Bourbon Easter Egg Cheesecake

A dairy-free chocolate Easter egg, with a Bourbon chocolate cheesecake filling, topped with chocolate mini eggs and a Bourbon biscuit.

Just when you thought Easter eggs couldn’t get any better, make a simple no-bake cheesecake mixture and BOOM– you have the most epic Easter egg cheesecakes!

Have any left over Easter eggs? Don’t you worry, this recipe is for you!

I am so excited that these Easter egg cheesecakes are trending online right now. They’re not only delicious but are so much fun to make and decorate!

I have previously made a Biscoff Easter egg cheesecake which everyone seemed to love over on my Instagram and TikTok (follow me- @littleblogofvegan).

One of my favourite all time biscuits is a Bourbon.

What is a Bourbon biscuit?

It’s a chocolate sandwich biscuit/cookie with a chocolate buttercream filling. They’re very popular here in the UK!

The flavour of the rich chocolate biscuit alongside dark / dairy-free milk chocolate is divine!

I used crumbled up Bourbon biscuits in the cheesecake filling to amplify the bourbon flavour even more. I’m OBSESSED!

This recipe serves 2 (one egg, 2 halves).

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 Bourbon’s, you’ll be obsessed with this dessert

Looking for more chocolate desserts? Look no further:

Vegan Twix Bars

Chocolate Brownie Tart

Gluten-free Brownie Cookies

Vegan Chocolate Ombre Cake

4 Ingredient Chocolate Tart

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: 2
Level: Easy

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Ingredients for the cheesecake filling

80g of dairy-free cream cheese
50g of dairy-free double cream (see notes*)
40g of icing sugar
20g of cocoa powder
4 Bourbon biscuits (crumbed)

1 dairy-free milk/dark Easter egg (I used Nomo classic Easter egg)
1 pack of Bourbon biscuits (make sure they’re vegan friendly)
Vegan chocolate mini eggs (optional)

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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), cocoa powder, icing sugar and Bourbon biscuit crumbs.
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 Bourbon cookies, and divide between the 2 egg halves.

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

3. Decorate with a drizzle of melted chocolate, Bourbon biscuit crumbles and a Bourbon cookie. As it’s Easter, I added on some vegan chocolate mini eggs which is optional.

To store:
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.