Cadbury Creme Egg Cheesecake

This easy Easter cheesecake takes all the flavors of the classic Cadbury creme egg and turns it into a delicious, no-bake treat.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Chill Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 12 bars 1x
  • Category: Dessert
  • Cuisine: American


Units Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 7 tbsp unsalted butter, melted

For the filling:

  • 1 pack (7g) unflavored gelatin
  • 2 tbsp water
  • 3 packs (24oz) cream cheese, at room temperature
  • 14oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips, melted

For the topping:

  • 8 Cadbury creme eggs
  • 1 cup assorted chocolates
  • Sprinkles


  1. Line a 9"x9" square pan with parchment paper.
  2. In a bowl, stir together the graham cracker crumbs and melted butter.
  3. Press the mixture into the bottom of the parchment paper lined pan. Refrigerate.
  4. In a small bowl, combine the gelatin and water.
  5. Add the vanilla extract to the cream cheese and beat on high until smooth and lump-free.
  6. Microwave the gelatin for 5-10 seconds or until liquified. Whisk into the sweetened condensed milk.
  7. Slowly pour the sweetened condensed milk mixture into the cream cheese while continuing to beat on low. 
  8. Increase the speed to medium-high and continue beating until the mixture is once again smooth and lump-free.
  9. Spoon about 1/4 of the filling into a separate bowl and fold in the melted chocolate.
  10. Alternating between vanilla and chocolate, spoon the filling over the crust. Use a knife to swirl.
  11. Top with Cadbury creme eggs, chocolates and sprinkles.
  12. Refrigerate overnight or for at least 6 hours.

Keywords: cadbury creme egg cheesecake, easter cheesecake, no-bake cheesecake