How to make easy no-bake millionaire’s easter egg cheesecakes. A buttery shortbread biscuit base, chocolate caramel cheesecake filling, topped with gooey caramel, served in an actual chocolate easter egg. Nobody will know they’re vegan, dairy-free and can be made gluten-free!
Millionaire’s Easter Egg Cheesecake
If you’ve never had an easter egg cheesecake, prepare to be WOWED! I’ve combined my two favourite treats into one scrumptious dessert- the millionaires and easter eggs. This recipe combines the sweetness, richness and crunchiness of a classic millionaires bar, served as a cheesecake in an easter egg! They are absolutely delicious, easy to make and require minimal ingredients. The kids (and big kids) will have a blast making these over Easter!
Looking for more Easter recipes, check out my Vegan Easter Basket Cookies, Vegan Carrot Sheet Cake, Vegan Hot Cross Bun Cinnamon Rolls and No-Bake Mini Egg Cheesecakes. Find more Easter recipes here.
Why you’ll love this recipe:
- 100% vegan.
- Cheesecake served in a chocolate egg!!!
- Easy to make.
- No baking required.
- Perfect for a simple Easter baking sesh!
- Easily made gluten-free.
- Contain less than 10 ingredients.
- Perfect for using up any left over Easter eggs!
- Great for any time of the year, not just Easter!!!
- Ready in an hour.
Ingredients and tools you’ll need:
- Set of kitchen scales: Always measure in grams for an exact measurement and accurate bake!
- Sharp knife: Used for cutting the easter egg in half.
- Mini food processor / blender: For blitzing the biscuits into a crumb.
- Piping bags: You can either pipe the cheesecake into the egg or use some kitchen spoons.
- Shortbread biscuit: Make sure they’re vegan (dairy-free). You can also switch them out for the gluten-free biscuit to make this recipe suitable for gluten-free diets.
- Dairy-free butter: Use a vegan block butter, or margarine. This is melted for the buttery biscuit base.
- Dairy-free cream: You want to use a thick cream. My go-to is The Coconut Collaborative Double Cream. The thicker the cream, the thicker and creamier the cheesecake filling will be.
- Dairy-free cream cheese: I use Violife Cream Cheese, but use whichever dairy-free / vegan cream cheese you have avalible to you.
- Icing sugar / powdered sugar.
- Cocoa powder.
- Caramel sauce: You can use store bought or homemade vegan caramel sauce. Make a half batch or store left overs in the fridge in an air tight / sealed container.
- Dairy-free dark chocolate:
- Easter egg: Any vegan easter egg works for this recipe. You can also use a white egg if preferred.
- Caramel filled chocolates: Top the egg with whatever you fancy, but I opted for Moo Free caramel filled eggs and caramel bunnies from Aldi, both suitable for vegans.
Millionaire’s Easter Egg Cheesecake Egg FAQ
How did you cut the egg in half so neatly?
- Heat up a knife either using a kitchen blow torch over a hob flame or dipped into a bowl of hot water. Cut through the seam of the egg rather than slicing, as it may break the chocolate.
Is the cheesecake suitable for freezing?
- I would say no, as that means you’ll be freezing the buttery biscuit base and chocolate, which may lead to them containing moisture. This recipe is best made fresh, day of making.
Can you make this recipe in advance?
- You sure can. You can cut the easter egg in half and prepare the caramel in advance (if making homemade vegan caramel sauce). Just store the caramel in an air tight / sealed container in the fridge, give it a mix before using.
Can this cheesecake be made gluten-free?
- YES!!!! Swap out the shortbread biscuits for a gluten-free version! To make this recipe coeliac friendly, make sure to use gluten-free biscuits and ALWAYS check your ingredients, easter egg etc before consuming. I love the Love More Shortbread biscuits which are vegan& gluten-free.
Which vegan easter egg did you use?
- You can literally use any dairy-free / vegan easter egg for this recipe, they’ll all work out great. I personally used the Nomo Classic Chocolate Easter Egg. It’s super creamy and delicious.
How to make an Millionaire’s Easter Egg Cheesecake
Below is a little overview of how to make these easter egg cheesecakes. You can find the full written recipe and method in the recipe card at the bottom of the page, or you can click the ‘Jump To Recipe’ button’ at the top of this page to go right there.
- Buttery biscuit base
Use a food processor to blitz the biscuits into crumbs, or you can place them in a bowl or in a clean tea towel and bash them with a rolling pin. Melt then mix the melted butter into the biscuit crumbs, then using the back of a small spoon, press the mixture into the bottom of each Easter egg half. Pop into the fridge whilst you make the filling.
- Cheesecake filling
Add all the cheesecake ingredients in a bowl, whip up to combine. Transfer into a piping bag and pipe on-top of the base. Or you can spoon it in and spread out with the back of a spoon / off-set spatula. Place in the fridge.
- Caramel and toppings
Pour some caramel sauce on the top of each cheesecake, carefully spread out. Drizzle over some melted dark chocolate and add on a sprinkle of biscuit crumbs and chocolate decorations. Serve and enjoy!!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Millionaire’s Easter Egg Cheesecakes
- Total Time: 30 minutes
- Yield: 2 1x
- Diet: Vegan
Description
A delicious & sweet No-bake Millionaire’s Easter Egg Cheesecake – biscuit base, chocolate cheesecake filling & caramel, perfect for Easter.
Ingredients
Ingredients for the base
- 100g of shortbread biscuits
- 25g of dairy-free butter
Ingredients for the cheesecake filling
- 120ml of dairy-free whipping / double cream (I use The Coconut Collab Double Cream)
- 60g of dairy-free cream cheese (I use Violife)
- 20g of icing sugar
- 20g of cocoa powder
Ingredients for the toppings
- Vegan caramel sauce (homemade or store bought)
- Mini vegan caramel filled eggs (I use Moo Free)
Instructions
How to prepare the easter egg
- 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 (base)
- In a blender, whizz up the shortbread until crumble like. Melt the butter in a saucepan on the hob and stir into the cookies. The texture should resemble wet sand.
- Spoon the mixture into the base of the easter egg halves. Use a spoon to level it out, set aside while you make the filling.
Method (cheesecake filling)
- In a medium sized mixing bowl, add in the dairy-free cream cheese, cream, icing sugar and cocoa.
- 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.
- Pipe the cheesecake filling on-top of the base and level out with an off set spatula.
- Place into the fridge for at least 3-4 hours or until firm. Serve the cheesecakes as they are or add on some extra decorations.
Method (decoration)
- Spoon caramel sauce to the tops of the cheesecakes, spread out to cover.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free dark chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Drizzle the chocolate in a zig-zag over the top of the cheesecakes.
- Top with some biscuit crumbles and caramel chocolates.
- Serve and enjoy!
- Prep Time: 5 minutes
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
