The ultimate vegan creme egg cheesecake that's the perfect vegan Easter dessert! The no-bake biscuit base is crunchy and sweet, the filling creamy and smooth and there's a sweet surprise butterscotch sauce center.
This showstopping festive cheesecake is also topped with the most delicious and easy homemade vegan creme eggs, of course. It tastes like Cadbury's creme eggs, in cheesecake form!
This recipe was kindly sponsored by Nature's Charm.
📖 Recipe Overview
- Creamy and smooth consistency with a tangy vanilla flavor complemented by a butterscotch caramel filling.
- No-bake and really easy to make, no need to turn on the oven.
- Completely eggless and dairy-free.
- The perfect vegan dessert for your Easter holiday table.
🧾 Ingredients Needed
Here's everything you need to make this vegan Easter cheesecake:
- Vegan cookies such as bourbon or oreo cookies. The crust of this creme egg cheesecake recipe is super easy and comes together in a food processor with some vegan butter and sea salt. If you'd prefer to avoid store-bought cookies or to make this cheesecake gluten-free, you could make these homemade oreo cookies.
- Cashews make up the base for the cheesecake filling, giving it creaminess, a slight "cheesy" taste, and some structure.
- Vegan cream cheese, I use violife, but you can use any vegan-friendly cream cheese that’s available to you.
- Vegan yogurt such as Greek-style or regular soy or coconut yogurt adds lightness and a tangy flavor to the filling.
- Coconut whipping cream is optional and used for topping the cheesecake. Make sure you pop the coconut cream in the fridge the night before (as per packaging instructions). You can also use regular full-fat coconut milk/cream in place of this.
- Pure maple syrup is the best liquid sweetener for vegan cheesecakes, you can also use light agave syrup if preferred.
- Coconut oil is added in order to help the cheesecake set, as it hardens once chilled. If you omit this ingredient, the recipe will still taste great but it won't be as stable and will melt quite fast when at room temperature.
- Vanilla extract or vanilla bean paste, since vanilla is the main flavor that comes through in the cheesecake filling, I'd recommend going for a vanilla bean paste or a good quality vanilla extract.
- Lemon juice adds that tangy flavor that's apparent in regular cheesecakes.
- Butterscotch sauce is added to the center of the cheesecake filling so that the sauce oozes out when you cut into the cake! You can also use homemade vegan caramel sauce if you prefer.
- You'll also need to whip up a batch of these vegan creme eggs or if you can find them store-bought vegan creme eggs.
- The yellow "yolk" drip around the edges of the cake is made from vegan sweetened condensed milk, a little powdered sugar, and ground turmeric, just like the filling for those homemade creme eggs!
🥣 How To Make Creme Egg Cheesecake
To make the crust simply add the dry ingredients (cookies and sea salt) to a food processor and blitz for about thirty seconds until evenly ground.
Then add in the vegan butter and blend again until the mixture sticks together.
Press the mixture into the base of a cake pan lined with parchment paper. I recommend using a flat bottomed glass, cup measure, or spatula to press the dough down so it’s nice and compact. Then into the fridge, it goes to set while you make the filling.
For the filling, add all of the ingredients apart from the butterscotch or caramel sauce to your high-speed blender. In this case, that's the cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, vanilla, and lemon juice. Blitz for a few minutes until completely smooth and creamy. You want to make sure the mixture is completely silky smooth and creamy, without any lumps of grit.
Divide the cheesecake batter into 2 parts, leaving one part in the blender for later. Pour half of the filling into the cake tin and allow it to freeze for about an hour to set enough so that you can add the butterscotch sauce on top.
To get the "yolk" center for the cheesecake, add the butterscotch or caramel sauce to the center of the cake, spreading it out with a spoon. Then pour in the remaining half of the cheesecake filling and freeze until set. This can take anywhere from 3-4 hours, but I usually prepare it the night before so that it can freeze and set thoroughly overnight.
Making the creme egg yolk drip
For the "yolk" sauce that's used to decorate the cheesecake, add vegan sweetened condensed milk, powdered sugar (aka. icing sugar), and turmeric powder to a bowl and whisk until mixed through. You can also simply use butterscotch or caramel sauce in place of the yolk mixture.
How to decorate creme egg cheesecake
- Whisk the coconut whipping cream until smooth and use a spoon or piping bag to pipe little nests around the top of the cake.
- Spoon or pipe the "yolk" mixture on top of the coconut cream.
- Top with homemade creme eggs and other vegan easter eggs of your choice.
- You could also top this vegan Cadbury creme egg cheesecake with a light dusting of cocoa powder or an extra drizzle of melted dark chocolate if you like.
Immediately chill any unused cake in an airtight container and consume within a couple of days.
Absolutely! You can freeze any leftover cheesecake in an airtight container. For ease, I recommend pre-slicing the cake before freezing. Then just defrost the slices in the fridge overnight as needed.
🐰 More Vegan Easter Recipes
- 200 g (1 ½ cups) cashews, soaked *see notes
- 300 g (10.6 oz) vegan cream cheese
- 120 g (½ cup) soy or coconut yogurt
- 100 ml (⅓ cup) pure maple syrup
- 50 g (¼ cup) coconut oil , solid
- 1 tablespoon vanilla extract , or vanillabean paste
- 1 tablespoon lemon juice
- 60 g (¼ cup) Nature's Charm butterscotch sauce, or caramel sauce
Creme egg "yolk" drip sauce
- Line the bottom and sides of a 7" or 8" cake tin (with removable base) with some parchment paper.
- Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.
- Add the cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, vanilla extract, and lemon juice to your high-speed blender. Blitz for a few minutes until completely smooth and creamy.
- Pour half of the filling mixture into the cake pan and leave the remaining half in your blender. Gently tap the cake tin on your work surface to remove any large air bubbles and place it in the freezer to set for one hour.
- Once set enough, spoon the butterscotch sauce onto the center of the cheesecake (do not go all the way out to the edges of the cake) and cover with the remaining filling mixture. Place the cheesecake in the freezer to set for at least 3-4 hours (or overnight if preferred).
- Make the vegan creme eggs for the topping.
- To nake the yolk mixture, simply whisk together the condensed coconut milk, powdered sugar, and turmeric in a bowl until smooth.
- Whip the coconut whipping cream until smooth and use a spoon or piping bag to pipe little nests around the top of the cake.
- Spoon the "yolk" mixture on top of the coconut cream and top with the vegan creme eggs and mini eggs.
Serving and storage instructions
- Allow the cake to defrost for about 30 minutes before serving. Immediately chill any unused cake in an airtight container and consume within a couple of days or freeze and defrost as needed.
- Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak in boiling water for 1 hour.
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