Vegan Mini Egg Cheesecake

5 from 1 vote

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

Prep Time15

Chilling time6

Total Time6 15

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: digestive biscuits, icing sugar, mini eggs, vanilla paste, vegan butter, vegan cream, vegan cream cheese, vegan white chocolate

Servings: slices

Calories: 516.04kcal

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 teaspoon 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