Recipe and images courtesy of Romy London (@romylondonuk on Instagram)



The ultimate Easter treat! Created with half a chocolate Easter egg and filled with a vegan no-bake cheesecake mixture - simply divine! This recipe makes 2 filled Easter egg halves and can be beautifully decorated with fruit and small Easter treats. The perfect gift for friends and family - or simply to treat yourself this Easter.

Prep Time: 60 minutes

Cook Time: 0 minutes

Rest time: 4 hours

Ingredients (makes 2)

  • 160g vegan chocolate

For the cheesecake filling:

  • 115g raw cashews, soaked overnight
  •  100g white chocolate, melted
  •  250g vegan cream cheese
  • 75g icing sugar
  • 50g coconut cream

For the decoration (optional):

  • Vegan mini eggs
  • Chocolate drizzle
  • Fresh berries, e.g. strawberries
  • Edible flowers


  1. Melt the chocolate in a heatproof bowl over simmering water.
  2. Once melted, carefully coat your Easter egg mould and place it upside down on parchment in the fridge to remove any excess chocolate. Repeat for 5-6 times, placing the egg moulds into the fridge upside down between each coat. Melt any excess chocolate again for the next coat and continue until the chocolate has been used up.
  3. Start by draining and rinsing your soaked cashews, and melting your vegan chocolate over a double boiler. Evenly coat two Easter egg moulds with the chocolate, allowing for any excess to drip off into a bowl upside down in the fridge. Add roughly 5 layers of chocolate, allowing for each layer to harden in the fridge before adding the next. Carefully remove the chocolate half-eggs from the mould.
  4. Place the white chocolate into a heatproof bowl and melt it over a double boiler.
  5. Transfer the cashews into a high-speed blender, alongside the vegan cream cheese, icing sugar and coconut cream and blend on a low speed for roughly 10 minutes or until completely smooth.
  6. Lastly, drizzle in the melted white chocolate, blend for 1 minute to combine and then pour the mix into your chocolate eggs.
  7. Allow for the cheesecake filling to set in the fridge for 1 hour, then you can add any optional decorations of your liking, such as vegan mini eggs, chocolate drizzles, strawberries or edible flours (get creative!).
  8. Keep the Easter egg cheesecake in the fridge for a minimum of 4 hours to be fully set before serving and enjoy digging in!