prefer.
- cream cheese – use a block of full fat cream cheese. Avoid light, skim or spreadable cream cheese as those varieties do not set as firm.
- gelatine – a small amount of gelatine powder is dissolved with boiling water to help the cheesecake keep it’s shape. While you ‘can’ omit the gelatine, it is highly recommended, especially when the cheesecake will be out of the fridge for a period of time before serving (ie. at a dinner party).
Â
More Recipe Tips
Cadbury Creme Eggs are available from any supermarket in Australia.
If purchasing overseas, you will be able to buy online, or in specialised international grocers.Â
Chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
You can freeze the un-decorated cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
To defrost, place the cheesecake into the fridge overnight.
Recipe by CookGoodRecipes.com
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
