Vegan Mini Egg Cheesecakes Recipe

Introduction

These vegan mini egg cheesecakes are a delightful treat perfect for spring or any celebration. Creamy, speckled with crushed vegan mini eggs, and topped with luscious cocoa cream and chocolate shavings, they’re sure to impress both vegans and non-vegans alike.

Ingredients

• 100g plain biscuits (gluten-free optional)
• 50g dairy-free butter or margarine
• 125g cashew nuts (soaked and drained)
• 280g vegan cream cheese (such as Violife)
• 75g icing sugar
• 50g coconut cream (thick cream from canned coconut milk)
• 2 teaspoons vanilla extract
• 100g vegan mini eggs (crushed)
• 220ml dairy-free whipping cream (e.g. The Coconut Collaborative Double Cream)
• 20g cocoa powder
• 1 small bar of chocolate (for shavings)
• Extra vegan mini eggs (for decoration)

Instructions

1. Step 1: Melt the dairy-free butter in a small saucepan over low heat. Remove from heat and pour into a heat-proof mixing bowl.
2. Step 2: Blend the biscuits into fine crumbs. Add the crumbs to the melted butter and mix well until the texture resembles wet sand that holds shape when pressed.
3. Step 3: Press about 1½ tablespoons of the biscuit mixture into each compartment of a loose-bottom cookie cup tin, compacting firmly with your hands. Freeze while preparing the filling.
4. Step 4: Drain the soaked cashew nuts and place them in a food processor with vegan cream cheese, icing sugar, coconut cream, and vanilla extract. Blend on high for about 5 minutes until very smooth, scraping down the sides if needed. Add extra coconut cream if necessary.
5. Step 5: Fold the crushed mini eggs gently into the cheesecake mixture to keep the speckled effect.
6. Step 6: Evenly pour the filling into each tin on top of the biscuit base and tap the tin on the counter to release air bubbles.
7. Step 7: Refrigerate overnight to set the cheesecakes fully.
8. Step 8: To remove, freeze the cheesecakes for 15 minutes, then run a knife around the edges and gently push them out from the bottom.
9. Step 9: Whip the dairy-free cream with cocoa powder until soft peaks form using a stand mixer or hand whisk.
10. Step 10: Transfer the cocoa cream to a piping bag fitted with a star tip and pipe a swirl on each cheesecake in a nest shape.
11. Step 11: Sprinkle grated chocolate over the cream and top each nest with three mini eggs.
12. Step 12: Serve immediately and enjoy your vegan mini egg cheesecakes!

Tips & Variations

• Soak cashews overnight in water or for at least 4 hours to achieve the creamiest filling.
• You can substitute the biscuits with gluten-free or nut-free options if needed.
• Use a high-speed blender for the smoothest cheesecake filling texture.
• For a quicker set, chill the cheesecakes for 4-6 hours instead of overnight, but overnight is best.
• If mini eggs are unavailable, chopped vegan chocolate candies or chocolate chips work well too.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. For best texture, serve chilled. You can freeze them for up to 1 month; thaw in the fridge before serving. Avoid freezing the whipped cocoa cream topping; add fresh cream just before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes nut-free?

The cashew nuts are essential for the creamy texture in this recipe, but you may try substituting with soaked sunflower seeds or silken tofu, though the texture and flavor might vary.

Do I need to soak the cashew nuts overnight?

Yes, soaking softens the cashews and helps you achieve a smooth, creamy filling. If short on time, soak them in hot water for at least 4 hours as a quicker alternative.

Vegan Mini Egg Cheesecakes Recipe

---

★★★★★

5 from 82 reviews

• Author: Lila
• Total Time: 8 hours 20 minutes (including soaking and chilling time)
• Yield: 6 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

These Vegan Mini Egg Cheesecakes are a delightful, no-bake treat perfect for chocolate and vegan dessert lovers alike. Made with a crunchy biscuit base, creamy cashew and vegan cream cheese filling speckled with crushed vegan mini eggs, and topped with a rich cocoa whipped cream and chocolate shavings, each bite offers a perfect balance of flavors and textures. Ideal for Easter or any festive occasion, these cheesecakes are dairy-free, egg-free, and irresistibly delicious.

---

Ingredients

Scale 1x2x3x

Base

• 100g plain biscuits (can be gluten-free)
• 50g dairy-free butter or margarine

Cheesecake Filling

• 125g cashew nuts (soaked overnight and drained)
• 280g vegan cream cheese (e.g., Violife)
• 75g icing sugar
• 50g coconut cream (thick cream from canned coconut milk)
• 2 teaspoons vanilla extract
• 100g vegan mini eggs (crushed)

Chocolate Cream & Decoration

• 220ml dairy-free whipping cream (e.g., The Coconut Collaborative Double Cream)
• 20g cocoa powder
• 1 small bar of chocolate (for shavings)
• Vegan mini eggs (for topping)

---

Instructions

1. Prepare the Base: Melt 50g dairy-free butter or margarine in a small saucepan over low heat. Remove from heat and pour into a medium heat-proof bowl. Blend 100g plain biscuits in a food processor until fine crumbs form. Combine biscuit crumbs with melted butter, stirring until the mixture resembles wet sand and holds its shape when pressed. Press approx. 1.5 tablespoons of this mixture firmly into each loose base cookie cup tin. Freeze while preparing the filling.
2. Soak Cashew Nuts: Soak 125g cashew nuts overnight in water to soften for the filling.
3. Prepare the Cheesecake Filling: Drain soaked cashews and place in a high-speed blender alongside 280g vegan cream cheese, 75g icing sugar, 50g coconut cream, and 2 teaspoons vanilla extract. Blend on high for about 5 minutes until very smooth, stopping to scrape down sides as needed. Add extra coconut cream if needed for smoothness.
4. Fold in Crushed Mini Eggs: Gently fold 100g crushed vegan mini eggs into the cheesecake mixture, taking care not to blend, to maintain speckled appearance.
5. Fill Cheesecakes: Evenly distribute the filling into each biscuit base in the tins. Tap the tins gently on the countertop to remove air bubbles. Refrigerate overnight to set.
6. Release Cheesecakes from Tins: For easier removal, place cheesecakes in the freezer for 15 minutes to firm up. Slide a knife around edges to loosen, then carefully push cheesecakes out from loose-bottomed tins.
7. Make Cocoa Whipped Cream: Using a stand mixer with balloon whisk attachment or electric hand whisk, whip 220ml dairy-free whipping cream and 20g cocoa powder until soft peaks form and cream is thick.
8. Decorate Cheesecakes: Transfer cocoa whipped cream into a piping bag fitted with a star tip (e.g., Wilton 8B). Pipe a swirl onto each cheesecake in a ‘nest’ design. Grate chocolate shavings over the cream topping and place three vegan mini eggs in the center of each nest.
9. Serve: Present the cheesecakes and enjoy this decadent vegan, dairy-free dessert.

Notes

• Cashew nuts must be soaked overnight in water to soften for blending into a smooth filling.
• Use a high-speed blender for the filling to achieve the smoothest, creamiest texture.
• Press the biscuit base mixture firmly to avoid crumbling when removing from tins.
• Freezing the cheesecakes before removing from tins helps them keep their shape and prevents damage.
• The vegan mini eggs add texture and a festive touch; fold them gently to retain their shape inside the filling.
• If you prefer, gluten-free biscuits can be used for a gluten-free version.

• Prep Time: 20 minutes plus overnight soaking and chilling
• Cook Time: 0 minutes (no cooking involved)
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan

Keywords: vegan cheesecake, mini cheesecakes, no bake cheesecake, dairy-free dessert, vegan Easter dessert, vegan mini eggs, cashew cheesecake, vegan treats