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Mini egg cheesecakes with chocolate swirl on top

Vegan Mini Egg Cheesecakes

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Easy Vegan No-Bake Mini Egg Cheesecakes – A buttery base, creamy vanilla cheesecake with crushed mini eggs with a chocolate Easter nest.


Units Scale

Ingredients for the base

  • 100g of plain biscuits (you can use gluten-free)
  • 50g of dairy-free butter / margarine

Ingredients for the filling

  • 125g of cashew nuts (soaked and drained, see step 1)
  • 280g of vegan cream cheese ( I use Violife)
  • 75g of icing sugar
  • 50g of coconut cream (thick white cream from a can of coconut milk)
  • 2 teaspoons of vanilla extract
  • 100g of vegan mini eggs (crushed)

Ingredients for the topping

  • 220ml of dairy-free whipping cream ( I use The Coconut Collaborative Double Cream)
  • 20g of cocoa powder
  • 1 small bar of chocolate (shavings)
  • Vegan mini eggs


Method (base)

  1. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
  2. Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each loose base cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
  3. Place into the freezer whilst you make the filling.

Method (cheesecake filling)

  1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, and vanilla. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
  3. Fold in the crushed mini eggs. Only fold them in to maintain the ‘speckled’ effect, don’t whizz up.
  4. Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
  5. Place into the fridge overnight to set.
  6. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.

Method (chocolate cream and decoration)

  1. In a stand mixer with balloon whisk attachment, whip up the cream and cocoa powder until soft peaks. You can also use a electric hand whisk. The cream should be whipped and thick.
  2. Transfer the cream into a piping bag fitted with a star tip nozzle. I use a Wilton 8B tip
  3. Pipe a swirl of cream on top of each cheesecake, in a nest design, refer to video & photos for reference.
  4. Grate some chocolate on-top of the cream, sprinkle and top with 3 mini eggs in the middle of each ‘nest’.
  5. Serve and enjoy.


To store: Keep fresh by storing in a air tight / sealed container in the fridge. Allow to come to room temperature fully before serving. Best enjoyed within 1-3 days of making. 

Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.

  • Prep Time: overnight
  • Category: cheesecakes
  • Method: No-Bake