Today I’m sharing my easy no-bake Creme Egg Cheesecake recipe, complete with an Oreo base! A few weeks ago, one of my twitter friends shared a photo of the Cream Egg Cheesecake she made using this recipe. For 2 weeks after, I was unable to get the thought of the cheesecake out of my mind.

The Creme Egg Cheesecake recipe my friend followed used cups as a measuring tool, not grams or such like, so I was put off. In the end, I decided to bite the metaphorical bullet and make the cheesecake. I struggled to get hold of one of the ingredients, so I had to adjust the recipe somewhat. Keep reading for this UK friendly, no-bake Creme Egg Cheesecake recipe

This is How my No Bake Creme Egg Cheesecake Recipe Turned Out:

It looks pretty tasty, hey? If you’re intrigued enough to give it a whirl, keep on reading! The finished cheesecake is huge, so I’d recommend halving the quantities – if you don’t have plenty of people to help eat it.

My UK Friendly Creme Egg Oreo Cheesecake Recipe

I’ve already mentioned this cake is large. Take me at my word when I say a small slice is enough – it’s delicious but very rich!

Serves: 8-12, depending on your portion sizes!

For This No Bake Cheesecake Recipe, You Will Need:

A high-sided, 6-inch loose-bottom cake tin.
(I made my no bake cheesecake recipe in a 7-inch tin the first time, but the base was too thin. So I used a 6-inch one this time, and it was perfect.

INGREDIENTS:

For the Base:

To make the Oreo cheesecake recipe base, you will need:

• 1x 154g pack of Oreos, finely ground into crumbs (I used the food processor)!
• 3 tbsp butter
• 3 tbsp Caster sugar

Filling:

To make the topping for my no bake cheesecake recipe, you will need:

• 300g cream cheese – at room temperature (Value brand cream cheese is better for this recipe, as you don’t want the cheese flavour overpowering the other flavours).
• 85g plus 3 tablespoons Caster Sugar
• 2 teaspoons of vanilla essence
• 200ml heavy whipping cream, whipped
• 30 mini Cadbury Cream Eggs (chilled)

METHOD:

1. Grind the Oreos into crumbs. I used a food processor, but you can put them in a sandwich bag with no air in it, and bash them with a rolling pin if you don’t have a food processor.
2. In a large bowl, mix together the Oreo crumbs with the melted butter and 3 tablespoons of caster sugar.
3. Press the Oreo mixture into a 6-inch, loose-bottom cake tin. Put it into the fridge to chill, while you make the cheesecake filling.
4. In another bowl, beat the cream cheese, 1 teaspoon of vanilla essence and 85g caster sugar until combined and smooth.
5. Whip the cream with 1tsp vanilla essence and 3 tbsp of caster sugar, then fold it into the cream cheese mixture.
6. Cut 20 of the cream eggs in half, and fold them into the cream cheese mixture.
7. Spoon the mixture into the cake tin, making sure to cover all of the creme eggs with the cheese mixture, so the top of the cheesecake is smooth.
8. Refrigerate at least 8 hours before serving.
9. Top with the remaining cream eggs, once the cheesecake has set.

ENJOY!

Notes:

Firstly: The original recipe said to refrigerate for 4 hours, but I found it was still a bit soft, and needed 8 hours to set. (Or better still, overnight).

Secondly: The original recipe said to use 40 Mini Creme Eggs, but I found 30 was plenty.

Thirdly: A 7-inch tin is too big for these volumes – the cake will fall to pieces as you try to remove it. If you only have a bigger tin, I’d make double the base so it will support the weight of the cheesecake.

Finally, the original recipe was created by The Best Mom On The Block – check out her version HERE!

If you are a cheesecake fan, this lemon cheesecake-filled chocolate egg recipe will be right up your street!

Additionally, let me know if you make it, and what you think! Finally, find more of my recipes here!