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sliced vegan easter egg cheesecake

No Bake Easter Egg Cheesecake – Dairy Free & Vegan!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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!

Find it online: https://thebananadiaries.com/no-bake-easter-egg-cheesecake/