Cheesecake in an Easter egg, sign me up! Delicious Vegan Easter Egg Cheesecakes, filled with a vegan cookie dough base, a no-bake chocolate chip cheesecake filling topped a layer of dark chocolate and fun easter treats. They’re great fun, and perfect to make with kids!
When you thought Easter eggs couldn’t get any better, you add a cheesecake inside… genius!
Who knew an Easter egg would make the most perfect bowl for a cheesecake and it’s also edible!? The chocolate Easter eggs are halved and filled with a scrumptious chocolate chip filled cookie dough, a chocolate chip cheesecake filling topped delicious easter goodies.
The cheesecake is 100% ‘no-bake’, so there’s no baking involved whatsoever in this recipe. The hardest part of this recipe is not eating it before it’s set and ready to serve- haha!
Make sure to check out my previous Easter Egg Cheesecakes:
They taste out of this world good! If you love cookie dough, you’ll be obsessed with this dessert.
It’s a perfect dessert for Easter. Get creative and decorate them in any way you fancy! I used a dairy-free milk chocolate egg. You can use whatever chocolate flavour Easter egg you prefer.
Vegan Easter Eggs
It’s so exciting to see vegan Easter eggs in all of the main UK supermarkets now, and many have even made their own branded ‘free-from eggs’.
For this recipe, I went into Sainsbury’s and picked up a Nomo Salted Caramel Egg (a favourite) which was only £2. This egg is quite large, meaning you’ll be able to fit a lot of cheesecake inside!
I also picked up a Nomo Cookie Dough bunny, which is vegan friendly and super Easter! This was on offer for £1. I’ll definitely head back to the shops to stock up on these as they’re truly delicious!
1 Easter egg will give you 2 egg halves (2 desserts)- perfect to share with a loved one, or one half can easily be shared between two. They are very indulgent and quite filling, especially after you’ve added the extra chocolate and easter treats on-top!
If you needed to serve more, just double up on the ingredients!
How to make a Easter Egg Cheesecake
Separate the easter egg
You’ll need to separate the easter eggs in half. If they do not easily come apart, gently slice around the join in the middle with a warm knife.This should do the job, but be very careful not the melt the easter egg / crack the shell. Warm the knife in some warm water, but make sure to wipe it dry before using.
You’ll want to make a batch of cookie dough, add it into a piping bag and pipe directly into the easter egg. The cookie dough replicates the cheesecake base.
Mix up the cheesecake (recipe below) and add it into a piping bag fitted with a round tip nozzle. Pipe enough cheesecake mixture into the egg so it’s level with the top of the egg shell. Use a knife or spatula to scrape it flat, perfect for adding on the melted chocolate topping.
Decoration is completely optional. You can use dairy-free milk, white or dark chocolate for decorating. Just make sure you allow the chocolate to cool slightly before pouring on top of the cheesecake. If the chocolate is too hot, it can melt the cheesecake filling. Once the chocolate is on get creative with decorations. It’s best to add on the topping decorations when the chocolate is slightly wet so they’ll stick. Chill until firm, then tuck in!
You want to be very careful when cutting the Easter eggs in half. If you go right in and try to cut it, the egg will crack. It’s best to heat up a sharp knife in hot water, wipe off any excess water then press the knife along the seam line, scoring around the egg until it naturally falls in half. Set aside.
Method (cookie dough)
*You must heat treat the flour before use.
Preheat oven to 180°C fan and line a baking tray/sheet with greaseproof paper.
Spread the flour evenly on the baking tray and bake for around 5-10 minutes or until the flour reaches 74°C (you can test the temperature with a thermometer). The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
Place the dairy-free butter and sugar into a medium sized bowl and whip until light and creamy. I use a Kitchenaid Stand Mixer with balloon whisk attachment. You can do this with a hand whisk / wooden spoon if preferred.
Once creamy, add in the vanilla extract and dairy-free milk. Continue to whip until pale in colour and again, it’s light and creamy. It doesn’t matter if the mixture looks like it splits, it will come back together once the flour is added.
Sift in the flour and whip for a final time to combine. The end result should be like a thick buttercream.
Fold in the chocolate chips.
Spoon the cookie dough into the base of the easter egg or add into a piping bag, snip off the tip and pipe into the easter egg. Level out with an off set spatula.
Place into the fridge while you make the cheesecake filling.
Method (cheesecake filling)
In a medium sized mixing bowl, add in the dairy-free cream cheese, dairy-free cream and icing sugar.
Whisk together until thick, this will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand held electric whisk or standard whisk will work great too.
Fold in the chocolate chips, then add into a piping bag with a large round tip nozzle.
Pipe the cheesecake filling on-top of the cookie dough base and level out with an off set spatula.
Place into the fridge for at least 3-4 hours or until firm.
Assemble the egg
Melt some dairy-free dark chocolate, pour on-top of the cheesecake filling and level out with a spatula.
Add on your decorations, then place the egg into the fridge for 1-2 hours until fully firm.
Remove from the fridge, allow to stand at room temperature for 5 minutes then tuck in!
My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Double Cream Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if its in the fridge overnight.
To store: Best enjoyed day of making, but can be stored in a sealed container in the fridge, for 1-2 days.
Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!