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
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
- 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.
- Soak Cashew Nuts: Soak 125g cashew nuts overnight in water to soften for the filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
