Creme Egg Cheesecake Bites {No-Bake!}
Prep time
Total time
Serves: 12
  • For the base:
  • One packet (154g) original oreos
  • 65g melted unsalted butter
  • For the cheesecake:
  • 284ml tub double cream
  • 250g full fat cream cheese
  • 85g cocoa powder
  • 150g icing sugar
  • 1 tbsp vanilla extract or vanilla bean paste
  • For the topping:
  • 6 regular or 12 mini Creme Eggs
  • 50g melted milk chocolate
  1. For the base:
  2. Prepare your tin by greasing the muffin holes with a little melted butter. To make the base, blitz your oreos in a food processor until they're crumbs, or if you'd rather do it by hand, pop them into a large sandwich bag and smash them to bits with a rolling pin. Transfer the oreo rubble to a bowl and stir in the melted butter.
  3. Don't worry about the mixture not clumping together, it will set in the tin. Put a scant tablespoon of oreo bits into each hole and press down firmly with the back of a fork. Pop the tray into the fridge to chill.
  4. For the cheesecake:
  5. Right, we need to get the double cream until it reaches soft peaks (quite thick, similar to what you'd pop onto a trifle!). It's easier with an electric mixer or in a mixer, but you can also do it by hand.
  6. To your now fluffy and thick cream, add the cream cheese and vanilla and mix well. Next, use a sieve to sift in the icing sugar and cocoa powder to the bowl - both are very lumpy so don't skip the sifting! Stir to incorporate everything, then taste and see if you're happy with the level of sweetness - add a little more sugar if you'd like to.
  7. Dollop 1 heaped tablespoonful of cheesecake mixture on top of each oreo base, and use the back of a teaspoon to gently press them down and smooth the tops (dip the spoon in hot water then dry off for a smooth top). Chill in the fridge for at least one hour, or overnight - or in the freezer for quicker chilling (30 mins).
  8. For the topping:
  9. Arrange halved creme eggs on top of the cheesecakes and drizzle with melted chocolate to serve.
Keep for up to a week in an airtight container in the fridge.
Recipe by Kerry Cooks at