Creme Egg Cheesecake (No Bake)

Creme Egg Cheesecake

This post is sponsored by Tala. All opinions are my own.

I love a Creme Egg at Easter, and I’m sure you’ll agree that they are one of the best Easter treats! I’ve created this Creme Egg Cheesecake inspired by them. I’ve made the biscuit base chocolatey with cocoa powder, then I’ve coloured the vanilla filling half orange to match the centre of a Creme Egg. On top is a rich dark chocolate ganache, sweet whipped cream and plenty of Creme Eggs of course! It’s a no bake cheesecake, so it can be made the day before your Easter feast to save you time. This cheesecake is sure to impress your Creme Egg loving family and friends!

I think you’d struggle to find a baker of any age that hasn’t heard of, or used, Tala cooking products. The company has been around since 1899 and they are known for their vintage style bakeware like their flour sifter, sugar shaker and cook’s measure. They also have a large variety of modern products and they kindly sent me this lovely selection of products to do some Easter baking with.

I decided to use their 23cm springform tin to make this cheesecake. The tin is very sturdy and well made, I was impressed by how good quality it felt compared to the flimsy tin I normally use which was a cheap supermarket buy! It’s definitely going to be my new cheesecake tin from now on! It also handily has the tin size embossed into the base. I also used Tala’s palette knife and mini spatula set to help me make this cheesecake.

Step by step…

To make the biscuit base, I melted the butter and used a food processor to turn digestive biscuits into crumbs. I mixed them together and added cocoa powder, then pressed the biscuit base into the tin.

To make the cheesecake filling I used an electric hand mixer to whisk together cream cheese, icing sugar and vanilla extract until it was smooth. Then I added double cream and whisked until it was thick and held its shape.


I divided the cheesecake mixture into two, and added orange food colouring to one of the bowls. I smoothed the orange coloured filling over the biscuit base.

Then I smoothed the white filling over the orange one. I chilled the cheesecake overnight, then removed it from the tin and prepared whipped cream, dark chocolate ganache and Creme Eggs to decorate it.

To decorate, I piped the whipped cream around the edge of the cheesecake. I poured the chocolate ganache into the centre and added the sprinkles on top. Then I put the Creme Egg halves all around the edge.

Creme Egg Cheesecake

Tips for making the Creme Egg Cheesecake:

  • To colour the orange layer I recommend using gel food colouring (I use a brand called Pro Gel).
  • Cut the Creme Eggs in half using a sharp knife, please be careful and cut slowly. If you end up with some broken Creme Eggs, then it’s a good excuse to make my Easter Rocky Road!
  • You could also use Bourbon biscuits as the cheesecake base, I think it would be really yummy. Just reduce the butter amount to 100g if you do and omit the cocoa powder.

Creme Egg Cheesecake

How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Creme Egg Cheesecake

Recommended Equipment and Ingredients*

23cm Springform tinElectric hand mixerWilton 8B Piping nozzle
Food processorOrange food colouringPiping bags
Angled palette knifeDecorating set

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Creme Egg recipes…

Creme Egg TrifleEaster Rocky Road
Creme Egg CupcakesCreme Egg TrifleEaster Rocky Road
Creme Egg Brownies
Creme Egg Brownies


Creme Egg Cheesecake

Creme Egg Cheesecake (No Bake)

Yummy vanilla cheesecake on a biscuit base with whipped cream, chocolate ganache and Creme Eggs
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cheesecake
Prep Time: 45 minutes
Chilling time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 16
Author: thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter or baking spread melted
  • 1 tbsp Cocoa powder

For the filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 1 tsp Vanilla extract
  • 300 ml Double cream
  • Orange food colouring

For the chocolate ganache

  • 50 g Dark chocolate
  • 50 g Double cream

For the decoration

  • 250 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Chocolate strand sprinkles
  • 6 Creme Eggs cut in half


  • To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl. Stir in the cocoa powder
  • Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
  • Add the double cream and whisk until it is very thick and holds it's shape
  • Split the filling mixture in half and colour one with the orange food colouring
  • Smooth the orange mixture into the tin on top of the biscuit base, then smooth the white uncoloured filling on top of that. Put it in the fridge overnight, or for at least 4 hours, to set
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
  • To make the dark chocolate ganache chocolate, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
  • Pour the ganache into the centre of the cheesecake and add the sprinkles
  • Place the Creme Egg halves on top of the cream all around the edge of the cheesecake
  • Serve immediately, store any leftovers in the fridge and eat within 2 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

If you like this, check out more of my Cheesecake recipes!

Or you might like more of my Easter recipes!

Creme Egg Cheesecake

Pin it for later!

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.

7 comments / Add your comment below

  1. What a stunning Easter cheesecake! And I love all my Tala equipment, some of it was my mum’s and is vintage Tala. Have a lovely weekend, Karen

Leave a Reply

Recipe Rating