Vegan Mini Egg Cheesecake Recipe

If you’re searching for the perfect indulgence that captures the joy of Easter in every bite, look no further than this Vegan Mini Egg Cheesecake. This delightful no-bake treat is wonderfully creamy and silky smooth, loaded with crunchy, colorful vegan mini eggs that add the perfect burst of sweetness and texture. It’s the kind of dessert that instantly brings a smile and feels like a gentle celebration of springtime, making it truly irresistible.

Ingredients You’ll Need

The simplicity of the ingredients is what makes this Vegan Mini Egg Cheesecake so magical. Each component plays a vital role—from the buttery biscuit base that gives the cake its stability, to the luscious cashew and cream cheese mixture that creates that dreamy texture, and finally, the vegan mini eggs that add a playful crunch and a festive splash of color.

• 300g plain biscuits/cookies: Choose your favorite, gluten-free if needed, for a perfectly crumbly base.
• 80g dairy-free butter/margarine: Melted to bind the biscuit crumbs into a sturdy crust.
• 200g cashew nuts: Soaked overnight to soften and blend into a creamy filling.
• 500g dairy-free/vegan cream cheese: Provides that classic cheesecake richness without the dairy.
• 60g coconut cream: The thick, silky cream adds moisture and subtle coconut flavor.
• 100g icing/powdered sugar: Sweetens the filling just right without overpowering.
• 2 teaspoons vanilla extract/vanilla bean paste: Adds fragrant warmth and depth.
• 100g vegan mini eggs: The star ingredient, for delightful crunch and colorful fun!
• 100g dairy-free dark chocolate: For a glossy, rich ganache topping.
• 80g coconut cream: Combined with chocolate for a smooth ganache finish.
• 200ml dairy-free whipping cream: Whipped to perfection for the chocolatest swirl.
• Cocoa powder: Added to the cream to create a luscious chocolate flavor in the final decoration.

How to Make Vegan Mini Egg Cheesecake

Step 1: Prepare the Biscuit Base

First up, line your loose-bottom 8-inch cake tin with greaseproof paper to make removal a breeze. Melt the dairy-free butter gently on low heat until liquid, then combine with finely crushed biscuits until it feels like damp sand. Press this mixture firmly into the base and slightly up the sides of your tin using clean hands—the firmer, the better, to prevent crumbling later. Pop it in the fridge while you make the delicious filling.

Step 2: Make the Cheesecake Filling

Drain your overnight-soaked cashew nuts and blend them with vegan cream cheese, coconut cream, icing sugar, and vanilla extract for about 5 minutes on high speed until dreamy smooth. If your blender struggles, pause to scrape down the sides—you want that velvety texture. Next, crush those vegan mini eggs either in a small blender or by wrapping them in a clean tea towel and giving them a few taps with a rolling pin. Fold the crushed mini eggs gently into the cheesecake mixture, then pour the filling over your chilled biscuit base. Give the tin a gentle tap to release air bubbles and chill the cheesecake overnight for the filling to set beautifully.

Step 3: Prepare the Chocolate Ganache

While waiting for the cheesecake to set, melt the dairy-free dark chocolate together with coconut cream over low heat, stirring constantly until you achieve a glossy, smooth ganache. Let it cool slightly before pouring it onto your cheesecake, smoothing it evenly over the top. Now refrigerate it again so the ganache firms up and stays gorgeous when you add the final touches.

Step 4: Whip and Pipe the Chocolate Cream Swirl

Whip your dairy-free cream with cocoa powder until it holds stiff peaks and has a rich chocolate flavor and texture. Spoon that luscious swirl into a piping bag fitted with a star tip, then create pretty swirls around the top edge of the cheesecake. Nestle three mini eggs on each swirl to craft adorable Easter nests that are just as cute as they are tasty. Slice, share, and serve!

How to Serve Vegan Mini Egg Cheesecake

Garnishes

While the Vegan Mini Egg Cheesecake already shines on its own, adding a few extra crushed vegan mini eggs or a sprinkle of edible gold dust can give it that festive sparkle. Fresh mint leaves or a dusting of cocoa powder also work beautifully for a little herbal brightness and elegance.

Side Dishes

This cheesecake pairs wonderfully with fresh berries like raspberries or strawberries— their tangy juiciness cuts through the richness perfectly. Serve alongside a cup of creamy vegan latte or a refreshing glass of chilled sparkling elderflower for a complete celebration experience.

Creative Ways to Present

For a joyful Easter centerpiece, serve your mini cheesecake on a gorgeous cake stand decorated with pastel-colored napkins and a scattering of mini eggs around the base. For individual servings, portion the cheesecake into small jars or clear cups, layering crushed mini eggs between for extra color and crunch. It’s a delightful surprise that guests will adore!

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Mini Egg Cheesecake fresh by storing it in an airtight container in the fridge. To enjoy it at its best, allow it to come to room temperature before serving so the base softens slightly, freeing the flavors to shine through. Consume within 3 to 5 days for optimal freshness and texture.

Freezing

If you want to prepare this treat ahead of time, it freezes beautifully. Wrap the cheesecake tightly in plastic wrap and then foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the fridge for the creaminess to fully return without losing its delicate texture.

Reheating

Since this is a no-bake, chilled cheesecake, reheating is not recommended—the texture and freshness are best preserved by enjoying it cold or at room temperature. Simply remove from the fridge 15-20 minutes before serving to let the flavors mellow and the base soften slightly.

FAQs

Can I use different nuts instead of cashews?

Cashews are ideal because of their creamy texture when blended, but you can experiment with soaked almonds or macadamia nuts for a slightly different flavor. Just keep in mind, other nuts might change the texture or taste slightly.

Where can I find vegan mini eggs?

Many specialty vegan stores or online retailers now carry vegan mini eggs, like the popular Mummy Meegz Chickee Eggs. Check health food stores or order online well ahead of Easter to secure them.

Is this cheesecake gluten-free?

It can be! Just swap the plain biscuits for gluten-free options to suit dietary needs while keeping all the deliciousness intact.

How long should I soak the cashew nuts?

For the smoothest filling, soak the cashews overnight or at least 8 hours in plenty of water, then drain well before blending.

Can I make this cheesecake without the ganache topping?

Absolutely! The ganache adds richness and shine, but the cheesecake is just as delightful served plain or with extra whipped cream and mini eggs on top.

Final Thoughts

If you want to impress friends and family with a show-stopping Easter dessert that’s rich, creamy, and bursting with festive fun, this Vegan Mini Egg Cheesecake is your go-to recipe. It’s deeply satisfying, easy to prepare ahead, and guaranteed to inspire smiles all around the table. Give it a go and watch it quickly become a favorite Easter tradition!