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
- Melt the chocolate in a heatproof bowl over simmering water.
- 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.
- 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.
- Place the white chocolate into a heatproof bowl and melt it over a double boiler.
- 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.
- Lastly, drizzle in the melted white chocolate, blend for 1 minute to combine and then pour the mix into your chocolate eggs.
- 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!).
- Keep the Easter egg cheesecake in the fridge for a minimum of 4 hours to be fully set before serving and enjoy digging in!