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Recipe: Creme Egg Cheesecake

April 10, 2014

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.

[recipe id=”12349″]

Elsewhere…

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 

Filed Under: Baking and Desserts, Easter, Sponsored/Commissioned/Ad25 Comments

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About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Laura@howtocookgoodfood says

    April 13, 2014 at 10:21 am

    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!

    Reply
    • Ren Behan says

      April 14, 2014 at 9:23 am

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

      Reply
      • Eslam says

        August 10, 2014 at 5:54 pm

        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.

        Reply
  2. Jacqueline Meldrum says

    April 11, 2014 at 2:02 pm

    It’s a thing of beauty Ren, but such a naughty treat. I want a slice immediately!

    Reply
    • Ren Behan says

      April 11, 2014 at 5:01 pm

      Thanks Jac, sending a slice over!

      Reply
  3. Dom says

    April 11, 2014 at 8:01 am

    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!

    Reply
    • Ren Behan says

      April 11, 2014 at 5:01 pm

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

      Reply
    • Drake says

      August 10, 2014 at 6:09 pm

      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.

      Reply
  4. Deena Kakaya says

    April 10, 2014 at 5:55 pm

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

    Reply
    • Ren Behan says

      April 11, 2014 at 5:00 pm

      Many thanks Deena x

      Reply
  5. Choclette says

    April 10, 2014 at 3:49 pm

    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.

    Reply
    • Ren Behan says

      April 11, 2014 at 5:00 pm

      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.

      Reply
      • Jose says

        August 10, 2014 at 11:41 pm

        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.

        Reply
  6. Katie Bryson says

    April 10, 2014 at 3:44 pm

    That is Easter on a dish! Love no bake recipes Ren – brilliant job!

    Reply
    • Ren Behan says

      April 11, 2014 at 4:59 pm

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

      Reply
  7. Helen @ Fuss Free Flavours says

    April 10, 2014 at 1:15 pm

    This looks amazing Ren.

    I am most impressed at how cleanly you sliced those creme eggs in half. Certainly not as easy as it looks!

    Reply
    • Ren Behan says

      April 11, 2014 at 4:58 pm

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

      Reply
  8. Chloe says

    April 10, 2014 at 11:49 am

    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.

    Reply
    • Ren Behan says

      April 11, 2014 at 4:58 pm

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

      Reply
  9. Michelle Utterlyscrummy says

    April 10, 2014 at 11:25 am

    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 🙂

    Reply
    • Ren Behan says

      April 11, 2014 at 4:57 pm

      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!

      Reply
  10. Ren Behan says

    April 17, 2014 at 4:38 pm

    Test

    Reply

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