Description
This Vegan Creme Egg Cheesecake is a decadent, no-bake treat perfect for celebrations and chocolate lovers alike. Combining a crunchy vegan cookie crust with a creamy cashew and vegan cream cheese filling, it is topped with a luscious butterscotch center and vegan creme eggs for an impressive, festive look. The recipe uses wholesome plant-based ingredients, making it suitable for vegans and perfect for those seeking a dairy-free dessert option.
Ingredients
Scale
Crust
- 160 g vegan cookies (Oreos or Bourbon work well)
- ¼ teaspoon sea salt
- 50 g vegan butter
Filling
- 200 g cashews (soaked, see notes)
- 300 g vegan cream cheese
- 120 g soy or coconut yogurt
- 100 ml pure maple syrup
- 50 g coconut oil (solid)
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 tablespoon lemon juice
Butterscotch Layer
- 60 g Nature’s Charm butterscotch sauce (or caramel sauce)
Topping
- 60 g sweetened condensed coconut milk
- 2 tablespoons powdered sugar
- ¼ teaspoon ground turmeric (optional, for colour)
- 300 g chilled coconut whipping cream
- 1 batch vegan creme eggs (homemade or store-bought)
- Vegan mini chocolate eggs (optional)
Instructions
- Prepare the Crust: Line the bottom and sides of a 7″ or 8″ cake tin with removable base with parchment paper. Add the vegan cookies and sea salt to a food processor and blitz for about 30 seconds until finely ground. Add vegan butter and blend until the mixture sticks together when pressed between fingers. Press the mixture firmly into the base of the cake tin and smooth evenly. Place the crust in the freezer to set while preparing the filling.
- Make the Filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, soy or coconut yogurt, maple syrup, solid coconut oil, vanilla extract, and lemon juice. Blend for several minutes until the mixture is completely smooth and creamy.
- Assemble First Filling Layer: Pour half of the filling mixture over the chilled crust in the cake tin. Gently tap the tin on the countertop to remove any air bubbles. Freeze for 1 hour until the layer is set.
- Add Butterscotch Layer and Remaining Filling: Spoon the butterscotch sauce onto the center of the set cheesecake layer, avoiding the edges. Pour the remaining filling mixture over the butterscotch layer, smoothing the top. Return the cheesecake to the freezer and let it set for at least 3-4 hours, or preferably overnight.
- Prepare Vegan Creme Egg Topping: Whisk sweetened condensed coconut milk, powdered sugar, and turmeric together in a bowl until smooth to create the ‘yolk’ mixture. Whip the chilled coconut whipping cream until smooth and fluffy. Using a spoon or piping bag, create little nests of coconut cream around the top of the cheesecake.
- Decorate: Spoon the yolk mixture onto the coconut cream nests. Arrange vegan creme eggs and optional vegan mini chocolate eggs on top to finish the decoration.
- Serving and Storage: Remove the cheesecake from the freezer and allow it to defrost for about 30 minutes before serving for the best texture. Store any unused cake in an airtight container in the refrigerator and consume within a couple of days, or freeze and defrost as needed.
Notes
- Soak cashews for at least 4 hours or overnight in water to ensure a creamy filling.
- If you do not have vegan butterscotch sauce, caramel sauce is a suitable substitute.
- Ground turmeric is optional and only added for color, it will not affect the flavor significantly.
- Freezing the cheesecake in stages helps to set distinct layers cleanly.
- Ensure coconut oil is solid before blending to maintain desired texture.
- Defrost cheesecake partially before serving to allow easy slicing and optimal flavor.
