Go Back
no bake creme egg cheesecake

No-Bake Creme Egg Cheesecake

Aimee Field
My love for the humble creme egg knows no bounds, but add a chocolatey base and vanilla cheesecake filling and you've got a dream combination!
Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 8 hours 15 minutes
Total Time 8 hours 45 minutes
Course Dessert
Cuisine British
Servings 10 Slices

Ingredients
  

  • 300 g double chocolate digestives
  • 100 g unsalted butter
  • 560 g full-fat cream cheese
  • 100 g icing sugar
  • 450 ml double cream
  • 1 tsp vanilla bean extract
  • yellow/orange gel food colouring
  • 4 bags of mini creme eggs

Instructions
 

  • Firstly, place your mini creme eggs into the freezer to chill whilst you make the base and filling.
  • To make the biscuit base: Blitz the biscuits in a food processor until they are a fine crumb. Then melt the butter either in a pan on the hob or in a microwave, then pour over the biscuit crumbs and stir together until well combined. Tip into a 8" cake tin, (lined with baking paper on the base and sides) and press down firmly and evenly. Then chill in the fridge whilst you make the filling (at least 15 minutes).
  • For the filling: Mix the cream cheese and icing sugar together until smooth using a stand or hand-held mixer, this will only take a few seconds. Whilst mixing slowly, pour in the double cream and vanilla. Then increase the speed slightly, and continue to mix until the mixture thickens. This won't take too long, so keep an eye as you don't want to over-mix and split the mixture.
  • Once thick, take a 1/3 of the mixture and place into a separate bowl and add the yellow or orange food colouring to achieve your desired creme egg 'yolk' colour. I used a combination of both colours, but its a personal preference. Then quarter three bags of the chilled mini creme eggs and fold them into the un-coloured mixture by hand.
  • To assemble: Spread both mixtures onto the chilled biscuit base, dotting the 'yolk' coloured filling randomly. Try not to mix the colours together too much. Then leave in the fridge to chill overnight.
  • In the morning, quarter the final bag of mini creme eggs and add to the top of cheesecake for decoration.

Notes

Will keep in the fridge for up to 5 days.
Keyword cheesecake, Creme Egg, easter, No-bake