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Creme Egg Cheesecake

Creme Egg Cheesecake (No Bake)

Yummy vanilla cheesecake on a biscuit base with whipped cream, chocolate ganache and Creme Eggs
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 45 minutes
Chilling time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 478kcal
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


  • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • It's best to use a good quality professional food colouring for the orange layer of the cheesecake, my favourite brands are Sugarflair and Pro Gel.
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 478kcal | Carbohydrates: 27g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 311mg | Potassium: 148mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1378IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg