This Easy No Bake Cadbury Egg Cheesecake will be all the talk at Easter dinner. Not only does it look decadent, it tastes amazing. Perfect Easter dessert.

No Bake Cadbury Egg Cheesecake

One of my favorite desserts to make happens to be No Bake Cheesecakes. I have made so many different variations. Our favorite is our No Bake Reese’s Peanut Butter Cheesecake. Since Easter is just around the corner, I have been brainstorming some ideas for our Easter dessert. Last week, I made some incredible Cadbury Egg Brownies. They were out of this world AMAZING!

Since our Homemade Cadbury Egg filling worked so well in our brownies, I figured that the filling would be perfect in a no bake cheesecake. Wow… Was I right. The layers and the filling worked perfect. If you are a fan of Cadbury Eggs, this cheesecake will blow you away. YUM!

This awesome dessert starts with an OREO cookie crust. I then added a layer of creamy no bake cheesecake with homemade Cadbury Egg Cream filling throughout. Finally topped with a chocolate cheesecake layer.

After making the cheesecake, I decided to add on some yellow whipped topping with some mini Cadbury Eggs to really give it some flare. I did freeze my cheesecake overnight so that our cuts were perfect. You can freeze or refrigerate, the cheesecake will taste great either way.

To make this No Bake Cadbury Egg Cheesecake you will not need many ingredients. It all comes together relatively quickly. Just need the time for layers to chill for a bit. Each layer is very simple.

INGREDIENTS
Creme Egg Filling:
1/2 cup Corn Syrup
1/4 cup softened Butter
3 cup Powdered Sugar
1 tsp Vanilla
Yellow Food Coloring
Crust:
26 Oreo Cookies
4 tbsp melted Butter
1 tbsp Sugar
Cheesecake Filling:
16 oz softened Cream Cheese
1 tsp Vanilla
16 oz Heavy Cream
1 cup Sugar
1/4 cup Powdered Sugar
3 tbsp Cocoa Powder

DIRECTIONS
Cream together corn syrup, 1/4 cup butter and vanilla.
Slowly add 3 cups powdered sugar beating until incorporated.
Add food coloring and beat until blended.
Chill mixture for 30 minutes.
Form into balls and freeze for 30 minutes.
Crush Oreos in food processor and add melted butter and sugar.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat cream cheese and sugar until well mixed. Set aside.
Whip heavy cream and powder sugar until stiff peaks form.
Fold and blend cream cheese mixture into whipped cream mixture.
Pour/spread 1/3 of mixture into springform pan ( I used a 9.5 inch).
Distribute yellow balls throughout filling.
Pour/spread another 1/3 of mixture into pan over yellow balls.
Smooth the top of pan with a spatula.
Add cocoa powder to remaining mixture and mix until well blended.
Pour/spread chocolate mixture on top of white mixture.
Refrigerate for at least 4 hours or until firm.
You can garnish with dollops of whipped topping and Creme Eggs if desired.