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No-Bake Creme Egg Cheesecake Recipe

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★★★★★

4.7 from 131 reviews

A delicious no-bake cheesecake bursting with the flavors of mini creme eggs, set on a buttery biscuit base, topped with rich chocolate ganache and decorated with whipped cream and creme egg halves. Perfect for celebrations or chocolate lovers craving an easy yet indulgent dessert.

Ingredients

Scale

Biscuit Base:

  • 300 g digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling:

  • 550 g soft cream cheese (full fat)
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 200–400 g mini creme eggs (chilled/quartered)

Ganache:

  • 100 ml double cream
  • 50 g dark chocolate
  • 50 g milk chocolate

Decoration:

  • 150 ml double cream
  • 2 tbsp icing sugar
  • 6 creme eggs (halved)
  • sprinkles

Instructions

  1. Prepare the Biscuit Base: Blitz the digestives in a food processor to a fine crumb, or crush them in a bag, then add the melted butter. Pulse a few times until the mixture is combined evenly. Press this crumb mixture firmly into the base of a 20cm (8 inch) deep springform tin and chill in the refrigerator while preparing the rest of the cheesecake.
  2. Make the Cheesecake Filling: In a large bowl, mix the soft cream cheese and icing sugar until smooth. Add the double cream and vanilla extract, whipping continuously until the mixture starts to thicken. Alternatively, whip the cream separately to stiff peaks and gently fold it through. Once thickened, carefully fold in the chopped mini creme eggs ensuring an even distribution.
  3. Assemble and Chill: Spread the cheesecake filling evenly over the chilled biscuit base. Cover and leave to set in the refrigerator for 5-6 hours or preferably overnight to allow flavors to meld and the cheesecake to firm up.
  4. Prepare the Ganache: Combine the dark and milk chocolates with double cream in a microwave-safe jug or bowl. Microwave for 30 seconds and stir well. Continue microwaving in 10-second bursts, stirring in between until the ganache is smooth and glossy.
  5. Decorate the Cheesecake: Carefully remove the set cheesecake from the tin. Pour the ganache over the top, allowing it to drip down the sides for a beautiful drip effect. Chill in the fridge for 10 minutes to set the ganache. Then whip the remaining double cream with icing sugar until stiff. Pipe small dollops on top of the cheesecake, place halved creme eggs onto each piped cream, and sprinkle with your favorite sprinkles for a festive finish.
  6. Serve and Enjoy: Slice and serve chilled, enjoying the rich, creamy, and chocolaty layers of this exceptional no-bake creme egg cheesecake.

Notes

  • Chilling the cheesecake overnight is recommended for the best texture and flavor.
  • Adjust the amount of mini creme eggs in the filling according to your preference for chocolate intensity and texture.
  • For easier slicing, dip your knife in hot water and wipe clean between cuts.
  • You can substitute digestives with graham crackers or similar biscuits if preferred.
  • Use full-fat cream cheese and double cream for optimal richness and texture.

Keywords: no-bake cheesecake, creme egg cheesecake, easter dessert, chocolate cheesecake, no-bake dessert, chocolate ganache cheesecake

Find it online: https://mjrecipe.com/no-bake-creme-egg-cheesecake-recipe/