If you’re on the lookout for a show-stopping dessert that’ll delight vegans and non-vegans alike, this Vegan Creme Egg Cheesecake Recipe is an absolute must-try. It combines a rich, creamy filling with a crunchy cookie crust, accented perfectly by luscious vegan creme eggs and a hint of butterscotch sweetness. Whether you’re celebrating a special occasion or simply craving something indulgent, this cheesecake delivers bright, playful flavors with a velvety texture that feels like a hug on a plate. Trust me, once you make this, it’ll be your new go-to dessert for impressing friends and family while keeping it entirely plant-based.
Ingredients You’ll Need
Getting ready to whip up this Vegan Creme Egg Cheesecake Recipe is easier than you think thanks to a small collection of straightforward ingredients. Each one plays a crucial role, from creating that perfect crust to shaping a silky, dreamy filling with just the right balance of tang and sweetness.
- 160 g vegan cookies: Oreos or Bourbons work great, providing a crunchy, chocolaty base that’s essential for texture.
- ¼ teaspoon sea salt: Enhances the cookie crust flavor to keep it balanced and rich.
- 50 g vegan butter: Binds the cookie crumbs together, giving the crust structure and buttery goodness.
- 200 g cashews (soaked): The star of the filling, soaked to create that luxuriously smooth and creamy texture vegan cheesecakes are known for.
- 300 g vegan cream cheese: Adds tangy creaminess and depth to the filling.
- 120 g soy or coconut yogurt: Brings a subtle tartness and extra velvety body.
- 100 ml pure maple syrup: Natural sweetness that complements the richness without overpowering.
- 50 g coconut oil (solid): Helps set the cheesecake, adding firmness and richness.
- 1 tablespoon vanilla extract (or vanilla bean paste): Infuses a warm, aromatic flavor that ties everything together.
- 1 tablespoon lemon juice: Adds a bright contrast, preventing the cheesecake from tasting too sweet.
- 60 g Nature’s Charm butterscotch sauce (or caramel sauce): A sweet, gooey surprise nestled inside for blissful bursts of flavor.
- 60 g sweetened condensed coconut milk: The key ingredient for the luscious vegan “yolk” in the creme eggs.
- 2 tablespoons powdered sugar: Balances the yolk mixture with gentle sweetness.
- ¼ teaspoon ground turmeric (optional): Adds a natural golden tint to mimic real egg yolks perfectly.
- 300 g chilled coconut whipping cream: Whipped until fluffy to form light and airy nests on top.
- 1 batch vegan creme eggs: These iconic treats crown your cheesecake with festive flair.
- Vegan mini chocolate eggs (optional): Add a playful, colorful finishing touch that’s perfect for Easter or any spring occasion.
How to Make Vegan Creme Egg Cheesecake Recipe
Step 1: Create the Crust
Begin by lining a 7 or 8-inch cake tin with parchment paper, covering both the base and the sides to ensure easy removal later on. Next, toss your vegan cookies and sea salt into a food processor. Pulse until the mixture resembles fine crumbs, then add the vegan butter and blend again until everything sticks together when pinched. Press this mixture firmly and evenly into the bottom of your cake tin. A flat-bottomed glass or a ¼ cup measure works wonderfully to compact it tightly, which is essential for forming a sturdy base. Set the crust in the freezer while you prepare the filling—it helps everything set beautifully.
Step 2: Whip Up the Filling
This step is where the magic really happens. In your high-speed blender, combine soaked cashews, vegan cream cheese, soy or coconut yogurt, maple syrup, solid coconut oil, vanilla, and lemon juice. Blend for a few minutes until you achieve a perfectly smooth, creamy texture, almost like a silken custard. Pour half this mixture over your chilled crust, then give the cake tin a few gentle taps on your counter to release any trapped air bubbles. Pop the pan back into the freezer for about an hour to let the first layer set.
Step 3: Add the Butterscotch Surprise
Once the first filling layer firms up nicely, spoon the butterscotch sauce into the center, keeping it away from the edges. This hidden sweetness is the delightful surprise that sets this cheesecake apart! Then, pour the remaining filling over the top, smoothing it out to cover the sauce completely. Return the cheesecake to the freezer for at least 3 to 4 hours, or even overnight if you want to prep ahead of time.
Step 4: Assemble Your Vegan Creme Egg Cheesecake Recipe
While the cheesecake sets, prepare your vegan creme eggs following your favorite recipe. For the creamy “yolk,” whisk together sweetened condensed coconut milk, powdered sugar, and turmeric until fully combined. Next, whip your chilled coconut cream until fluffy, and pipe or spoon little nests around the top of your cheesecake. Carefully fill each nest with the vibrant “yolk” mixture and arrange your handmade vegan creme eggs and optional mini chocolate eggs on top. This final touch takes the cheesecake from delicious to utterly irresistible.
How to Serve Vegan Creme Egg Cheesecake Recipe
Garnishes
Adding extra garnishes lets you personalize this already stunning Vegan Creme Egg Cheesecake Recipe. Fresh or freeze-dried raspberries provide a tart counterpoint to the sweetness. A light dusting of cocoa powder or edible gold dust adds elegance, perfect for special celebrations. If you’re feeling adventurous, a drizzle of extra butterscotch or vegan caramel on each slice elevates the indulgence factor even more.
Side Dishes
Though this cheesecake is a dessert star all on its own, pairing it with a simple fruit salad or a scoop of vegan vanilla ice cream complements the creamy texture beautifully. For brunch gatherings, fresh berries and dairy-free whipped cream make for a delightful accompaniment, balancing richness with brightness.
Creative Ways to Present
Presentation is half the fun! Serve your Vegan Creme Egg Cheesecake Recipe on a rustic wooden platter for a cozy vibe or a sleek white cake stand for a minimalist look. Garnishing with edible flowers or fresh mint leaves can add a pop of color and freshness. For parties, consider creating mini versions in little jars or cups layered with cookie crumbs and mousse for shareable bites that are just as exciting.
Make Ahead and Storage
Storing Leftovers
This cheesecake is best enjoyed within a couple of days when kept chilled in an airtight container. It will maintain its creamy texture and rich flavor during this time. Just make sure to cover it well to prevent it from absorbing any other fridge odors.
Freezing
Thanks to its sturdy base and coconut oil in the filling, this Vegan Creme Egg Cheesecake Recipe freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge for perfectly firm but creamy cheesecake slices.
Reheating
Since this is a no-bake cheesecake with coconut cream, reheating is not recommended as it may alter the texture and cause separation. Instead, just allow it to thaw gently at room temperature for about 30 minutes before serving. This brings out the flavors and gives a pleasant, soft bite.
FAQs
Can I use other nuts instead of cashews in this Vegan Creme Egg Cheesecake Recipe?
Cashews are preferred because they blend into a smooth, creamy texture that’s essential for this cheesecake. However, macadamia nuts could be an alternative, though they have a slightly different flavor. Almonds or walnuts won’t provide the same creaminess, so they’re less ideal.
Do I need a high-speed blender to make the filling?
A high-speed blender makes the process quicker and smoother, ensuring no gritty texture. If you only have a standard blender, just soak your cashews longer (at least 6 hours or overnight) and blend in smaller batches, stopping to scrape down the sides frequently.
Where can I find vegan creme eggs to top the cheesecake?
Vegan creme eggs are becoming increasingly available in specialty health food stores or online vegan candy shops. You can also make your own using simple plant-based ingredients, which lets you customize flavors and sweetness perfectly.
Can I substitute the coconut whipping cream?
Coconut whipping cream is ideal because it whips beautifully and holds its shape well. If you’re allergic or don’t like coconut, look for other non-dairy whipping creams made from soy or oat, but results may vary slightly.
Is this cheesecake suitable for gluten-free diets?
Absolutely! Just be sure to select certified gluten-free vegan cookies for the crust to keep this Vegan Creme Egg Cheesecake Recipe gluten-free and delicious.
Final Thoughts
This Vegan Creme Egg Cheesecake Recipe is a delightful way to celebrate the flavors of spring with a plant-based twist. The combination of creamy filling, crunchy crust, and sweet, gooey center makes every slice feel like a treat. I truly hope you enjoy making and sharing this recipe as much as I do — it’s sure to become a treasured favorite, perfect for bringing smiles to any occasion.
Print
Vegan Creme Egg Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours (including freezing and setting time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Creme Egg Cheesecake is a luscious, dairy-free dessert perfect for spring celebrations and chocolate lovers. Featuring a crunchy vegan cookie crust and a creamy cashew-based filling sweetened with maple syrup, this no-bake cheesecake is topped with vegan creme eggs, coconut whipped cream, and butterscotch sauce for an indulgent yet plant-based treat. Freezing the cake allows it to set to the perfect creamy texture, making it a refreshing and impressive vegan dessert.
Ingredients
Crust
- 160 g vegan cookies (Oreos or Bourbon work well)
- ¼ teaspoon sea salt
- 50 g vegan butter
Filling
- 200 g cashews (soaked; see notes)
- 300 g vegan cream cheese
- 120 g soy or coconut yogurt
- 100 ml pure maple syrup
- 50 g coconut oil (solid)
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 1 tablespoon lemon juice
- 60 g Nature’s Charm butterscotch sauce (or caramel sauce)
Topping and Decoration
- 60 g sweetened condensed coconut milk
- 2 tablespoons powdered sugar
- ¼ teaspoon ground turmeric (optional, for colour)
- 300 g chilled coconut whipping cream
- 1 batch vegan creme eggs (for topping)
- Vegan mini chocolate eggs (optional)
Instructions
- Prepare the Crust: Line the bottom and sides of a 7″ or 8″ cake tin with removable base using parchment paper. Place the vegan cookies and sea salt into a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers. Press this cookie mixture firmly and evenly into the base of the prepared cake tin, smoothing it down with a flat-bottomed glass or ¼ cup measure. Set the crust aside in the freezer while you prepare the filling.
- Make the Filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, soy or coconut yogurt, maple syrup, solid coconut oil, vanilla extract, and lemon juice. Blitz for several minutes until the mixture is completely smooth and creamy. Pour half of this filling into the cake tin over the crust and gently tap the tin on your work surface to remove air bubbles.
- Freeze the First Layer: Place the cake tin in the freezer and let the initial layer set for one hour until firm enough to hold toppings.
- Add the Butterscotch Layer and Final Filling: Spoon the butterscotch sauce onto the center of the set filling, avoiding the edges. Carefully pour the remaining filling mixture over the butterscotch layer to cover it completely. Return the cheesecake to the freezer and allow it to set for at least 3-4 hours or overnight for best results.
- Prepare the Yolk Mixture: In a small bowl, whisk together sweetened condensed coconut milk, powdered sugar, and turmeric until smooth. This mixture mimics the bright yellow yolk of traditional creme eggs.
- Whip the Coconut Cream: Whip the chilled coconut whipping cream until smooth and fluffy. Using a spoon or piping bag, create small nests of whipped cream around the top edge of the chilled cheesecake.
- Assemble the Topping: Spoon the yolk mixture on top of each whipped cream nest, then place vegan creme eggs and optional vegan mini chocolate eggs on top for decoration.
- Serving and Storage: Allow the cheesecake to defrost at room temperature for about 30 minutes before serving to achieve the perfect creamy texture. Store any leftovers in an airtight container in the refrigerator and consume within two days or freeze for longer storage. Defrost as needed before serving.
Notes
- Soak the cashews in hot water for at least 4 hours or overnight to ensure a smooth and creamy filling.
- Use vegan cookies without cream fillings if preferred for the crust, or any sweet crunchy vegan biscuits.
- Coconut oil should be solid; if melted, refrigerate before using for best texture.
- Ground turmeric is optional but adds a nice natural yellow color to the yolk mixture.
- For best results, use a high-speed blender to fully incorporate and smooth the filling ingredients.
- Vegan creme eggs can be homemade or store-bought depending on availability and preference.
- Make sure the coconut whipping cream is chilled thoroughly before whipping for optimal volume and texture.
