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
Scale
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.
