Easter Egg Cheesecake (No Bake Easter Cheesecake)

Use up those mini Cadbury chocolate covered eggs and make this Easter Egg Cheesecake. An Oreo crumb cookie crust, filled with a creamy and smooth no bake cheesecake filling, and topped off with mini Cadbury eggs. You’ll love how easy it is to make this No Bake Easter Cheesecake. 

For more ways to use up mini Cadbury eggs be sure and try my Cadbury Mini Egg Blondies, Cadbury Mini Egg Cookies, and No Flour Cadbury Egg Cookie Bars. 

No Bake Easter Cheesecake Recipe (with Mini Cadbury Eggs)

If you’re looking for a show-stopper dessert for Easter, that is actually surprisingly easy to make, then you must make this no bake cheesecake recipe with an Oreo crust, cheesecake filling with bits of Cadbury eggs, and then topped off with more mini Cadbury eggs… because, why not?! 

The hardest part is making sure that it gets the necessary chill time in the fridge! Plan ahead and make it the day before. A no bake dessert is the perfect make-ahead dessert for any occasion. 

Ingredients Needed

• Oreo Crust

  • Oreo Crumbs – It’s important that the cookies finely ground into crumbs. The cookie and the cream middle, everything! No need to separate. I use a food chopper or food processor to make sure they are very finely ground into crumbs. 
  • Melted Butter – I prefer using salted butter but unsalted butter can be used with no adjustments necessary. 

• No Bake Mini Cadbury Egg Cheesecake Filling

  • Cream Cheese – For the best taste and thick texture I recommend only using full-fat cream cheese and not the lite or reduced-fat stuff. I also recommend using the name brand Philadelphia cream cheese. I have tested this recipe using store brand vs. name brand, and everyone agrees that it tastes much better using the name brand. 
  • Powdered Sugar – The sweetener for our cheesecake filling. 
  • Vanilla Extract
  • Sour Cream – Again, I recommend using full fat sour cream in this no bake cheesecake recipe. 
  • Cool Whip
  • Mini Cadbury Eggs – Crushed/chopped before adding them into the filling mixture. You will also need more for the topping & garnish for the cheesecake after the refrigeration time. 

Step-by-Step Directions For How To Make Easter egg Cheesecake

Learn how to make this recipe with the easy steps below. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button so you can save the recipe for later. 

• Prep : Grease the bottom and sides of a 9-inch springform pan with shortening or softened butter. Set aside for later. 
• Make The Oreo Crust : Combine the finely crushed Oreo cookies and melted butter in a small bowl. Stir until thoroughly combined. Evenly and firmly press the mixture into the springform pan. Place it in the freezer for 20 minutes while you prepare the rest. 
• Make The No Bake Easter Egg Cheesecake Filling : Use an electric hand mixer to cream together the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Mix in the sour cream and then stir in the thawed Cool Whip. Roughly chop the chocolate eggs and stir them into the cheesecake filling. Pour the cheesecake filling into the springform pan on top of the Oreo crust. 
• Fridge : Cover the springform pan with plastic wrap and refrigerate for at least 8 hours or overnight. 
• Serve & Decorate : Decorate the top with additional mini Cadbury eggs. Cut into slices and serve chilled!

No Bake Easter Cheesecake FAQ’s

• Can I Lighten This Cheesecake Up?

  • Yes you can lighten up this cheesecake if wanted. Here are some things to try – 
    • Cream Cheese : Use lite, reduced-fat cream cheese instead of regular fat. 
    • Greek Yogurt : Substitute plain Greek yogurt for the sour cream. This will make the cheesecake slightly more tart. 
    • Cool Whip : Use lite or fat-free Cool Whip. 
    • Oreo Cookies : Use reduced-fat or thin Oreo cookies for the crust. 

• How To Store Leftovers

  • Any leftover cheesecake must be stored in the fridge, covered in plastic wrap or inside a Tupperware type container, for up to 4 days. 
  • Do not leave the Easter egg cheesecake out at room temperature for longer than 2 hours. 
  • This cheesecake is best served chilled, straight from the fridge. As it sets out, it will soften slightly. 

• Substitution & Variation Ideas

  • Chocolate Candy : Instead of using mini Cadbury eggs try using Easter pastel M&M’s, Hershey’s coated chocolate eggs, or any other type of small chocolate Easter egg candy. 
  • Oreo Cookies : Use any variety of Oreo cookie that you want. Toasted coconut Oreos would be delicious, golden Oreo cookies, chocolate or dark chocolate Oreo cookies would all work well. 
  • Butter : Use salted butter or unsalted butter in the crust recipe. No changes are needed for using either one, it’s just whatever you prefer. I prefer baking with salted butter, so that is what I use. 

• Texture and Flavor Notes For This Recipe

  • Texture : Smooth and creamy with chunks of crispy chocolate eggs and a crumbly crust. 
  • Color : Cream colored, pale cheesecake with specks of pastel color from the chocolate egg candies. 
  • Flavor : Sweet and slightly tangy cheesecake with milk chocolate chunks and a sweet cookie crust. Reminds me of the same flavor as a chocolate chip cheesecake. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Fridge Time : It’s really important that this fridge time is not rushed. Don’t try to only let it refrigerate for 4 hours, thinking it will be fine, cause it won’t. With no baking involved, the fridge allows the cheesecake to set up perfectly thick and it allows time for the cheesecake to chill before serving. 
• Softened Cream Cheese : It’s important that the cream cheese is softened, but not warm at all, before using it in the recipe. Put the cream cheese out at room temperature for about 30 minutes – 1 hour before starting the recipe. Don’t leave the cream cheese out at room temperature for longer than 1 to 2 hours. Once you have blended the cream cheese with the powdered sugar, make sure that there are no lumps. You want the cream cheese mixture as smooth as possible with no lumps. Softened cream cheese will make this possible and will eliminate any lumps in the cream cheese mixture. 
• Finished Cheesecake Tip : You might notice tiny cracks or leaks in the finished cheesecake. That’s from the sugar of the candy shells dissolving inside the cheesecake. It is perfectly fine to eat, and you didn’t do anything wrong. Decorating the top of the cheesecake with mini Cadbury eggs (whole and chopped) will help any small cracks there might be on top. 

More Cheesecake Recipes You’ll Love

• No Bake Snickers Cheesecake Pie – Easy to make no bake cheesecake inside a store-bought graham cracker crust with lots of chunks of Snickers candy bars. 
• Perfect Cheesecake Recipe – This really will yield the best cheesecake ever. Lots of tips for success too!
• Key Lime Cheesecake – Homemade cheesecake with a sweet & tangy key lime flavor. 
• Pumpkin Cheesecake – Two layers of vanilla cheesecake + a layer of pumpkin cheesecake. 
• White Chocolate Raspberry Swirl Cheesecake – White chocolate cheesecake with sweet swirls of raspberry throughout.