5 from 6 votes
Vegan Easter Egg Cheesecake
Dairy-free chocolate eggs filled with no-bake cheesecake.
Prep Time
20 mins
Additional Time
12 hrs
Total Time
12 hrs 20 mins
Servings:
8
cheesecakes (1/4 of an Easter egg)
Calories:
405 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- Two chocolate Easter eggs or make your own using an egg mould, dairy-free
- 130 g digestive biscuits (4.5 oz)
- 60 g vegan margarine (¼ cup)
- 250 g vegan cream cheese (8.8 oz)
- 50 g icing sugar (around 6 tablespoons)
- 80 ml vegan cream ⅓ cup) I used Elmlea double plant cream, double cream
- 150 g mini eggs 5oz) I used Doisy & Dam, vegan
Notes
- *I used 80g + 90g Easter eggs which were both medium-sized. If you're using larger Easter eggs, you can either double the rest of the ingredients or use just 1 chocolate egg.
- The chocolate bunny in the pictures is the Moo-Free Easter bunny bar which you can purchase from Tesco or Asda.