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Vegan Mini Egg Cheesecake

This playful and indulgent Vegan Mini Egg Cheesecake features a crunchy biscuit base, creamy cashew cheesecake layer, glossy dark chocolate ganache, and delightful whipped cocoa swirls.
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Prep Time 30 minutes
Total Time 11 hours
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: Plant-based, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the biscuit base
  • 300 g plain biscuits / cookies (gluten-free optional)
  • 80 g dairy-free butter / margarine
For the cheesecake filling
  • 200 g cashew nuts Soaked overnight in water
  • 500 g dairy-free / vegan cream cheese
  • 60 g coconut cream
  • 100 g icing / powdered sugar
  • 2 teaspoons vanilla extract / vanilla bean paste
  • 100 g vegan mini eggs Crushed for mixing
For the ganache
  • 100 g dairy-free dark chocolate
  • 80 g coconut cream
For the decoration
  • 200 ml dairy-free whipping cream
  • Cocoa powder For chocolate cream swirl

Method
 

Preparation
  1. Line the base of an 8” cake tin with greaseproof paper.
  2. Melt the dairy-free butter in a saucepan over low heat, then combine with cookie crumbs in a bowl to form a wet sand texture. Press into the tin and refrigerate.
  3. Soak cashew nuts overnight in water. Drain and blend with cream cheese, coconut cream, icing sugar, and vanilla until smooth.
  4. Fold in crushed mini eggs and pour over the biscuit base. Refrigerate overnight to set.
Ganache and Decoration
  1. For ganache, heat chocolate and coconut cream in a saucepan until smooth. Cool slightly and pour over the set cheesecake.
  2. Whip dairy-free cream with cocoa until thick and pipe swirls on top of the cheesecake, adding mini eggs as decoration.
  3. Let the cheesecake sit at room temperature for 15–20 minutes before slicing to let the ganache relax and the flavours bloom.

Notes

Keep it in the fridge, covered, for up to 4–5 days. For longer life, freeze individual slices wrapped tightly in parchment and foil for up to 2 months — thaw overnight in the refrigerator.