This is a simple no-bake chocolate crème eggs cheesecake with chocolate crust, smooth cream cheese layer and embedded crème eggs. Perfect Easter treat using delicious ingredients for a decadent dessert everyone loves.
This no-bake creme eggs cheesecake combines a crunchy chocolate Oreo base with a luscious cream cheese filling studded with gooey fondant-centered eggs.
No-Bake Creme Eggs Cheesecake Recipe
Creme Egg Cheesecake is a simple and rich Easter showstopper that is both a little playful and very indulgent. The Oreo crust forms a dark, buttery base that presses together firmly without ever seeing the inside of an oven, making the whole recipe wonderfully low‑effort. On top of it sits a thick, cloud‑like cream cheese filling. It is sweet, smooth, and whipped until airy and studded with chunky pieces of chilled mini cream eggs that add bursts of fondant sweetness in every bite. Once the chilled cheesecake is topped with the glossy chocolate ganache, it takes on a polished, almost candy‑bar look. A scattering of large and small mini eggs adds color, crunch, and a playful Easter vibe. The final result is rich, chocolatey, and surprisingly simple to pull together, the kind of no‑bake treat that feels impressive without demanding much effort at all.
Perfect for Easter celebrations or whenever you crave that classic milk chocolate and vanilla creme combination, the recipe requires zero oven time and comes together quickly with everyday ingredients..The result is a stunning chilled dessert that slices beautifully, revealing pockets of bright yellow fondant and rich chocolate in each creamy bite.
Simple to prepare ahead and impressive enough for gatherings, this treat delivers plenty of creme eggs, of course, in a cheesecake form, with no complicated techniques or baking required. This is the perfect Easter dessert.
Tips and variations for making this No-Bake Creme Eggs Cheesecake Recipe:
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup.
● Get full fat cream cheese – not 1/3 less fat, not spreadable, not neufchâtel.
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need three (3) packages of cream cheese for this recipe. Ensure the cream cheese is softened to room temperature before using it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter. Cubing the cream cheese is a good idea.
● You will need one regular-sized bag of Oreo cookies for the crust. But for “quality control purposes,” a family-sized bag will allow you to taste test while you are waiting for the cheesecake to chill.
● You want the Oreo crumbs to be quite fine. The finer the crust, the tighter your crust will be.
● If you do not have a food processor, that’s okay. Simply put the cookies into a Ziploc bag, remove as much air as you can, and seal the bag. Then use a rolling pin to crush the cookies inside the bag.
● Cadbury Creme Eggs were used for this recipe, and I highly recommend using them. However, if you have a different brand of creme eggs you prefer, go for it1
● I used 3 large creme eggs and 7 small cream eggs for garnish.
● The ganache must be cooled before adding it to the cake. If it is too warm, it will sink into the filling.
● If you prefer a rich dark chocolate ganache, use dark chocolate chips.
● How to make vanilla extract
● If the ganache still has very large chocolate chunks in it after you whisk it smooth, you can warm it in the microwave. Use 50% power and heat in 30-second increments until it is perfectly smooth. Whisk between each 30 second time period.
● Store leftovers, covered, in the fridge for up to five (5) days.
● You can freeze this creme egg cheesecake recipe, either whole or sliced, in an airtight container for up to three (3) months. Thaw in the fridge the day before you are ready to serve. If you are freezing sliced, use some parchment paper between the slices to keep the pieces from sticking together.
What is the difference between heavy cream and heavy whipping cream?
● In the U.S., the terms “heavy cream” and “heavy whipping cream” are used interchangeably, so you can use either in recipes. They both must contain at least 36% milkfat.
● Whipping cream, also known as light whipping cream, contains 30% to 35% milkfat, which does make a difference in your recipe. Make sure your carton has the “heavy” modifier if swapping in for heavy cream.
– source
More No-Bake Cheesecake Recipes:
● No-Bake Rocky Road Cheesecake Recipe with Chocolate & Marshmallows
● No-Bake Chocolate Mint Cheesecake Recipe | Easy & Delicious
Baked Cheesecake Recipes:
● Fresh and Easy Peach Rum Cheesecake Recipe
● The Best Baked Luscious Lemon Cheesecake Recipe
● Carrot Cake Cheesecake Recipe – Moist & Creamy Dessert – if you are looking for more Easter recipes
No-Bake Creme Eggs Cheesecake Recipe Ingredients:
Crust:
● 9.5oz Oreo Cookies
● ½ cup unsalted Butter, melted
Filling:
● 24 ounces of Cream Cheese, softened
● 1 ½ cups Confectioners’ Sugar
● 1 ½ teaspoons Vanilla Extract
● ¾ cup Heavy Whipping Cream
● 1 cup Mini Creme Eggs
Ganache Topping:
● 1 ½ cups Chocolate Chips
● ½ cup Heavy Cream
● large and small mini Creme Eggs for garnish
No-Bake Creme Eggs Cheesecake Mise en Place:
● Measuring Cup
● Measuring Spoons
● 8″ Spring Form Pan
● Parchment Paper
● Food Processor OR Ziploc bag and a rolling pin
● Medium Mixing Bowl
● Large Mixing Bowl
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Electric Hand Mixer (electric mixer)
● Small Bowl
● Rubber Spatula
● Serving Plate
No-Bake Creme Eggs Cheesecake Recipe Directions:
1. Unwrap the mini cream eggs. Place them in a bowl and pop them into the fridge to chill. Cream eggs are easier to cut when they are chilled.
2. Line the bottom of your spring form pan with a layer of parchment paper. Lining the pan is optional, but it makes it much easier to get it out of your pan.
3. Place the Oreo cookies in the bowl of a food processor. Pulse for 1 to 2 minutes until you have fine crumbs.
4. Place the Oreo crumbs into your medium mixing bowl and add your melted butter. Stir the crumb mixture until it is damp and clumpy.
5. Pour the cookie mixture into your prepared springform pan. Press the crust firmly and evenly into the bottom of your pan. Pop the crust into the fridge to chill while you make the filling.
6. In the bowl of a stand mixer, beat the cream cheese, confectioners’ sugar, vanilla extract, and heavy whipping cream on high speed for 2 minutes or until light and fluffy.
7. Remove the mini creme eggs from the fridge and roughly chop them. I like to have larger chunks in my filling, so I cut each egg into 4 pieces. Add the chopped cream eggs to the cream cheese mixture, then use a rubber spatula to fold the candy into the filling.
8. Spoon the cheesecake filling over the chilled crust. Use the spatula to smooth the filling out evenly.
9. Place the cheesecake in the fridge for 4 hours, but up to overnight.
10. Once the cheesecake has fully chilled, we start with the ganache topping.
11. Pour the chocolate chips into a small mixing bowl. Warm the heavy cream in the microwave for 1 minute. It should be steaming hot. Pour the hot cream over the chocolate chips. Make sure all of the chocolate is submerged.
12. Let the chocolate stand for 5 minutes, then use a whisk to stir it smooth. You want the ganache to be coolish when you spoon it onto the cheesecake, so let the chocolate stand for another 10 minutes.
13. Carefully remove the cheesecake from the springform pan onto a serving platter.
14. Give the ganache another whisk, then spoon it over the top of the cheesecake. Use the back of a spoon to smooth it out.
15. Top with chopped cream eggs.
16. Pop the cheesecake back in the fridge for 10 minutes to set the ganache.
17. Once set, serve and enjoy.
18. Refrigerate all leftovers.
No-Bake Creme Eggs Cheesecake Recipe
No-Bake Creme Eggs Cheesecake Recipe. This is a simple no-bake chocolate crème eggs cheesecake with chocolate crust, smooth cream cheese layer and embedded crème eggs. Perfect Easter treat using delicious ingredients for a decadent dessert everyone loves.
Ingredients
For the Crust:
- 9.5oz Oreo Cookies
- ½ cup unsalted Butter, melted
For the Cheesecake Filling:
- 24 ounces of Cream Cheese, softened
- 1 ½ cups Confectioners' Sugar
- 1 ½ teaspoons Vanilla Extract
- ¾ cup Heavy Whipping Cream
- 1 cup Mini Creme Eggs
For the Ganache Topping:
- 1 ½ cups Chocolate Chips
- ½ cup Heavy Cream
- large and small mini Creme Eggs for garnish
Instructions
- Unwrap the mini cream eggs. Place them in a bowl and pop them into the fridge to chill. Cream eggs are easier to cut when they are chilled.
- Line the bottom of your springform pan with a layer of parchment paper. Lining the pan is optional, but it makes it much easier to get it out of your pan.
- Place the Oreo cookies in the bowl of a food processor. Pulse for 1 to 2 minutes until you have fine crumbs.
- Place the Oreo crumbs into your medium mixing bowl and add your melted butter. Stir the crumb mixture until it is damp and clumpy.
- Pour the cookie mixture into your prepared springform pan. Press the crust firmly and evenly into the bottom of your pan. Pop the crust into the fridge to chill while you make the filling.
- In the bowl of a stand mixer, beat the cream cheese, confectioners' sugar, vanilla extract, and heavy whipping cream on high speed for 2 minutes or until light and fluffy.
- Remove the mini creme eggs from the fridge and roughly chop them. I like to have larger chunks in my filling, so I cut each egg into 4 pieces. Add the chopped cream eggs to the cream cheese mixture, then use a rubber spatula to fold the candy into the filling.
- Spoon the cheesecake filling over the chilled crust. Use the spatula to smooth the filling out evenly.
- Place the cheesecake in the fridge for 4 hours, but up to overnight.
- Once the cheesecake has fully chilled, we start with the ganache topping.
- Pour the chocolate chips into a small mixing bowl. Warm the heavy cream in the microwave for 1 minute. It should be steaming hot. Pour the hot cream over the chocolate chips. Make sure all of the chocolate is submerged.
- Let the chocolate stand for 5 minutes, then whisk it smooth. You want the ganache to be coolish when you spoon it onto the cheesecake, so let the chocolate stand for another 10 minutes.
- Carefully remove the cheesecake from the springform pan onto a serving platter.
- Give the ganache another whisk, then spoon it over the top of the cheesecake. Use the back of a spoon to smooth it out.
- Top with chopped cream eggs.
- Pop the cheesecake back in the fridge for 10 minutes to set the ganache.
- Once set, serve and enjoy.
- Refrigerate all leftovers.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 516Total Fat: 44gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 186mgSodium: 301mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 8g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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