A delicious no-bake Vegan Creme Egg Cheesecake with creamy dairy-free vanilla filling on a cookie crust, stuffed with butterscotch sauce and topped with homemade vegan creme eggs!
Line the bottom and sides of a 7" or 8" cake tin (with removable base) with some parchment paper.
Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
Filling
Add the cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, vanilla extract, 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 it in the freezer to set for one hour.
Once set enough, spoon the butterscotch sauce onto the center 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).
To nake the yolk mixture, simply whisk together the condensed coconut milk, powdered sugar, and turmeric in a bowl until smooth.
Whip the coconut whipping cream until smooth and use a spoon or piping bag to pipe little nests around the top of the cake.
Spoon the "yolk" mixture on top of the coconut cream and top with the vegan creme eggs and mini eggs.
Serving and storage instructions
Allow the cake to defrost for about 30 minutes before serving. Immediately chill any unused cake in an airtight container and consume within a couple of days or freeze and defrost as needed.
Notes
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak in boiling water for 1 hour.