Biscoff Easter egg Cheesecake

Cheesecake or Easter eggs?… Why not have both!

This is half an Easter egg filled with a 4 ingredient no-bake cream based cheesecake filling decorated with a drizzle of melted Biscoff spread and Biscoff cookies. These cheesecake eggs are absolutely PHENOMENAL! 

Why you NEED to make these cheesecakes?

• The cheesecake can be made in one bowl and only contains 4 ingredients
• They’re completely no-bake!
• 100% vegan and easy to make
• They taste out of this world good! If you love Biscoff, you’ll be obsessed with this dessert

This recipe is perfect for Easter. Get creative and decorate them in any way you fancy! I used a dairy-free white chocolate egg from Sainsburys, but you can use whatever Easter egg you like- dark chocolate, dairy-free milk chocolate etc.

Brands including: Moo free, Nomo, and Buttermilk have some amazing vegan eggs. supermarket free from eggs are perfect too!

Notes*

What vegan double cream to use?

My favourite duty-free double cream / whipping cream is Elmlea Plant Based Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won’t set, even if. its in the fridge overnight. 

Preparation: 5 minutes

Chilling time: 2 hours

Serves: 3

Level: Easy

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Ingredients for the cheesecake filling

• 125g of dairy-free cream cheese (I Sainsbury’s own free from)
• 100ml of dairy-free double cream (see notes*)
• 2 tablespoons of Biscoff spread

+

• 2 dairy-free white Easter eggs (I use Sainsbury’s own Free From White Eggs, you can use any milk, dark or white vegan easter eggs)
• 4 Biscoff cookies 
• 2 tablespoons of Biscoff spread (melted)

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Prepare the eggs

1. 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 in hot water, wipe off any excess water then press the knife along the seam line, scoring around and around until it naturally falls in half.

Set aside.

Method (cheesecake filling)

1. In a medium sized mixing bowl, add in the dairy-free cream cheese, dairy-free double cream (whipping cream) and Biscoff spread. 

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. 

Assemble the egg

1. Crumble up 4 Biscoff cookies, and divide between the 3 egg halves.

2. Add 2 teaspoons of melted Biscoff spread on-top of the cookies. 

3. Spoon the cheesecake mixture into the egg’s until level with the top edges of the egg ( as seen in the photos). 

4. Decorate with a drizzle of more melted Biscoff spread, Biscoff cookie crumbles and half a Biscoff cookie. 

Place into the fridge for at least 2 hours to set. 

Make sure to refrigerate any left over cheesecake filling straight away, to keep it fresh.

Best eaten within 2/3 days of making.

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