Vegan Creme Egg Cheesecake

This delicious no bake vegan creme egg cheesecake pulls out all the stops! With a creamy tangy dairy-free vanilla filling on a cookie crust, stuffed with butterscotch sauce and topped with homemade vegan creme eggs. This is the ULTIMATE Easter dessert!
Prep Time: 1 hour
Setting Time: 4 hours
Total Time: 5 hours
5 from 1 vote
cheesecake with decorated with homemade creme eggs on a white wooden surface.

The ultimate indulgent vegan Creme Egg Cheesecake that’s perfect for the Easter holiday table! The crust is crunchy and sweet, the filling creamy and smooth and there’s a sweet surprise butterscotch sauce centre.

This recipe was kindly sponsored by Nature’s Charm. A brand very close to my heart, Nature’s Charm are a vegan women owned business who specialise in amazing quality coconut products such as condensed sweetened coconut milk, coconut whipping cream and more, all of which are perfect for replacing dairy ingredients!

no bake easter cheesecake

THIS FESTIVE VEGAN CHEESECAKE IS:

  • Perfect for the Easter holiday table
  • Creamy and smooth
  • Indulgent
  • Vegan-friendly
  • No-Bake
  •  

vegan easter cheesecake

WHAT INGREDIENTS WILL I NEED FOR THIS VEGAN CREME EGG CHEESECAKE?

Oreos or Oreo style biscuits: the crust of this recipe is super easy and just requires store bought vegan-friendly cookies and some vegan butter. If you’d prefer to avoid store bought biscuits, you can use the crust that’s featured in my Guinness Chocolate Cheesecake recipe in it’s place!

Cashews: these will make up the base for the cheesecake filling, giving it creaminess, a slight “cheesy” taste and some structure.

Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you

Coconut whipping cream: make sure you pop the coconut cream in the fridge the night before (as per packaging instructions). You can also use regular full-fat coconut milk/cream in place of this.

Pure maple syrup: this is the best liquid sweetener for vegan cheesecakes, you can also use light agave syrup if preferred.

Coconut oil: this is added in order to help the cheesecake set, as it hardens once chilled. If you omit this ingredient, the recipe will still taste great but it won’t be as stable, and will melt quite fast when at room temperature.

Vanilla bean paste: since vanilla is the main flavour that comes through in the cheesecake filling, I’d recommend going for a vanilla bean paste if possible, rather than vanilla extract.

Lemon juice: a little fresh lemon juice adds that tangy flavour that’s apparent in cheesecakes.

Butterscotch saucethis sauce is added to the centre of the cheesecake filling so that the sauce oozes out when you cut into the cake! It’s also used to create the “yolk” part of the homemade vegan creme eggs.

Vegan milk chocolate: I’d recommend using a vegan milk chocolate if you can get your hands on it such as Nomo but if not, a good quality vegan dark chocolate will work too!

Sweetened condensed coconut milkAlong with vegan white chocolate forms the base for the creme egg filling! Here’s the vegan white chocolate I use.

Ground turmeric: this ingredient is completely optional, but it gives the “yolk” of the homemade vegan creme eggs a lovely pop of natural colour.

creme egg cheesecake

HOW TO MAKE THIS NO-BAKE EASTER CHEESECAKE

(Full recipe and instructions are in the recipe card at the end of this page)

COOKIE CRUST

To make the crust simply add the cookies and vegan butter to a food processor and blitz for about thirty seconds until evenly mixed. Press the mixture into the base of a 7 inch cake pan. Make sure that the bottom and sides of the pan have been lined with parchment paper so the filling doesn’t stick once set. I recommend using a flat bottomed glass, cup measure or spatula to press the dough down so it’s nice and compact. Then into the fridge it goes to set while you make the filling.

CHEESECAKE FILLING

For the filling, first prepare your ingredients the night/day before. Chill the coconut whipping cream/coconut milk so that the fat separates from the liquid part in the tin (you only want to use the thick part from the top of the can). Soak your cashews ahead of time, for at least four hours to help them soften and make it easier for your blender to whizz them up.

Add all of the ingredients apart from the butterscotch sauce (cashews, vegan cream cheese, coconut whipping cream, maple syrup, coconut oil, vanilla bean paste and lemon juice) to your high speed blender. Blitz for a few minutes until completely smooth and creamy. You want to make sure the mixture is completely silky smooth and creamy, without any lumps of grit.

To get the “yolk” centre for the cheesecake, you’ll first add half of the filling to the cake tin and allow it to freeze for about an hour to set it enough to add the butterscotch sauce to on top. Then pour in the remaining half of the filling mixture and freeze until set. This can take anywhere from 3-4 hours, but I usually prepare it the night before so that it can freeze and set thoroughly overnight.

VEGAN CREME EGGS

I’d advise tempering the chocolate (if you have the patience!) to help get a nice shiny finish. The seeding method is an easy (although I’ll admit quite time-consuming) way to do that. You just need a candy thermometer  to make sure you hit all the right temperatures. If you can’t be bothered to temper the chocolate, you can just melt it over a double boiler (bain-marie).

TEMPERING CHOCOLATE USING THE SEEDING METHOD:

  1. Roughly chop the chocolate into small pieces and separate one fourth from the rest, set aside.
  2. Add the remaining three fourths of chopped chocolate to a bain-marie (water bath), place your candy thermometer into the centre of the chocolate and heat to 55°C (131°F). Remove from the heat
  3. Separate out one third of the melted chocolate and set aside.
  4. Add the one fourth of chopped chocolate which had been set aside to the bowl with the remaining melted chocolate and stir. Place your candy thermometer into the bowl and continue to stir until the temperature reaches 28°C (82°F).
  5. Add the melted chocolate that had been set aside to the bowl and continue to stir until the temperature comes back up to 31°C (88°F)

Add a tablespoon of melted chocolate into each cavity of the egg mould and turn the mould upside-down over a large bowl to catch the dripping chocolate. Place in the freezer to set for 5 minutes, then repeat for a second coating. Remove the chocolate eggs from the moulds so that they are easy to remove once filled later – sit them back loosely into the mould cavities.

MAKING THE CREME EGG FILLING

For the filling, melt the white chocolate and coconut oil over a double boiler. Remove from the heat and whisk in the condensed sweetened coconut milk. For the “yolk” separate 3 tablespoons of the mixture into a small bowl and whisk together with the butterscotch sauce and ground turmeric.

Add one tablespoon of the white filling mixture to each chocolate egg and topped with a half teaspoon of the “yolk” mixture. Set aside the remaining yellow yolk mixture for garnishing the cake later. Place back in the freezer to set for at least 2 hours or while you wait for the cheesecake to set.

DECORATE

Whisk the coconut whipping cream until smooth and use a spoon or piping bag to pipe little nests around the top of the cake. Spoon a little of the remaining “yolk” mixture on top of the coconut cream and top with the vegan creme eggs.

vegan creme egg cheesecake

LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY

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cheesecake with decorated with homemade creme eggs on a white wooden surface.

Vegan Creme Egg Cheesecake

5 from 1 vote
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A delicious no-bake Vegan Creme Egg Cheesecake with a creamy dairy-free vanilla filling on a cookie crust, stuffed with butterscotch sauce and topped with homemade vegan creme eggs!
Prep Time 1 hr
Setting Time 4 hrs
Total Time 5 hrs
Servings 8

INGREDIENTS

CRUST

  • 16 oreos or oreo style cookies
  • 4 tbsp vegan butter

FILLING

VEGAN CREAM EGGS - Makes 8 "half-eggs"

GARNISH

  • ½ cup chilled coconut whipping cream
  • vegan mini chocolate eggs

INSTRUCTIONS

CRUST

  • Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Line the bottom and sides of a 7" cake tin with removable base with some parchment paper. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.

FILLING

  • Add the cashews, vegan cream cheese, coconut whipping cream, maple syrup, coconut oil, vanilla bean paste and lemon juice to your high speed blender. Blitz for a few minutes until completely smooth and creamy.
  • Pour half of the filling mixture into the cake pan and leave the remaining half in your blender. Gently tap the cake tin on your work surface to remove any large air bubbles and place in the freezer to set for one hour.
  • Once set enough, spoon the butterscotch sauce onto the centre of the cheesecake (do not go all the way out to the edges of the cake) and cover with the remaining filling mixture. Place the cheesecake in the freezer to set for at least 3-4 hours (or overnight if preferred).

VEGAN CREME EGGS

  • If tempering the chocolate go to the next step, otherwise you can skip this step and just melt the chocolate over a bain-marie (water bath).
  • To temper the chocolate, roughly chop it into small pieces and separate ¼ from the rest, set aside. Add the remaining ¾ of chopped chocolate to a bain-marie (water bath), place your candy thermometer into the centre of the chocolate and heat to 55°C (131°F). Remove from the heat. Separate out one third of the melted chocolate and set aside. Add the ¼ of chopped chocolate which had been set aside to the bowl with the remaining melted chocolate and stir. Place your candy thermometer into the bowl and continue to stir until the temperature reaches 28°C (82°F). Add the melted chocolate that had been set aside to the bowl and continue to stir until the temperature comes back up to 31°C (88°F)
  • I used 2½ inch half egg moulds, but you can make the creme eggs smaller if you like. Add a tablespoon of melted chocolate into each cavity of the egg mould and turn the mould upside-down over a large bowl to catch the dripping chocolate. Alternatively you can use a pastry brush to brush on the layers of chocolate. Place in the freezer to set for 5 minutes, then repeat for a second coating. Remove the chocolate eggs from the moulds so that they are easy to remove once filled later - sit them back loosely into the mould cavities.
  • For the filling, melt the white chocolate and coconut oil over a double boiler. Remove from the heat and whisk in the condensed sweetened coconut milk. For the "yolk" separate 3 tablespoons of the mixture into a small bowl and whisk together with the butterscotch sauce and ground turmeric.
  • Add one tablespoon of the white filling mixture to each chocolate egg and topped with a half teaspoon of the "yolk" mixture. Set aside the remaining yellow yolk mixture for garnishing the cake later. Place back in the freezer to set for at least 2 hours or while you wait for the cheesecake to set.

GARNISH

  • Whisk the coconut whipping cream until smooth and use a spoon or piping bag to pipe little nests around the top of the cake.
  • Spoon a little of the remaining "yolk" mixture on top of the coconut cream and top with the vegan creme eggs.
  • Allow the cake to defrost for about 30 minutes before serving. Immediately chill any unused cake i an airtight container and consume within a couple of days or freeze and defrost as needed.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
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