Description
This No-Bake Creme Egg Cheesecake is a decadent and creamy dessert perfect for any occasion. Featuring a crunchy biscuit base, a luscious cream cheese filling studded with chopped mini creme eggs, topped with a rich chocolate ganache and decorated with whipped cream, halved creme eggs, and colorful sprinkles. It’s an easy-to-make indulgence that requires no baking, just chilling.
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 and 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 fine crumbs. Alternatively, place biscuits in a bag and crush manually. Mix the crumbs with melted unsalted butter by pulsing a few times until well combined. Press this mixture firmly and evenly into the base of a 20cm (8 inch) deep springform tin. Place the tin in the refrigerator to chill while preparing the filling.
- Make the Cheesecake Filling: In a bowl, mix the soft cream cheese and icing sugar until smooth. Pour in the double cream and vanilla extract, then whip the mixture until it begins to thicken and hold shape. Alternatively, whip the cream separately to stiff peaks and fold it gently into the cream cheese mixture. Fold in the chilled and quartered mini creme eggs carefully to distribute evenly.
- Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled biscuit base. Cover the tin with cling film or a lid and refrigerate for at least 5-6 hours, preferably overnight, to set firmly.
- Prepare the Ganache: Combine the dark and milk chocolate pieces with the double cream in a microwave-safe jug or bowl. Microwave for 30 seconds and stir thoroughly. Continue microwaving in 10-second bursts, stirring well each time, until the ganache is smooth and glossy.
- Decorate the Cheesecake: Carefully remove the cheesecake from the springform tin. Pour the ganache over the top, allowing it to drip artfully down the sides. Return the cheesecake to the refrigerator to set the ganache for about 10 minutes. Meanwhile, whip the double cream with icing sugar until peaks form, then pipe small dollops of cream onto the cheesecake. Place a halved creme egg on each dollop and sprinkle with your favorite colorful sprinkles.
- Serve: Slice and enjoy your rich and indulgent no-bake Creme Egg Cheesecake!
Notes
- For best results, use full-fat cream cheese and double cream to achieve a creamy texture.
- Chilling the mini creme eggs before chopping helps keep their shape in the filling.
- You can adjust the number of mini creme eggs in the filling to your taste preference.
- If you don’t have a microwave, melt the ganache over a double boiler.
- Make sure to chill the cheesecake for the recommended time to help it set properly.
- This cheesecake keeps well in the refrigerator for up to 3 days.
Keywords: No-Bake Cheesecake, Creme Egg Dessert, Easter Dessert, Chocolate Ganache, Cream Cheese Cake, No Bake Recipe