Vegan Easter Egg Cheesecake

Chocolate Easter egg filled with a no bake dairy free cheesecake and a biscuit base, an easy vegan Easter dessert!

Course Dessert

Cuisine British

Keyword easter, vegan

Prep Time 30

Setting time 2

Total Time 2 30

Servings

Calories 640kcal

Author thebakingexplorer

Ingredients

For the Easter egg

150 g Dairy free Easter egg I used a Doisy & Dam Really Good Egg

For the biscuit base

60 g Digestive biscuits crushed
25 g Dairy free butter melted

For the cheesecake

185 g Dairy free cream cheese I used Philadelphia
30 g Icing sugar
1 tsp Vanilla extract
75 g Dairy free cream I used Oatly Whippable Cream

For decoration - optional, decorate however you like!

45 g Dark chocolate
50 g Vegan mini eggs I used Doisy & Dam Good Eggs

Metric - US Customary

Instructions

To cut the Easter egg in half, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate
To make the biscuit base, crush the biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
Melt the dairy free butter, either in the microwave or in a small pan, and add it to the biscuit crumbs. Mix well until the mixture looks like wet sand
Divide the biscuit base evenly between the Easter egg halves, use the back of a small spoon to press it down gently until it is compact and even. Place them in the fridge to chill while you make the filling
To make the cheesecake filling, put the dairy free cream cheese, icing sugar, dairy free whippable cream and vanilla extract into a mixing bowl and mix with an electric mixer until smooth and thickened
Divide the filling between the Easter egg halves and use a small palette knife, or the back of a small spoon to gently press the mixture into them and smooth the top
Put into the fridge to set for at least 2 hours
To decorate, melt the dark chocolate. You can do this in the microwave, start with a 30 second blast, then stir. Blast in 10 second intervals, stirring between each one. Drizzle the dark chocolate over the top of the cheesecakes, and decorate with the vegan mini eggs - or any vegan Easter treats you prefer
Serve immediately, or store in the fridge for 3 days

Notes

I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, plus lots of them are vegan and dairy free, but you could substitute if for another similar vegan friendly biscuit like ginger nuts or Hobnobs.
You can use either a dairy free butter alternative or a dairy free baking spread for the biscuit base.
The Easter Egg I used for this recipe was a Doisy & Dam Really Good Egg.
For the filling, I used Philadelphia plant based cream cheese and Oatly Whippable Creamy Oat.
I used dark chocolate and vegan mini eggs (Doisy & Dam Good Eggs) to decorate the cheesecakes, but you can decorate with anything you like - dairy free white chocolate, other dairy free Easter treats, dairy free caramel sauce... there are lots of yummy choices! Of course make sure to check the labels if you want to serve this to vegans or anyone with a dairy intolerance or allergy.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition