These Vegan Cream Egg Cheesecakes have a thick dark chocolate Easter egg shell filled with a hidden layer of crushed cookies and topped with a creamy and lightened up cheesecake filling and a yellow “yolk”. These eggs are so easy and are naturally vegan, gluten-free and fun to make with little ones.
These eggs may be the most fun Easter recipe I have made and they combine a few of the best things: chocolate, cream eggs, cheesecake and cookies. And you get a bit of everything in each mouthful which makes these eggs such a delight to eat. They are really easy to make, take very little preparation and have a much lighter cheesecake filling, too.
What is special about these Vegan Cream Egg Cheesecakes?
This is the best way to have cheesecakes around Eastertime, they are:
- Chocolatey, rich and crunchy
- Creamy, sweet and smooth
- Packed with textural layers
- Fun to make with little ones
- Easy to make with a few steps
- Naturally vegan and gluten-free
- Lightened up with a healthier cheesecake filling
- No-bake and ready in 20 minutes
- Only require 8 ingredients
If you already love these cheesecake eggs, skip ahead to the recipe card below, or let’s discuss the recipe in more detail first.
What ingredients do I need?
You only need 8 ingredients to make these Vegan Cream Egg Cheesecakes and you can swap depending on what you have at home:
- Dark chocolate: I used the dark hazelnut chocolate from Divine as it’s rich, smooth and tastes like Nutella, but any dairy-frere chocolate will work. You can use milk or dark.
- Chocolate chip cookies: or any cookies you have for the hidden biscuity base to the cheesecake. If you want to make your own, try my Slice and Bake Shortbread Cookies, Dark Chocolate Brownie Cookies or Monster Cookies.
- Thick dairy free yoghurt: it is important that it is tick to make sure that the filling is thick and luscious. My favourite is Cocos Organic coconut yoghurt but other Greek-style yoghurts will work.
- Dairy free cream cheese: like the ones from NUSH or Violife are great here. They add the classic cheesecake “tang” of flavour.
- Dairy-free whipping cream: you can use any dairy-free whipping cream, there is a delicious coconut-based one from Natures Charm which I used here or Elmlea and Oatly have great cream alternatives, too. Make sure it is whippable or labelled double cream so it’s thicker.
- Vanilla essence: for the classic vanilla cheesecake flavour.
- Maple syrup: just a little bit otherwise the cheesecake middle doesn’t taste like cheesecake. Other syrups like agave or brown rice are great or try vegan honey, too.
- Turmeric: this makes the egg “yolk” part of the cheesecakes and you’d never taste it. If you prefer to use food colouring or gels, this would also be OK but I have not used this myself.
How do I make these Vegan Cream Egg Cheesecakes?
They are so easy to make but they look so professional!
- Melt the chocolate and spread into the chocolate moulds: I have these silicone ones. My top tip is to chill the moulds first so that the chocolate sets more quickly and evenly.
- Coat the chocolate shells a second time: so that they are stronger and less likely to crack as you peel them away from the moulds.
- Make the cheesecake filling: whip together the yoghurt, cream cheese, cream, vanilla and maple syrup till light and fluffy.
- Take 50g of cheesecake mix: and add the turmeric for the yolk.
- Place the vanilla and yellow cheesecake mixes in piping bags: use a larger nozzle for the vanilla and a smaller nozzle for the turmeric one.
- Crush the cookies: for the base.
- Carefully remove the egg shells from the mould: and place down flat.
- Fill the eggs with the crushed cookies: to make the cheesecake base.
- Pipe on the vanilla cheesecake: to evenly fill the eggs.
- Make a small indent for the turmeric “yolk”: and pipe on the yellow mix.
- Decorate with extra crushed cookies: and allow the cheesecake to set for 30 minutes.
- Grab a spoon: and dig in.
Are these eggs gluten-free and nut-free?
Yes these Vegan Cream Egg Cheesecakes are naturally gluten-free, just check that your biscuits are gluten-free. Check that your chocolate, cookies, yoghurt, cream cheese and cream are nut-free (the brands I used are all gluten-free and nut-free).
How long will these keep?
Once filled, you can keep these cheesecake eggs in the fridge in a sealed container for 2-3 days.
Can I make these into other flavours?
Yes, you can use flavoured chocolate for the shells and also use almond or orange extract instead of the vanilla essence, for example.
I would love some more Easter ideas, what can I make?
I hope you are going to love these Vegan Cream Egg Cheesecakes and for more Easter inspiration, how about my:
- Vegan Easter Cheesecake
- Easter Cheesecake Cookies
- Vegan Easter Sugar Cookies
- Easter Egg Dark Chocolate Tart
- Vegan Carrot Cake with Orange Buttercream
Vegan Cream Egg Cheesecakes (Gluten-free)
These Vegan Cream Egg Cheesecakes have a thick dark chocolate Easter egg shell filled with a hidden layer of crushed cookies and topped with a creamy and lightened up cheesecake filling and a yellow “yolk”.
- 200g dark chocolate
- 3 chocolate chip cookies (60g)
- 300g thick dairy-free yoghurt
- 150g dairy-free cream cheese
- 150g dairy-free whipping cream
- ½ tsp vanilla essence
- 2 tbsp maple syrup
- ¼ – ½ tsp turmeric
- Place 6 medium-sized half-egg moulds in the fridge.
- Chop the chocolate small and melt over a bain-marie or in the microwave.
- Fetch the chilled egg moulds and use half the chocolate to coat the inside of the moulds using a spoon. Return to the fridge for 20 minutes or until set.
- Repeat with the rest of the chocolate (the double coating of chocolate strengths the shell so they won’t crack). Chill again to set for 20 minutes.
- Meanwhile, make the cheesecake filling: add the yoghurt, cream cheese, cream, vanilla and maple syrup to a bowl and use an electric mixer to beat until really fluffy, for about 2-3 minutes until no lumps remain.
- Place 50g of the cheesecake into a small bowl and mix in the turmeric to your desired yellow colour (don’t use too much otherwise it will taste of turmeric!). Place in a piping bag with a small opening.
- Spoon the plain cheesecake into a second piping bag with a larger round nozzle.
- Carefully remove the chocolate shells from the moulds and fill with the cookies. Pipe on the plain cheesecake and smooth over the tops, to fill in all the gaps. Make a small indent in the middle and fill with the yellow cheesecake as the yolk.
- Sprinkle with extra cookies and chill for 30-60 minutes to allow the cheesecake to firm up slightly. Enjoy or keep in the fridge for 2-3 days.
I look forward to hearing what you think of these Vegan Cream Egg Cheesecakes so please let me know in the comments below. If you do make these cheesecakes, I’d love to see so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cream egg cheesecake love