No-bake Easter cheesecake

No-bake Easter cheesecake

1 h
Embrace the essence of Easter with our exquisite no-bake Easter cheesecake, a perfect blend of traditional flavours and festive decorations. This no-bake wonder is the ideal choice for your Easter celebrations, combining the nutty crunch of pistachios and biscuits, the creamy richness of vanilla-infused cream cheese, and a zesty lemon curd topping. Its vibrant decorations of Easter eggs, pistachios, and edible flowers transform it into a visual delight, making it not only a feast for the palate but also a treat for the eyes.


  • Melt butter and mix with biscuits and pistachio nuts.
  • Line a springform tin (approx. 22 cm in diameter) with baking paper. Line the sides with a cake collar.
  • Spread the biscuit base in the springform tin, pressing it firmly together and about 5 cm up the sides of the tin. Place the base, covered, in the refrigerator.
  • Soak gelatine leaves in cold water for about 10 minutes.
  • Scrape the seeds from the vanilla pod and mix them with a bit of the sugar.
  • Whisk vanilla, the rest of the sugar, double cream, and lemon zest to a light foam. Add cream cheese and creme fraiche and whisk briefly.
  • Heat lemon juice.
  • Lift the gelatine out of the water, retaining the water that clings to it, and dissolve it in the warm lemon juice. Cool the gelatine mixture with a bit of the cheese filling.
  • Pour the gelatine mixture into the cheese filling in a thin stream, whisking with an electric mixer, so the gelatine quickly mixes with the filling.
  • Spread the cheese filling over the biscuit base in the springform tin. Place the cake, covered, in the fridge overnight.
To serve
  • Remove the tin, peel off the cake collar, and place the cake on a serving dish.
  • Carefully spread lemon curd on the surface of the cake.
  • Decorate with pistachios, Easter eggs, lemon thyme, and/or edible flowers just before serving.

Have you tried using a cake collar? It is necessary to make a flawless presentation with smooth and straight lines, but luckily, it is also very easy to use. Cake collars make sure you get neat edges and makes it easier to free the cheesecake from the sides of the tin. You can buy them in most supermarkets, or you can create your own from a plastic pocket.


Move the cake from the tin to a serving dish right after you take it out of the refrigerator. It is easier to move without the base breaking when it is completely cold.


150 g
Digestive biscuits, crushed
300 g
Pistachios nuts, unsalted, finely chopped
50 g
Cakes collar (approx. 8 cm wide)
Gelatine leaves
Vanilla pod (seeds from it) or 1 tsp vanilla paste
125 g
Double cream
250 ml
Unsprayed lemon zest
1 tbsp
Cream cheese
200 g
Creme fraiche
250 ml
Lemon juice, freshly squeezed
2 tbsp
Lemon curd
200 g
Pistachios nuts, unsalted, finely chopped
Dragée Easter eggs or other filled Easter eggs
Stems of lemon thyme and/or edible flowers

Celebrate Easter with a beautiful no-bake Easter cheesecake

Welcome the joy and freshness of spring with our stunning no-bake Easter cheesecake, an ideal centrepiece for your Easter table. This cake is a feast for your taste buds, embodying the spirit of the season with its elegant flavours and presentation with soft, yellow colours as well as pops of bright colours from the decorations on top. The flavour makes you yearn for just one more slice, and if you are a cheesecake enthusiast, this beauty is a must-have on your Easter menu. Adorned with Easter treats such as dragée eggs and beautiful colours, it is both a culinary delight and a visual treat.

A biscuit base with pistachios

At first, it seems like a classic cheesecake base, but this one is enhanced with finely chopped pistachio nuts. The rustic texture creates a delightful foundation, setting the stage for the creamy filling above. Each bite offers a pleasant crunch with the pistachios adding an earthy and nutty depth, making the base more than just structural, but a key element of the overall flavour experience.

Cream cheese filling with vanilla and a lemon curd on top

At the heart of our no-bake Easter cheesecake is a luxuriously smooth cream cheese filling, sweetened with vanilla and pepped up with lemon. The fresh lemon curd topping serves as a balancing counterpart to the rich cream cheese. It complements rather than overpowers, creating a harmonious blend of flavours that is both refreshing and rich, perfectly suited for the velvety texture. This combination is perfect for those who appreciate a subtle citrus touch in their desserts, mellowed by a sweet, soft cream cheese filling. If you are a fan of lemon desserts, do not miss out on our delicious lemon meringue pie, a perfect recipe for those who cannot get enough of the tangy, zesty lemon flavour. You can also check out our easy lemon loaf cake with delicious lemon icing.

Bring out the Easter atmosphere with the right decoration

Making an Easter showstopper is easy with this cheesecake. The yellow colours and lemon curd top make for the perfect canvas for Easter-inspired decorations such as dragée Easter eggs, green pistachios, fresh herbs, and colourful edible flowers. Adding sprigs of lemon thyme and flowers enhances both the visual appeal and the aroma, creating a truly festive cake perfect for the holidays. You can use your favourite Easter eggs, choosing from different sizes, colours, and flavours. Chocolate is always delicious and filled versions make for a tasty treat when you take a bite.

Personalise this no-bake Easter cheesecake

There is nothing as easy as a no-bake cheesecake, which means you can spend some time decorating and personalising it. For example, add a personal touch by making small peaks of whipped cream on top. Whip 250 ml of double cream and transfer it to a piping bag fitted with a large star nozzle. Create elegant peaks around the edge of the cheesecake and nestle small Easter eggs on top for an extra festive touch. You can also experiment with the citrus flavour. Substitute half the lemon juice and lemon zest with the juice and zest from oranges for a sweeter touch or limes for a zestier touch. If you do so, make sure to taste the filling before letting it set, and add a bit more vanilla if it is too sour.