This Vegan Oreo Easter Egg Cheesecake recipe is so fun and easy to make. A buttery Oreo crust, creamy and sweet cheesecake filling topped with white chocolate and chocolate eggs, they’re the perfect way to dress up chocolate easter eggs at Easter.
Vegan Oreo Easter Egg Cheesecake
If you follow me on Instagram and Tiktok, you might have already seen my viral Biscoff Easter egg cheesecake. I had the awesome idea of creating a delicious cookies and cream version using Oreo cookies. Oreo’s are some of my favourite accidentally vegan treats, and they are great in bakes such as cupcakes, tiramisu, truffles and of course these scrumptious easter egg cheesecakes.
Ingredients you’ll need:
- Vegan easter egg: You can use any dairy-free / vegan friendly easter egg you like, wether it’s dark, milk or white chocolate. I personally think a milk or dark chocolate egg goes best with the sweetness of the dessert. I used an easter egg from Nomo Chocolate.
- Oreo cookies: You can use branded Oreo’s or unbranded, just make sure they’re vegan friendly!
- Dairy-free butter: Make sure to use a good quality vegan butter such as Flora or Naturli. Always check your ingredients to make sure what you are using is dairy-free and vegan friendly!
- Dairy-free cream: Use a high quality vegan whipping / double cream to get the best texture and thick filling.
- Dairy-free cream cheese: My favourite vegan cream cheeses are Violife, Nush, Oatley or supermarkets own brand.
- Icing sugar: Adds sweetness to the cheesecake filling. Sieve it for a smooth texture.
- Decorations: Top the cheesecake with whatever you fancy, I went for dairy-free white chocolate, mini vegan chocolate eggs and some Oreo crumbs.
How to make Oreo Easter Egg Cheesecakes
Make delicious easter egg cheesecakes in minutes with this scrumptious recipe. Find the full written recipe, method and ingredients in the recipe card at the bottom of this post.
- Easter egg
Before you begin, carefully use a knife to cut the easter egg in half. Heat up the knife to make it easier.
Blitz the oreos in a blender until crumb like and stir them together with melted butter. Spoon this into the easter egg halves and flatten out.
- Cheesecake filling
In a stand mixer or using a hand whisk, whip together the dairy-free cream, cream cheese, icing sugar and Oreo crumbs until thick and creamy. Transfer into a piping bag and pipe ontop of the base (you can also spoon it in). Level out with the back of a spoon and chill.
Melt dairy-free white chocolate and spread a thin layer over the cheesecakes. While the chocolate is wet, sprinkle over some Oreo crumbs and decorate with vegan chocolate eggs (or whatever you fancy). Serve and enjoy!
Tips and tricks
Heat a sharp knife to cut the egg in half:
- In order to split the chocolate easter egg in half without it cracking or breaking, heat a knife over a flame (hob) or in some boiling water. If using the water method, make sure to wipe off any excess water before cutting egg egg.
Make sure to chill the filling :
- The cheesecake filling is very light and creamy, so it’s best to chill it for a few hours prior to serving and decorating.
Use a good quality whipping cream:
- In order to get a thick cheesecake filling, you want to use a good quality cream. My personal favourite is ‘The Coconut Collaborative Double Cream’. This cream whips up beautifully and makes for a really thick filling. If you try this with coconut cream, it simply won’t work.
Work quick with the white chocolate:
- To top the cheesecakes I simply melted some dairy-free white chocolate and spread it over the top of the filling. Unlike milk or dark chocolate which you can add cream into to make a soft chocolate ganache, the white chocolate will set and go hard so it’s best to add this one 10 minutes before serving so it’s still soft.
How to store easter egg cheesecakes?
- Keep this dessert fresh by storing it in a sealed container in the fridge. Best eaten and enjoyed within 3 days of making.