In the spirit of being fully transparent I could not call this a Vegan Easter Cheesecake because I put some milk and white chocolate sprinkles on top. The moment I did that my beautiful, delicious bake became almost Vegan. The good news is if you’re looking for a Vegan Easter Cheesecake recipe then this is the blog post for you, as long as you don’t put the chocolate sprinkles on top! It is also worth noting that if you’re not wishing to make a vegan cheesecake you can simply substitute all the items for the dairy equivalent and you’re good to go.
It is a flexible recipe.
Another tick to this recipe is that you don’t have to bake it! This is a baking free, dairy free, vegan full Easter Cheesecake (almost) and to top it off, it’s absolutely scrummy.
So read on and why not give this a try over your Easter celebrations.
On your marks, get, set…chill
What you will need:
- 200g digestive biscuits
- 80g dairy free butter, melted
- Handful of dark chocolate chips
- 400g of vegan soft cheese, I used Oatly Creamy Oat Spread Plain
- 150g icing sugar
- Cap full of vanilla essence
- 400g vegan double cream
- Mini Eggs, I used a dark chocolate version from a refill shop
Method
Place the biscuits into a food processor and blitz it all up, alternatively place them in a bag and give them a good whack multiple times until they’re all crumbly. Add the melted butter, combine and then squish it down into the bottom of a prepared springform tin. Trust me the springform will be your dream when it comes to getting it out. Once you’ve done that, leave it in the fridge to chill for half an hour.
Whilst that’s chilling, combine your icing sugar, cream cheese and vanilla essence, I’d recommend using an electric whisk, but use what ever your feel comfortable with. In a separate bowl whisk the double cream until it forms stiff peaks, then fold it into the cream cheese mixture. At this stage also add the chocolate chips and give them a good fold in too.
Once the biscuit base is ready, pour the filling mixture on top and smooth it all out. At this point I added some eggs, I DO NOT recommend doing this as some of the colours came off during the night, however I like how sunk down they were and the layer effect it ultimately created so really it all depends what look you’re after. Once this is all done, pop it in the fridge and leave it overnight.
The next day, remove the tin, cover it with what ever decorations you fancy and then serve.
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