Go Back
+ servings
No-bake Easter egg cheesecake - featured image
Print Recipe
5 from 1 vote

Easter Egg Cheesecake

This Easter Egg Cheesecake recipe is quick and easy to make and gives impressive results. A decadent no-bake chocolate cheesecake filling sits on top of a dark Oreo cookie base and Easter treats such as mini eggs are used as the finishing touch.
Prep Time25 mins
Total Time25 mins
Course: Dessert
Cuisine: Worldwide
Servings: 12
Calories: 549kcal


  • 1 x 8-inch (20cm) deep-sided springform cake tin


For the Base

  • 200 g Oreo cookies
  • 75 g Butter

For the Cheesecake

  • 400 g Philadelpia cream cheese full-fat
  • 200 g Dark chocolate 70% cocoa solids
  • 200 ml Double cream (38% fat) heavy cream
  • 75 g Caster sugar
  • 30 g Soured cream
  • 1 tsp Vanilla extract
  • 1 tsp Lemon juice
  • tsp Salt


  • 150 ml Double cream (38% fat) heavy cream
  • 15 g Grated chocolate chocolate flakes
  • 175 g Mini eggs


Make the Base

  • Blitz the Oreos in a food processor until they resemble fine breadcrumbs (there is no need to scrape out the creamy centre)
  • Melt the butter and stir in the cookie crumbs
  • If the removable base of your cake tin has a lip around the edge (many do) then flip it over and use the flatter side. Secure in place with the springform mechanism then press the biscuit base into the tin. Spread it around and press it down firmly using the back of a spoon. Set aside

Make the Cheesecake Filling

  • Melt the chocolate using a bain-marie or in short bursts in a microwave. Once melted set aside to cool (for no more than 5 minutes)
  • In a medium bowl beat the cream cheese, caster sugar and salt together with electric beaters until smooth
  • Next beat in the vanilla extract, lemon juice and soured cream
  • Take a heaped spoonful of the cheesecake batter and briskly stir it into the melted chocolate until smooth (it will be quite thick)
  • Next, add this chocolate mixture into the remaining cheesecake batter and beat until smooth and well combined
  • Pour the double cream into the batter and, using a large spoon or a handheld balloon whisk stir until the cream is mixed in. It should thicken well but if it seems loose continue to mix until it firms up
  • Spoon ⅓ of the cheesecake filling onto the base and spread it out well, ensuring it reaches the sides of the pan (take your time to avoid leaving gaps close to the biscuit base). Level, using a palette knife, then repeat twice more with the remaining filling
  • Level the top, cover and refrigerate for at least 6 hours

Remove from the Baking Tin

  • Run a sharp knife between the cheesecake and the side of the tin to loosen, then release the springform mechanism and lift off the tin
  • Carefully poke a knife between the base of the tin and the cheesecake crust, running it right around the cheesecake until you feel them release from each other. Carefully slide the cheesecake onto a plate or serving board


  • Whip the cream and use to pipe rosettes around the edge of the cheesecake
  • Scatter the grated chocolate into the centre of the cheesecake (a little sprinkled over the cream looks good too). If not serving striaght away then return to the fridge at this point
  • When ready to serve add the mini eggs. Top each cream rosette with an egg then chop the rest roughly and pile into the centre (do not refrigerate the mini eggs as the shells will go soft


Cooking Tips

  • There is no need to remove the cream from the Oreo cookies
  • The easiest way to crumble these cream-filled cookies is in a food processor
  • Use real butter for a fuller flavoured biscuit base
  • Press the biscuits down firmly to create a well packed and firm base on which to spread the cheesecake
  • This recipe has been created using full-fat Philadelphia cream cheese as it is reliably full-flavoured and it has a thick consistency. Sometimes own brand and reduced-fat versions can be much softer and due to this, I cannot recommend them as substitutions. Using them may mean that the cheesecake does not set sufficiently
  • This recipe uses 70% cocoa chocolate, which, when mixed with the other ingredients creates a rich and full-flavoured dessert. For a slightly less intense chocolate flavour replace half of the 70% chocolate with milk chocolate, but expect it to be sweeter
  • I don't recommend using entirely milk chocolate - the end result will lack that deep chocolate taste and likely be very (possibly too) sweet
  • Remember to mix a generous spoonful of cheesecake batter into the melted chocolate and then add this into the rest of the batter. The chocolate is less likely to seize if this step is taken
  • Once the cream has been added take care not to overmix/ overbeat the batter. Keep on mixing until everything is well mixed and no longer runny, then transfer to the tin
  • Use a deep-sided springform cake tin - it will be easy to remove the set cheesecake from this. There is no need to line or grease the tin
  • If the base has a lip around the edge, flip it over and secure in place before using. A flat base makes unmoulding the cheesecake easier
  • To get a well-filled tin without gaps around the edges add ½ of the cheesecake batter, smooth it down and press it to the edges of the tin. Then repeat with the remaining batter
  • To release the cheesecake run a sharp knife between the cheesecake and the edge of the tin before popping the springform mechanism open. Next use a knife to release the biscuit base from the tin - once inserted, run the knife around until you feel the entire cheesecake loosen
  • Remember not to add the finishing touches such as mini eggs until the point of serving as some may bleed colour and soften if added ahead of time, especially when refrigerated


How to Avoid Mini Eggs Bleeding or Going Soft

The downside of using candy-coated eggs (or similar sweets) as a garnish is that they do 'bleed' their colour when in contact with cream. The shells will also go soft if refrigerated. This is not something that can be avoided, it's just what this kind of sweet does, Im afraid.
It's for this reason that I suggest adding the mini eggs right before serving. It's fine to assemble every other aspect of the cheesecake ahead of time, but just refrain from garnishing with the eggs until just before serving. It's the only way to avoid this problem


Storing Leftovers

This Easter egg cheesecake is high in dairy so leftovers must be refrigerated quickly. Cover or wrap the remains and transfer to the fridge for up to 3 days.
Note: I like to remove the mini eggs before refrigerating leftovers and simply replace them with fresh ones when it's time to serve what's left. It's the only way to avoid those pesky soft shells.



This no-bake chocolate cheesecake can be made at any time of the year if the toppings are varied:
  • at Easter top with mini eggs, creme eggs, chocolate bunnies or whatever other seasonal chocolate and candy shapes you can lay your hands on
  • for Christmas, garnish with miniature candy canes, foil-wrapped chocolate Brussels sprouts or any other festive treats you think would look good on top
  • for Valentine's Day try Love Heart sweets or foil-wrapped heart-shaped chocolates
  • and at any other time of the year think along the lines of Rolos, fudge pieces, mint Aero balls, Maltesers, honeycomb etc, etc...
  • alternatively, an entire Oreo cookie pressed into the cream makes a particularly indulgent garnish that chimes with the biscuit base in perfect unison
Nutritional information is calculated on the basis of mini eggs being used to garnish. Alternative decorations will yield different nutritional values. 


Calories: 549kcal | Carbohydrates: 37g | Protein: 6g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 280mg | Potassium: 236mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1093IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg