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Recipe: Creme Egg Cheesecake

Creme Egg Cheesecake No Bake

Easter is a great opportunity for spending time with family and that shouldn’t include you spending hours in front of the stove, slaving away. I always find it a much more relaxing occasion than Christmas and the food should also reflect that.

This simple, no-bake Cheesecake can be made ahead of time and makes a great dessert centre-piece. It is also a great recipe to pull out of the bag if you find that you are really short of time.

The mascarpone (Italian) cheese in the dish provides a balance of flavours to the sweetness of the chocolate and creme egg fondant. This is just a suggested decoration – you could use Mini Eggs, crushed Easter eggs or whatever you can salvage from the children’s Easter Egg stash!

Tip: For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water.

Creme Egg Cheesecake


For the base

  • 200 gram digestive biscuits, crushed into very fine crumbs
  • 100 gram unsalted butter, melted

For the topping

  • 300 gram full fat cream cheese
  • 200 gram mascarpone
  • 4 tbsp icing sugar
  • 100 ml double cream
  • 2 tsp vanilla extract
  • 4 large Creme eggs
  • 3 mini Creme eggs, to decorate


  • Line a 20cm springform cake tin with a circle of baking parchment. In a mixing bowl, mix the biscuit crumbs with the melted butter until you have a sandy consistency. Tip the crumbs into the tin and press down firmly with the back of a metal spoon until your base is flat. Refrigerate while you make the topping.
  • For the topping: In a large mixing bowl, using a whisk, beat together the cream cheese, mascarpone and icing sugar until well combined. Add the double cream, along with the vanilla extract and whisk again.
  • Spoon the topping onto the biscuit base and smooth down with the back of a spoon or palette knife. Carefully slice the Creme eggs in half and arrange the eggs, pushing them into the cheesecake topping filling side up, so the tops are visible. Refrigerate for at least one hour.
  • To remove the cheesecake from the tin, sit the cheesecake in some hot water (make sure it does not reach the top of the tin) and then gently unlock the sides or ease it out. Before serving, decorate the centre of the cheesecake with mini Creme eggs.


Sarah’s Easter round-up for Baby Centre – 15 Fabulous Treats to make at Easter.

Re-visit my Chocolate Orange Tiramisu Party  – one of my most popular posts

Time to bake? Have a go at my Lemony Spring Cupcakes, too

Creme Egg Cheesecake Ren Behan

What treats are you most looking forward to making this Easter in the kitchen?

Recipe, styling, photos and recipes author’s own. This recipe was previously featured by the Good Food Channel 

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  1. Oh how gorgeous and I am also impressed by your creme egg cutting skills. I also love no bake cheesecakes, they make such a great dessert for friends and family to share as well as to impress!

    1. Ren Behan says:

      Thank you Laura!! Hope you are enjoying your Easter holiday!

      1. I love that you took the time to figure out the cost ratio! That is faattsnic. Who doesn’t figure out the cost ratio? Yeesh people I happen to prefer the large ones for their choc-creme ratio.Where did you get them? Shoppers had the large ones 1/2 price for 60 cents, which puts them near Wal-marts REGULAR price for a 3 pack at $2.12.

    1. Ren Behan says:

      Thanks Jac, sending a slice over!

  2. woah… that is a stunner… amazing how the humble creme egg makes stuff look ridiculously naughty and childlike… this simply looks divine… nice work my friend, nice work!

    1. Ren Behan says:

      Thanks Dom for your vote of confidence! Fun to make and yummy to eat – win, win!

    2. I love buying the mini ones beuscae of the creme to chocolate ratio too! The bigger ones are always SO sweet that it makes my teeth hurt. Haven’t ever figured out the cost per gram though brillant! Might as well get more for your money.

  3. Goodness, that looks beautiful! I’m very impressed with your clean lines and that this is ‘no-bake’ recipe. X

    1. Ren Behan says:

      Many thanks Deena x

  4. What a super dessert for an Easter dinner. How did you manage to slice the eggs so well and get a bit of yellow in each half? I tried cutting an egg for something or other and it all went hideously wrong.

    1. Ren Behan says:

      A good knife (Japanese) and by cutting precisely through the join around the egg! A few crumbled (and got eaten) but mostly they were fine.

      1. He does train in Tolworth yes but competes for Carrigaline in Ireland. The press reealse is from Gymnastics Ireland. The 2009 results from Northern Europeans show that Luke won a bronze medal in the All Around competition when he competed for Northern Ireland and 2 silvers on Pommel and P Bars, likewise Charlotte McKenna won 2 bronze medals at that same NE’s for Northern Ireland.

    1. Ren Behan says:

      Thanks Katie, yes a great one to have up your sleeve

    1. Ren Behan says:

      It’s the good old Global knife! Won on your giveaway 🙂

  5. When I first looked at this I thought wow, that’s a heart attack just waiting to happen! Reading your recipe though I’m now really craving a slice, sounds like you’ve balanced the sweetness of those Creme Eggs perfectly with a smooth mascarpone and vanilla base. Yummy.

    1. Ren Behan says:

      Good point Chloe, I should have said that not the entire thing was made of creme eggs! Hope you get to try it.

  6. A great way to use spare Creme Eggs, not that there are any spare in my house as hubby eats them all! Would make a fab dessert for an Easter party too 🙂

    1. Ren Behan says:

      Such a quick and easy one, the creme eggs are fun to use, although equally a handful of Mini Eggs over the top of some smashed up leftover chocolate eggs would work, too!

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