Description
This No-Bake Creme Egg Cheesecake is a decadent dessert perfect for any Easter celebration or chocolate lover’s delight. Featuring a crunchy digestive biscuit base, a creamy cheesecake filling studded with chopped mini creme eggs, a rich chocolate ganache topping, and decorative whipped cream with creme egg halves and sprinkles, this recipe combines indulgent flavors and textures without any baking required.
Ingredients
Scale
Biscuit Base:
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling:
- 550 g soft cream cheese (full fat)
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
- 200–400 g mini creme eggs (chilled/quartered)
Ganache:
- 100 ml double cream
- 50 g dark chocolate
- 50 g milk chocolate
Decoration:
- 150 ml double cream
- 2 tbsp icing sugar
- 6 creme eggs (halved)
- sprinkles
Instructions
- Prepare the Biscuit Base: Blitz the digestives in a food processor until they become a fine crumb, or place them in a bag and crush them manually. Mix in the melted unsalted butter by pulsing a few times until fully combined. Press this mixture firmly into the base of an 8-inch (20 cm) deep springform tin and chill in the refrigerator while making the filling.
- Make the Cheesecake Filling: Combine the soft cream cheese and icing sugar in a bowl and beat together until smooth. Add the double cream and vanilla extract, then continue whipping until the mixture begins to thicken. Alternatively, whip the double cream separately to stiff peaks and fold it gently into the cream cheese mixture. Once thickened, fold in the quartered mini creme eggs carefully to distribute evenly.
- Assemble the Cheesecake: Spread the creamy cheesecake filling over the chilled biscuit base, smoothing it out evenly. Cover the cheesecake and refrigerate for at least 5 to 6 hours, preferably overnight, to allow it to set fully.
- Prepare the Ganache: Place dark and milk chocolate along with the 100 ml double cream into a microwave-safe jug or bowl. Microwave for 30 seconds, then stir until combined. Continue microwaving for 10-second bursts, stirring well after each, until the ganache is smooth and glossy.
- Decorate the Cheesecake: Carefully remove the set cheesecake from the springform tin. Pour the ganache over the top, allowing it to drip gently over the edges. Refrigerate for 10 minutes to set the ganache. Whip the remaining 150 ml double cream with 2 tablespoons of icing sugar until stiff peaks form. Pipe small rosettes of cream onto the cheesecake and top each with a halved creme egg. Finish by sprinkling your favorite colorful sprinkles over the top for a festive touch.
- Serve and Enjoy: Once decorated, slice and serve this indulgent no-bake Creme Egg Cheesecake to your guests and enjoy the delicious combination of creamy, crunchy, and chocolaty flavors.
Notes
- For a smoother filling, ensure the cream cheese is at room temperature before mixing.
- Chill the mini creme eggs before folding them in to prevent melting.
- You can adjust the amount of creme eggs in the filling based on preference.
- Use a sharp knife dipped in hot water to cut neat slices of the cheesecake.
- Store the cheesecake covered in the refrigerator and consume within 3 days for best freshness.
- Microwave safety tip: heat ganache in short bursts to avoid overheating and curdling the cream.
Keywords: No-Bake Cheesecake, Creme Egg Cheesecake, Easter Dessert, Chocolate Cheesecake, No Bake Dessert