This incredible no-bake Easter cheesecake is so easy to make yet it’ll wow everyone who tastes it!
It’s a chocolatey, rich and delicious cheesecake is bound to be a hit this Easter.
It takes minutes to prepare, you can top with all your favourite Easter chocolates and the whole thing comes out looking stunning.
Here’s what to do.
Ingredients
- 100 g (3.5 oz) butter
- 250 g (8.8 oz) digestive biscuits crushed
- 560 g (1.2 lb) cream cheese
- 100 g (3.5 oz) caster sugar
- 300 ml (10.1 floz) double cream
- 150 g (5.3 oz) milk chocolate finely grated
- 3 chocolate bunnies
- 3 chocolate eggs halved
- 1.5 creme eggs halved
- 80 g (2.8 oz) chocolate mini eggs
Equipment
- 1 medium (18cm/7inch) loose-bottomed cake tin
Instructions
To make the base
Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a very coarse crumb.
Melt the butter and add to the biscuits.
Mix until all the butter is absorbed.
Straight away, before the butter cools, press the biscuit mix firmly into the bottom of a medium (7 inch/18cm) loose bottom cake tin cake tin, then refrigerate while you work on the filling.
To make the filling
Put the cream cheese, sugar and cream in a bowl.
Whisk until very thick and stiff.
Add the grated chocolate.
Fold through.
Spoon the filling onto the biscuit base and level off the surface. Chill overnight.
To decorate
To release the cheesecake from its tin, run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.
Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to safely transfer to a cake stand and serve.
Top with the chocolates of your choice, pressing gently into the surface in whatever pattern takes your fancy. I started with three chocolate bunnies, then cut creme eggs in half and placed them open side up to show off the enticing fillings.
I then added an array of mini eggs and smaller chocolate eggs to complete the decoration.
Once your toppings are in place, your cheesecake is ready to serve.
Make sure to refrigerate any remaining cheesecake straight away, to keep it fresh.
Enjoy and happy Easter!
Pointers, tricks and troubleshooting tips for the perfect no-bake Easter cheesecake
Is no-bake Easter cheesecake easy to make?
This no-bake Easter cheesecake recipe is really easy to make.
The base is just digestive biscuits (or graham crackers) mixed with butter, and the filling can be made in a single bowl in a couple of steps.
Your cheesecake doesn’t need any time in the oven, and once your cheesecake has chilled, decorating it is simply a case of piling the top high with your favourite Easter chocolates.
Will I need any special equipment to make no-bake Easter cheesecake?
I like to use a food processor to quickly whizz the biscuits down to a fine crumb, ready to make the base, but if you don’t have one, it’s no problem. You can crumble the biscuits by hand, or put them in a ziplock bag and smash with a rolling pin.
Similarly, I’d recommend an electric whisk to make short work of beating your no-bake Easter cheesecake filling, but you can definitely do it by hand.
I really recommend picking up a loose-bottomed cake tin for making cheesecake as it makes it so much easier to release your cheesecake from the tin in one piece. After all, you can’t easily turn your cheesecake upside down to turn it out without risking damaging the top of your filling.
However, if you don’t have a loose-bottomed tin and really want to make this no-bake Easter cheesecake, I recommend keeping it in the tin during decoration and slicing, then lifting the slices out one by one with a cake slice or palette knife.
Check the recipe card for a full list of the recommended equipment for this recipe.
Where can I buy Easter chocolates?
You should be able to find mini eggs, chocolate bunnies and other types of chocolate eggs in all supermarkets from as early as the first week of January.
Some supermarkets even begin stocking Easter chocolate in December!
If you’re planning to do lots of baking with Easter chocolates, it can sometimes work out cheaper to bulk buy on Amazon.
Is no-bake Easter cheesecake suitable for vegetarians?
There are no meat products in this no-bake Easter cheesecake. Some cheesecakes are set with gelatine, but this one gets its firm texture from whipped cream, cream cheese and grated chocolate, so it’s entirely suitable for vegetarians.
Always check the label on any of the chocolates you use on the top to make sure that they too are suitable for vegans.
Is no-bake Easter cheesecake recipe suitable for vegans?
As no-bake Easter cheesecake is made with butter, cream, milk chocolate and cream cheese, it is not dairy-free and so not suitable for a vegan diet.
Is no-bake Easter cheesecake recipe gluten-free?
Digestive biscuits / graham crackers are not gluten-free.
However, if you use a gluten-free biscuit, cookie or cracker and choose gluten-free candy for the topping, then this no-bake Easter cheesecake recipe can be made safely gluten-free.
Always check the labels on all of the ingredients you use to make sure each of them is suitable for a gluten-free diet.
Is no-bake Easter cheesecake keto-friendly?
No-bake Easter cheesecake has a digestive biscuit base as well as sugar in the filling and in the toppings, so is not suitable for a low carb diet.
Is no-bake Easter cheesecake healthy?
No-bake Easter cheesecake is high in sugar and fat so should be enjoyed in moderation as part of a balanced diet.
Always check with your health professional if you have any concerns.
Is this recipe safe to eat while pregnant?
No-bake Easter cheesecake should be safe to eat while pregnant, however, do check with your health care professional for any advice specific for your needs.
This cheese contains a large amount of pasteurised dairy, so as with all dairy products, should be stored in the fridge immediately.
What goes well with no-bake Easter cheesecake?
No-bake Easter cheesecake is great on its own, but you could also drizzle it with a dark chocolate ganache, or top with swirls of squirty cream.
Can I make no-bake Easter cheesecake without chocolate?
I wouldn’t recommend skipping the chocolate in the filling as that’s what helps hold it together, but you can skip putting Easter candy on top of your no-bake Easter cheesecake if you’d prefer.
If you’d like to do this but still want it to have an Easter theme, you could try:
- Adding a couple of drops of yellow food colouring gel to the filling to make it yellow.
- Piping an Easter message onto the top of the cheesecake using melted chocolate, ganache or frosting.
- Making the cheesecake in an Easter-themed tin – perhaps in the shape or a chick, rabbit or egg.
I haven’t got digestive biscuits, can I use different cookies in my no-bake Easter cheesecake?
You can use pretty much any biscuit, cookie or sweet cracker to make the base of your no-bake Easter cheesecake.
Can I add extra chocolate to my no-bake Easter cheesecake?
I would recommend sticking with the recommended amount of grated chocolate in the filling as it’s balanced just right to help hold the cheesecake together and lend flavour without being overpowering or gritty.
When it comes to topping your no-bake Easter cheesecake, you can add as much chocolate as you like – the only limit is how much you can get to balance on the cake!
Can I make no-bake cheesecake ahead?
No-bake cheesecake is the perfect make-ahead recipe for Easter, as it needs to firm up overnight.
Make the base and filling, pop it in the fridge overnight, and then decorate the next day. As it’s just a case of piling on Easter chocolate or candy, this is a great activity to do with the kids.
How should I store this recipe?
As this recipe is no-bake and contains dairy products, you should store it in the refrigerator to make sure it’s firm and fresh.
Store it in an airtight container.
How long will no-bake Easter cheesecake keep in the refrigerator?
If stored correctly, your no-bake Easter cheesecake should last five days.
If you don’t think you’ll finish it by then, get it into the freezer as soon as possible.
Can I leave no-bake cheesecake out on the counter?
No, you should no leave dairy-based products out on the counter.
As soon as you have served your no-bake Easter cheesecake, any remaining should be placed straight back into the fridge.
It will not be safe to eat if left out of the fridge for more than two hours, or possibly less if you’re living in a hot climate.
Can I freeze no-bake cheesecake?
Yes, you can freeze no-bake cheesecake in a sealed container – it may change the texture a little, but it will still be very good.
You can freeze your cheesecake in one piece, or cut into slices and freeze them a centimetre (half inch) or so apart so that you can take just what you want out of the freezer and leave the rest.
How long with frozen no-bake cheesecake last?
If your freeze this no-bake cheesecake safely, it should last for up to three months.
What is the best way to defrost no-bake Easter cheesecake?
You shouldn’t use any heat to defrost no-bake Easter cheesecake. Instead, remove from the freezer and place in the fridge overnight to defrost, then eat the next day.
Can I make this recipe in a different quantity?
You can make a smaller or larger no-bake Easter cheesecake by simply using the slider on the recipe card – this changes all of the quantities while keeping them in proportion.
If you do change the quantities, just be conscious of the tin size you use. For example, if you halve all the ingredients but still use an 18cm (7inch) tin, you will get a thinner base and a shallower cheesecake.
Can I make no-bake Easter cheesecake in a different tin/tray?
You can no-bake Easter cheesecake in any size tin your choose – provided the filling fits!
Bear in mind that a large tin will give a thinner base and a shallower cheesecake, while a smaller tin will give a thicker base and taller cheesecake.
Square or rectangular tins also work well, just be aware that if they don’t have a loose-bottom, you will probably need to decorate and slice in the tin and it would be very difficult to lift the cheesecake out in one piece.
Can I make no-bake Easter cheesecake in individual portions?
I haven’t tried making this no-bake Easter cheesecake in single portions, but it should be possible by dividing the mixture between 12-16 small ramekins.
If you try it, let me know how you get on!
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
You can use a stand mixer to make no-bake Easter cheesecake if you wish. I recommend using the balloon whisk attachment.
Beat the filling until it’s very thick and firm, almost like butter and scrape down the sides at least once or twice to make sure all of the filling has been evenly incorporated.
Can I make no-bake Easter cheesecake with a food processor?
You can make the filling in a food processor if you have a beating attachment. It’s really important that you whip the filling of your no-bake Easter cheesecake until it’s very thick and firm, so a normal blade attachment will probably not do the job.
Can make no-bake Easter cheesecake in the oven, slowcooker, pressure cooker or Instapot?
No-bake Easter cheesecake is specifically designed to be made without the use of heat. Don’t put this one in the oven or any kind of cooker as it will simply melt!
If you would rather make a baked cheesecake, try my gingerbread baked cheesecake or my baked chocolate cheesecake.
Why is the base of my no-bake Easter cheesecake crumbly?
Make sure to smash or food process your cookies down to a fine crumb before mixing with the melted butter, then be sure to tip the mix into the tin straight away and press the mix down firmly.
If the cookie crumbs are too coarse or have large lumps, this can create weak points in the base that cause it to crumble.
Also, make sure to chill your base while you’re making your filling and you should find that it holds together really well and cuts neatly when you finally come to serve your no-bake Easter cheesecake.
Why didn’t my no-bake Easter cheesecake set?
It’s important that you beat the no-bake Easter cheesecake filling ingredients together until they’re really stiff. The filling should seem almost like butter.
Also, don’t forget to add the grated chocolate as this is also an important element in helping the no-bake Easter cheesecake firm up so that it can be sliced beautifully.
Finally, it’s really important that you chill your cheesecake overnight to give it time to firm up. Once ready to serve, don’t leave any leftover cheesecake out on the counter and it will soften up again.
Why can’t I get my no-bake Easter cheesecake out of the tin?
As described above, it’s really worth investing in a loose-bottomed cake tin to make your no-bake Easter cheesecake in, as unlike with a firm sponge cake, it’s very difficult to turn out a dessert with a soft-filling. In this case, you’ll need to leave the cheesecake in the tin, cut into slices and then lift these out individually.
If you are using a loose-bottomed tin as per the recipe, make sure to run a warm, dry knife around the inside edge of your tin before standing it on a food can or similar and gently easing the sides down. Your no-bake Easter cheesecake should release from the tin smoothly and easily.
If it starts to lean or lose its shape, it probably hasn’t chilled for long enough, or the filling was not beaten enough – see above for tips.
If you are having trouble getting the base of your cheesecake to release from the base of the tin, run a palette knife under the hot tap, then dry it and run it carefully under the base of your cheesecake to release it from the tin base.
Can I add/change the flavours in no-bake Easter cheesecake?
Without any extra flavourings, this cheesecake tastes of smooth, mild, gently sweet cream cheese, with flecks of creamy milk chocolate.
You try adding just a drop or two of flavoured essence to your filling for an extra treat. I I think peppermint, orange or coffee essence would all work well – though no all at the same time!
Why is cheesecake called cheesecake?
As you’d expect, cheesecake is called cheesecake because it’s typically made with cheese! In Italy, they tend to use ricotta cheese, while in the USA and UK, we tend to use cream cheese.
What is the origin of cheesecake?
It is thought that cheesecake was first made in Ancient Greece as far back as 2000BC, but the baked cheesecakes we know today tend to have their recipe origins in Italy and New York.
The “no-bake” cheesecake is a great response to busy lives, requiring no time in the oven and silky, creamy cheesecake that’s sure to be a winner.
Print this no-bake Easter cheesecake recipe
No-bake Easter cheesecake
Ingredients
- 100 g (3.5 oz) butter
- 250 g (8.8 oz) digestive biscuits crushed
- 560 g (1.2 lb) cream cheese
- 100 g (3.5 oz) caster sugar
- 300 ml (10.1 floz) double cream
- 150 g (5.3 oz) milk chocolate finely grated
- 3 chocolate bunnies
- 3 chocolate eggs halved
- 1.5 creme eggs halved
- 80 g (2.8 oz) chocolate mini eggs
Equipment
- 1 medium (18cm/7inch) loose-bottomed cake tin
Instructions
To make the base
- Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a very coarse crumb.
- Melt the butter and add to the biscuits. Mix until all the butter is absorbed.
- Straight away, before the butter cools, press the biscuit mix firmly into the bottom of a medium (7 inch/18cm) loose bottom cake tin cake tin, then refrigerate while you work on the filling.
To make the filling
- Put the cream cheese, sugar and cream in a bowl. Whisk until very thick and stiff.
- Add the grated chocolate. Fold through.
- Spoon the filling onto the biscuit base and level off the surface. Chill overnight.
To decorate
- To release the cheesecake from its tin, run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.
- Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to safely transfer to a cake stand and serve.
- Top with the chocolates of your choice, pressing gently into the surface in whatever pattern takes your fancy. I started with three chocolate bunnies, then cut creme eggs in half and placed them open side up to show off the enticing fillings.
- I then added an array of mini eggs and smaller chocolate eggs to complete the decoration.
- Once your toppings are in place, your cheesecake is ready to serve.
- Make sure to refrigerate any remaining cheesecake straight away, to keep it fresh.
Video
Notes
Nutrition
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Candace says
Oh Emily, this looks amazing! If I can change the creame eggs for caramel omes it would be perfect
Emily Leary says
Yes!!!