Vegan Mini Egg Cheesecake
This Vegan Mini Egg Cheesecake is the perfect showstopping dessert for Easter day. Best of all it is suitable for anyone following a plant based diet. Get the recipe below.
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A decadent Easter dessert
You don’t have to go without rich and creamy cheesecake when you turn vegan. With my recipe below you can indulge in a slice or two of vegan cheesecake which mimics the real deal.
I’ve made this particular cheesecake Easter themed by topping it with vegan mini eggs but to be honest you could add a whole range of different toppings. The choice is yours.
How to make a vegan cheesecake
What’s so good about this particular vegan cheesecake recipe is that it’s no bake, doesn’t require a water batch and doesn’t include ingredients such as coconut cream, cashews or tofu.
Instead it uses the vegan versions of the ingredients you’d expect to find in a regular cheesecake! The result is a cheesecake as close to a dairy version as you can possible get.
To make the cheesecake there are very few steps.
- Make the biscuit base by pressing crushed digestive biscuits mixed with melted butter into the bottom of a loose bottomed cake tin.
- Whip together cream cheese, vanilla paste, icing sugar, vegan whipping cream, melted vegan white chocolate and crushed vegan mini eggs.
- Spoon the cheesecake mix on top of the buttery biscuit base.
- Refrigerate until set.
- Finally decorate with the remaining vegan mini eggs.
I’ve added more detail in the recipe below to make it really easy to follow.
Vegan brands
Unsurprisingly you need quite a few substitutes to make an egg and dairy free cheesecake. To make it easier for you, here are my favourite brands that work perfectly for this recipe.
Vegan butter
My go to vegan butter brands are Flora + and Naturli. It’s important you get the block butter versions, not the spreadable ones. This is so that the buttery biscuit base sets firm when you refrigerate it.
Vegan cream cheese
There are two vegan cream cheeses that are perfect for this recipe as they are nice and thick and creamy. This gives the cheesecake a really rich, decadent texture.
Those brands are Violife and Philidelphia. Both are available in the main UK supermarkets/
Vegan cream
Again there are two go-to brands for vegan cream that can be whipped up nice and thick. They are Elmlea plant based and Oatly whipping cream. When whipped they can get really stiff which will help the cheesecake hold its shape when mixed with the cream cheese and white chocolate.
Vegan mini eggs
There are two good vegan mini egg brands on the market. They are Doisy & Dam and Mummy Meegz. Doisy & Dam are more like dark chocolate and Mummy Meegz are more like milk chocolate inside.
You’ll probably have to buy these online but Doisy & Dam are being introduced in Holland and Barrett so you may find them there.
The recipe
Vegan Mini Egg Cheesecake
Equipment
- 1 8 inch spring form cake tin
Ingredients
For the base:
- 300 g digestive biscuits
- 100 g vegan butter melted
For the filling:
- 400 g vegan cream cheese
- 75 g icing sugar
- 0.5 tsp vanilla paste
- 175 ml vegan whipping cream
- 200 g vegan white chocolate
- 350 g vegan mini eggs
Instructions
- Crush the biscuits into fine crumbs then place them into a large bowl with the melted vegan butter.
- Mix well to ensure the vegan butter is evenly distributed.
- Press the buttery biscuit mix into the bottom of your cake tin.
- Place the tin into the fridge to cool.
- Add the cream cheese and icing sugar to a large bowl.
- Whisk until the icing sugar has dissolved and the cream cheese is smooth.
- Add the vegan cream and beat using an electric whisk until it resembles stiff peaks.
- Melt the white chocolate in a bain marie or the microwave (10 seconds at a time).
- Leave it to cool slightly (so it won’t melt the cream cheese/cream mix).
- Carefully fold it into the cream cheese/cream mix.
- Crush 250 g of the vegan mini eggs and fold these into the mix too.
- Spoon the filling onto the cheesecake base and spread it out evenly.
- Refrigerate for at least 6 hours but ideally overnight.
- Once set, remove the sides of the springform tin and transfer to your serving plate.
- Decorate with the remaining mini eggs.
Nutrition
More vegan mini egg treats
More Easter recipes
For the full range of vegetarian and vegan Easter recipes on the blog, check out the Easter recipe archive.