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 anywhere 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!
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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 40g 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.
- No-Bake Simplicity: No need to turn on the oven; this cheesecake sets beautifully in the refrigerator, making it a hassle-free dessert option.
- Decadent Layers: A crunchy cookie base topped with a velvety white chocolate and cream cheese filling, interspersed with chunks of Cadbury Creme Eggs—each bite is pure bliss. This is the perfect recipe for all the creme egg fans out there!
- Show-Stopping Dessert: Perfect for Easter gatherings or any special occasion, this cheesecake not only tastes divine but also looks impressive on any dessert table.
- Easter Fun! – Enjoy this cheesecake as part of your Easter weekend celebrations—perfect alongside an Easter egg hunt and creating festive Easter baskets!
What You Need
This is one of my favourite Easter recipes… try it for yourself and see why it’s so popular!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Biscuit Base
- Butter – Binds the cookie crumbs together to form a sturdy base. The amount needed may vary depending on the type of cookies used.
- Cookies – Any plain sweet biscuits work, such as Arnott’s Nice biscuits, graham crackers or digestive biscuits.
For the Filling:
- Cream – Use thickened cream, double cream or heavy cream suitable for whipping to help stabilize the filling.
- Chocolate – White chocolate is recommended, but milk or dark chocolate can be used.
- Cream Cheese – Full-fat block cream cheese works best for a firm set. Avoid light or spreadable versions.
- Gelatine – Helps the cheesecake hold its shape, especially when served at room temperature.
- Vanilla Extract – Adds flavor.
- Sugar – Use caster (superfine) sugar for easy dissolving.
- Creme eggs – I use large Cadbury Creme Eggs in this recipe. However, you can substitute with mini creme eggs if you prefer.
Equipment Required
- Springform Tin (20cm or 23cm) – Ensures easy removal of the cheesecake.
- Baking Paper or Parchment Paper – For lining the tin.
- Food Processor or Rolling Pin – For crushing the biscuits into fine crumbs.
- Large Mixing Bowl – For preparing the base and filling.
- Electric Mixer, Stand Mixer or Thermomix – To beat the cream cheese and whip the cream.
- Spatula – For folding and smoothing the mixture.
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Microwave-Safe Bowl – For melting the chocolate.
- Small Heatproof Bowl & Spoon – To dissolve the gelatine.
- Knife – For cutting the Cadbury Creme Eggs.
- Refrigerator – To chill and set the cheesecake.
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!!!
Let’s start the Easter baking…
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 stiff 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 here.
Step 4 – Dissolve Gelatine
To dissolve the gelatine, place 1 tablespoon of gelatine powder into a small bowl filled with ⅓ 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).
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 to the cream cheese mixture 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 cheesecake batter 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 evenly over the top of the cheesecake.
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
Here’s my top tips for making the perfect Cadbury Creme Egg Cheesecake!
- Use Full-Fat Cream Cheese – A block of full-fat cream cheese (not spreadable or light versions) is essential for a firm and creamy cheesecake.
- Chill for Best Results – Allow the cheesecake to set in the fridge for at least 6 hours, preferably overnight, for the best texture and clean slices.
- Dissolve Gelatine Properly – Sprinkle the gelatine over boiling water and stir until fully dissolved. Let it cool slightly before adding to the mixture to prevent lumps.
- Melt Chocolate Gently – Use short bursts in the microwave (50% power) or a double boiler to melt the white chocolate without burning it. Let it cool slightly before mixing it into the filling.
- Firmly Press the Base – Ensure the biscuit base is tightly packed into the tin to prevent crumbling when slicing. Using the back of a spoon helps to press it down evenly.
- Cut Creme Eggs with a Warm Knife – Warm a sharp knife under hot water and dry it before slicing Creme Eggs to get clean cuts without cracking.
- Whip the Cream to Soft Peaks – Overwhipping can make the filling too stiff, while underwhipping may cause it to be too soft. Look for a light, fluffy consistency before folding it in.
- Decorate Just Before Serving – Adding Creme Eggs and drizzles too early can cause them to sink or lose their shape. For the best presentation, decorate just before serving.
- 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.
FAQS
Cadbury Creme Eggs are widely available at major supermarkets like Coles, Woolworths, and Aldi in Australia, especially around Easter. You can also find them at convenience stores, petrol stations, and online retailers like Amazon or specialty lolly shops. If you’re outside Australia, check major grocery stores like Tesco, Walmart, or online confectionery stores.
Add 2 teaspoons of gelatine powder to a small bowl with ⅓ cup of lukewarm water.
Place the small bowl into a larger bowl filled with boiling water (make sure no water gets into the gelatine mixture).
Let the heat gently warm the gelatine, stirring occasionally until fully dissolved (this takes a couple of minutes).
For a smooth and creamy cheesecake, ensure all ingredients are at room temperature before mixing.
Let the cream cheese sit out for at least an hour before using.
Allow melted chocolate and dissolved gelatine to cool to room temperature before adding them to the mixture.
More Cadbury Creme Egg Recipes
Love Creme Eggs? Of course you do!
Browse my entire collection of Cadbury Creme Egg recipes here:
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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!!
Servings: 12 slices
Calories: 607kcal
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Instructions
Conventional Method
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Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
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Finely crush biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
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Press the mixture firmly into the base of the pan and place into the fridge.
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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 ⅓ 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.
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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.
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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.
Thermomix Method
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Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
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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.
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Press the mixture firmly into the base of the pan and place into the fridge.
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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 anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
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Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees, Speed 2. Set aside in a bowl.
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Dissolve 1 tbs gelatine in ⅓ cup water (see notes) and set aside.
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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.
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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.
-
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.
Notes
- Use Full-Fat Cream Cheese – A block of full-fat cream cheese (not spreadable or light versions) is essential for a firm and creamy cheesecake.
- Chill for Best Results – Allow the cheesecake to set in the fridge for at least 6 hours, preferably overnight, for the best texture and clean slices.
- Dissolve Gelatine Properly – Sprinkle the gelatine over boiling water and stir until fully dissolved. Let it cool slightly before adding to the mixture to prevent lumps.
- Melt Chocolate Gently – Use short bursts in the microwave (50% power) or a double boiler to melt the white chocolate without burning it. Let it cool slightly before mixing it into the filling.
- Firmly Press the Base – Ensure the biscuit base is tightly packed into the tin to prevent crumbling when slicing. Using the back of a spoon helps to press it down evenly.
- Cut Creme Eggs with a Warm Knife – Warm a sharp knife under hot water and dry it before slicing Creme Eggs to get clean cuts without cracking.
- Whip the Cream to Soft Peaks – Overwhipping can make the filling too stiff, while underwhipping may cause it to be too soft. Look for a light, fluffy consistency before folding it in.
- Decorate Just Before Serving – Adding Creme Eggs and drizzles too early can cause them to sink or lose their shape. For the best presentation, decorate just before serving.
- 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.
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
