Creme Egg cheesecake recipe

(243 ratings)

Creme Egg cheesecake is an easy no-bake cheesecake with a striking yellow layer and Creme Egg topping that will make the perfect Easter dessert

Creme Egg cheesecake
Preparation Time30 mins
Cooking Time3 hours 30 mins chilling time
Total Time30 mins plus chilling time
Cost RangeMid

This Creme Egg cheesecake celebrates Easter with every layer.

The bottom is infused with two whole, melted Creme Eggs, which bind the biscuits together in a toasty, gooey base. The cheesecake topping is two-tone, to look like an egg. And finally, it's topped a whole or halved mini Creme Egg on each portion. It requires no cooking except to melt together the butter and Creme Eggs for the base, so it's really easy to put together - you could even get the kids to help. Remember to leave enough time for the finished cheesecake to chill before serving for the best texture and flavour.


For this Easter recipe you will need:

  • 100g butter, melted
  • 2 Creme Eggs, chopped
  • 200g digestive biscuits, crushed

For the topping:

  • 600g full-fat Philadelphia
  • 100g icing sugar
  • 1tsp vanilla extract
  • 300ml double cream, whipped
  • drops yellow food colouring

To decorate:

  • 9 mini Creme Eggs




  1. For the base: Line the base of a 20cm loose bottom cake tin. Melt the butter and Creme Eggs in a large pan. Stir through the biscuits and press into the bottom of the tin. Leave to set in the fridge for 30 mins.
  2. For the filling: In a bowl, lightly beat the Philadelphia until smooth then add the icing sugar and vanilla extract until well combined. Fold in the whipped cream.
  3. Measure out 300g of the filling into a separate bowl and stir through the food colouring. Spoon this over the cake base then carefully top with the remaining filling. Leave to set in the fridge for at least 3 hours.
  4. Gently heat the blade of a knife until hot. Use this to slice three of the mini Creme Eggs in half, so you have 6 whole eggs and 6 halves. Decorate the top of the cake with alternate whole and half eggs, so everyone gets on on their slice.

Top tip for making Creme Egg cheesecake

For an extra crunch in the yellow layer, you can chop up a handful of Mini Eggs and stir them though with the yellow colouring. If doing this, it's best to eat the cheesecake on the same day you make it, as the shells of the Mini Eggs will soften overnight. Otherwise you can cover any leftovers with clingfilm and store in the fridge for up to 2 days.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.