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.

This is how my No Bake Creme Egg Cheesecake Recipe turned out:

Creme Egg Cheesecake recipe

It looks pretty tasty, hey?

My Creme Egg Cheesecake recipe

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



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


  • 300g cream cheese – at room temperature
  • 85g plus 3 tablespoons Caster Sugar
  • 2tsp vanilla essence
  • 200ml heavy whipping cream, whipped
  • 30 mini Cadbury Cream Eggs (chilled)


  • In a large bowl, mix together the Oreo crumbs with the melted butter and 3 tablespoons of caster sugar.
  • Press the mixture into a 6″ loose bottom cake tin. Put it into the fridge to chill, while you make the cheesecake filling.
  • In another bowl, beat the cream cheese, 1 tsp vanilla essence and 85g caster sugar until combined and smooth.
  • Whip the cream with 1tsp vanilla essence and 3 tbsp of caster sugar, then fold it into the cream cheese mixture.
  • Cut 20 of the cream eggs in half, and fold them into the cream cheese mixture.
  • 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.
  • Refrigerate at least 8 hours before serving.
  • Top with the remaining cream eggs, once the cheesecake has set.


Creme Egg Cheesecake recipe


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

Secondly: The original recipe said use 40 Mini Creme Eggs, 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!

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

no bake creme egg cheesecake recipe - pin

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