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Creme Egg Cheesecake Recipe

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I’m so excited to share this no bake cheesecake recipe today that is equal parts beautiful and delicious. It will be the star of your Easter dessert table- our Creme Egg Cheesecake recipe. It is made with Cadbury creme eggs! We love an easy dessert recipe that doesn’t look easy. If you feel skeptical about crème eggs, I promise even if you aren’t a huge creme egg lover, you will love this recipe. The cheesecake filling contains just the right amount of the candy eggs.

Creme Egg Cheesecake Recipe

What is Creme Egg filling made of?

The Cadbury egg filling is just a fondant- kind of like icing. It is delicious swirled through this cheesecake. The Cadbury creme egg flavors and chocolate mix perfectly with the cheesecake filling.

Creme Egg Cheesecake Recipe

No Bake Creme Egg Cheesecake Ingredients:

  • About 35 Oreo cookies
  • 5 tbsp. unsalted butter, melted
  • 3 (8 oz.) packages of cream cheese (make sure you purchase full fat cream cheese, we always use Philadelphia cream cheese for cheesecakes, too)
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 12 Cadbury creme eggs, divided
  • Cool whip, for decorating

Directions:

Step 1: Use your food processor to blitz Oreos to fine crumbs, or crush in a ziploc with a rolling pin or something similar.

Step 2: Add melted butter to Oreo cookies and mix well to combine.

Step 3: Press the Oreo mixture into the bottom of your springform pan, bringing it about halfway up the sides. For easy removal later, line the bottom of the pan with a piece of parchment paper.

Step 4: Move the Oreo crust to the freezer. Then, In a large mixing bowl, use an electric mixer to beat cream cheese for several minutes, until smooth. You can also make this in the bowl of a stand mixer, it does take a lot of mixing so you may prefer to break out the mixer for this recipe.

Step 5: Add powdered sugar and beat in with the cream cheese.

Step 6: Add heavy cream, and beat until stiff peaks form, about 3-4 minutes.

Step 7: Roughly chop 8 of the Cadbury eggs into small pieces, and fold them into the cheesecake batter.

Step 8: Spoon the cheesecake filling into the Oreo crust, and smooth out evenly.

Step 9: Cover the cheesecake and move it to the freezer to chill, at least 4 hours. Once you are ready to serve, allow the cheesecake to thaw some, depending on how long it was frozen for.

Step 10: To decorate, add cool whip to a piping bag with a 1M open star piping tip. Pipe rosettes around the edge of the cheesecake at equal distances apart, and place half of a Cadbury creme egg on top of each rosette.

Creme Egg Cheesecake Recipe

Enjoy!

Tips & Tricks:

  • You could decorate with regular whipped cream to make it easier, but it melts pretty easily, the cool whip will be more stable.
  • We used the large creme eggs for this recipe, I’ve not seen the mini creme eggs here locally, but the larger ones are just fine to work with.
  • Take this cheesecake up a notch by drizzling over chocolate sauce or caramel sauce, or even adding a layer of chocolate ganache to the top of the cheesecake before you decorate.
  • We prefer to keep no-bake desserts frozen until ready to serve, and we store them frozen, as well. You can cut slices before hand for an easy way to enjoy individual servings. This ensures that everything stays cohesive, and you can just thaw them at room temperature on the counter top for a bit before serving, this cheesecake is probably best enjoyed within 2-3 days.
Creme Egg Cheesecake Recipe

We hope you love this easy no-bake Cadbury creme egg cheesecake recipe, it is the ultimate Easter dessert. For a printable version of the full recipe, see the recipe card below. You might also enjoy these other Easter recipes-

Easter Dirt Cake

Cadbury Mini Egg Dip

Peeps Easter Poke Cake

Yield: 12 servings

Creme Egg Cheesecake

Creme Egg Cheesecake

A delicious no bake cheesecake swirled with Cadbury Creme Eggs.

Prep Time 25 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes

Ingredients

  • About 35 Oreo cookies
  • 5 tbsp. unsalted butter, melted
  • 3 (8 oz.) packages of cream cheese (make sure you purchase full fat cream cheese, we always use Philadelphia cream cheese for cheesecakes, too)
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 12 Cadbury creme eggs, divided
  • Cool whip, for decorating

Instructions

    1. Use your food processor to blitz Oreos to fine crumbs, or crush in a ziploc with a rolling pin or something similar.
    2. Add melted butter to Oreo cookies and mix well to combine.
    3. Press the Oreo mixture into the bottom of your springform pan, bringing it about halfway up the sides.
    4. Move the Oreo crust to the freezer. Then, In a large mixing bowl, use an electric mixer to beat cream cheese for several minutes, until smooth.
    5. Add powdered sugar and beat in with the cream cheese.
    6. Add heavy cream, and beat until stiff peaks form, about 3-4 minutes.
    7. Roughly chop 8 of the Cadbury eggs into small pieces, and fold them into the cheesecake batter.
    8. Spoon the cheesecake filling into the Oreo crust, and smooth out evenly.
    9. Cover the cheesecake and move it to the freezer to chill, at least 4 hours. Once you are ready to serve, allow the cheesecake to thaw some, depending on how long it was frozen for.
    10. To decorate, add cool whip to a piping bag with a 1M open star piping tip. Pipe rosettes around the edge of the cheesecake at equal distances apart, and place half of a Cadbury creme egg on top of each rosette.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving: Calories: 325

Nutrition information isn’t always accurate.

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