This simple 7 ingredient no bake Easter egg cheesecake is loaded with dairy free mini candy coated eggs and the most silky cheesecake batter a top a simple cookie crust- it’s quick & easy to make, simple, and downright irresistible!! And unbelievably vegan and dairy free!

sliced vegan easter egg cheesecake

The easiest Easter dessert:

If you’re looking for a simple yet delicious Easter dessert to wow your guests (vegan or not) then you must try this no bake Easter egg cheesecake.

Based off of a combination of my classic baked vegan cheesecake and my no bake cheesecake bars, this Easter egg cheesecake loaded with dairy free chocolate Easter candies all in the silkiest of cheesecake batters, and it requires zero eggs and no dairy whatsoever.

And it’s so dang easy. Seriously, you just need a food processor or a blender, and NO water bath.

sliced vegan easter egg cheesecake

Serve this alongside my vegan carrot cake, vegan pane di pasqua, or lemon blueberry cake, and you have a dessert spread to impress all your guests this Easter and spring!

Simple ingredients:

Here’s all that you need to make this Easter egg cheesecake:

  • Vegan cream cheese: I used Oatly cream cheese here- it tastes JUST like traditional cream cheese! I also have a homemade vegan cream cheese that you can make too!
  • Dairy free yogurt
  • Vegan heavy cream: I recommend a brand like Silk or Plant Crock. However, my cashew cream works as well! I’m also close to releasing my vegan oat cream, which I will update this recipe with it once I do! This recipe has been tested with my oat cream, so it DOES work- I just need to release it 😉
  • Sugar: You can use coconut sugar if you’d like for refined sugar free!
  • Vanilla extract & vanilla bean paste: You can just use vanilla extract, but the vanilla bean paste will add a bit more “buttery” flavor.
  • Sea salt
  • Vegan Easter egg candies: More on this in the below sections! But YES there is vegan chocolate Easter candy and it is amazing!

What Easter egg candies are vegan and dairy free?

I used a combination of Mummy Meegz vegan chocolate eggs (and her vegan Cadbury creme eggs!! Though I do have a homemade version that I used on my chocolate coconut Easter nest cake one year). Of course, I had a few bags of Doisy & Dam Easter eggs as well!

All are 100% vegan and dairy free.

These are both brands from the UK, and are a bit trickier to get over here in the U.S., but it is possible. Every year, I order a batch of Doisy & Dam from a store called Holland & Barrett, that ships to the U.S.

For the Mummy Meegz, which are truly phenomenal, Goodness Goodies will ship to the U.S., but you have to email them first. Worth the extra step in my opinion! We just don’t have great Easter candy that’s vegan here in the States!

How to serve your no bake Easter egg cheesecake:

Once you’ve set your cheesecake in the freezer for at least 4 hours, you can let the cheesecake sit at room temperature for 15-20 minutes before serving.

If you froze the cheesecake overnight, it might need about 30-40 minutes to come to the perfect temperature. Or you can place it in the fridge from the freezer an hour and a half before serving, giving it an hour and 15 in the fridge, then 15 at room temperature.

bitten slice of vegan easter egg cheesecake

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan easter egg cheesecake

No Bake Easter Egg Cheesecake – Dairy Free & Vegan!

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  • Author: Britt Berlin
  • Prep Time: 10
  • Chilling: 240
  • Total Time: 4 hours 10 minutes
  • Yield: 12 1x
  • Category: Cheesecake
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Description

This simple 7 ingredient no bake Easter egg cheesecake is loaded with dairy free mini candy coated eggs and the most silky cheesecake batter a top a simple cookie crust- it’s quick & easy to make, simple, and downright irresistible!! And unbelievably vegan and dairy free!


Ingredients

Scale
  • 1 package (250 g) biscoff cookies
  • 1/4 cup (62 g) melted vegan butter
  • 4 8-ounce packages (32 oz) store bought or homemade vegan cream cheese
  • 1 cup (240 g) dairy free yogurt
  • 1 cups (240 mL) vegan heavy cream
  • 1 cup (200 g) sugar
  • 1 tbsp vanilla extract
  • 2 tsp vanilla bean paste
  • 1/2 tsp sea salt
  • 2 cups crushed vegan mini egg candies*
  • 1/2 batch vegan chocolate ganache

Instructions

  1. Prep: Line a 9″ springform baking pan with parchment paper. Set aside.
  2. Make the crust: In a food processor, blitz the biscoff cookies until they resemble a fine crumb. Then add in the melted vegan butter, and pulse again just until combined. Pour the crumbs into your prepared baking pan, and press the crumbs into the bottom of the pan to form one unified crust. Rinse out the food processor for the next step.
  3. Make the cheesecake batter: In a food processor, add in the remaining cheesecake ingredients (cream cheese, yogurt, heavy cream, sugar, vanilla extract, vanilla bean paste, and sea salt), and blend until creamy.
  4. Crush the vegan mini egg candies: In a large bag, crush the vegan easter candies, then pour them into the cheesecake batter, and use a silicone spatula to fold into the batter to evenly distribute.
  5. Chill: Pour the batter into the prepared pan. Place the cheesecake into the freezer to set for 3-4 hours.
  6. When ready to serve: Remove the vegan cheesecake from the freezer. Top with the homemade chocolate ganache, and extra candies. Let the Easter egg cheesecake stand at room temperature for 15 minutes.
  7. Serve and enjoy! Slice and enjoy! Store any leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.

Notes

See blog post for my recommendations on mini vegan easter egg candies and where I got mine!