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With a quick homemade graham cracker crust and an ultra creamy no-bake base, this Cadbury Egg Cheesecake is my very favorite Easter dessert.

Side view of homemade cheesecake with cadbury eggs on a cake stand.

You’re going to LOVE this No-bake Cheesecake with Cadbury Eggs

If you’re looking for a unique and delicious dessert to serve this Easter, try my Cadbury Egg Cheesecake – it is SHOWSTOPPING. A spin-off of my trending no-bake cheesecake recipe, this Cadbury Egg version is every bit the quintessential decadent, elegant, and supremely delicious Easter dessert.

In this recipe, I teach you how to quickly make your own graham cracker crust (it’s dang easy) and walk you through how to make an easy ‘cheater cheesecake’ that will taste like you’ve been moonlighting as a Cheesecake Factory baker. With more flavor than you’ll know what to do with, this easy cheesecake recipe with Cadbury Eggs calls for pudding mix instead of a complicated grocery list so you can mix this up quickly and get on with your day.

Close up of a slice of cadbury egg no-bake cheesecake on the counter.

What you’ll need to make Cadbury Egg Cheesecake

Graham cracker crumbs – I like to crush my graham crackers with a couple of pulses in a food processor, but a ziplock bag and a rolling pin will do the trick.
Salted butter, melted – I ALWAYS use salted butter.
Whipping cream
Granulated sugar
Cream cheese – I recommend going for regular (not low-fat) cream cheese here.
Cheesecake (or vanilla) flavored pudding mix – I have typically done Cheesecake flavored pudding, but if you cannot find it Vanilla will work well.
Crushed cadbury mini eggs + extra for garnish – I usually place the Cadbury Mini Eggs in a ziptop bag and roll over it with my rolling pin a few times to get these crushed, but not *too crushed.
Hot fudge topping – You can make this from scratch with my homemade hot fudge recipe or buy a premade version from the store.

Aerial view of a cadbury egg cheesecake topped with fudge and more cadbury mini eggs.

Steps for making the perfect No-Bake Cadbury Egg Cheesecake

Start by combining the graham cracker crumbs and melted butter in a small bowl.
Once your cracker mixture is combined, press it into the bottom of a 9 inch springform pan. Refrigerate until needed.
In the bowl of a stand mixer, whip together the cream and sugar until stiff peaks form. Transfer to a separate bowl.
Now mix the cream cheese until smooth.
Scrape the sides of the bowl and slowly add the pudding mix powder to the cream cheese while mixing. Scrape down the sides periodically while mixing.
Once the cream cheese mixture is smooth, add the whipped cream to the cream cheese mixture one scoop at a time until all of the whipped cream has been added.
Fold in the crushed cadbury mini eggs.
Pour the mixture into the prepared graham cracker crust and spread smooth.
Refrigerate for at least a few hours, if not overnight before getting ready to serve.
Right before serving, heat the hot fudge topping until warm and then pour and spread over the top of the cheesecake and top with more mini eggs for garnish if desired.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Enjoy!

Side view of a slice of cadbury egg cheesecake on the counter.

How do I store homemade cheesecake?

Since this is technically a no-bake cheesecake recipe, you will store this covered in the fridge for up to 4 days.

Can I freeze no-bake cheesecake with Cadbury Eggs?

You sure can! Once it is completely assembled and set, cover it tightly with plastic wrap and store in the freezer for up to 2 months. When you’re ready to serve, let it thaw in the fridge.

Side view of a slice of cadbury egg cheesecake on the counter. Across the top it says "Cadbury mini egg cheesecake. psst it's no bake"

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