This Vegan Oreo Easter Egg Cheesecake recipe is so fun and easy to make. A buttery Oreo crust, creamy and sweet cheesecake filling topped with white chocolate and chocolate eggs, they’re the perfect way to dress up chocolate easter eggs at Easter.
Vegan Oreo Easter Egg Cheesecake
If you follow me on Instagram and Tiktok, you might have already seen my viral Biscoff Easter egg cheesecake. I had the awesome idea of creating a delicious cookies and cream version using Oreo cookies. Oreo’s are some of my favourite accidentally vegan treats, and they are great in bakes such as cupcakes, tiramisu, truffles and of course these scrumptious easter egg cheesecakes.
Ingredients you’ll need:
- Vegan easter egg: You can use any dairy-free / vegan friendly easter egg you like, wether it’s dark, milk or white chocolate. I personally think a milk or dark chocolate egg goes best with the sweetness of the dessert. I used an easter egg from Nomo Chocolate.
- Oreo cookies: You can use branded Oreo’s or unbranded, just make sure they’re vegan friendly!
- Dairy-free butter: Make sure to use a good quality vegan butter such as Flora or Naturli. Always check your ingredients to make sure what you are using is dairy-free and vegan friendly!
- Dairy-free cream: Use a high quality vegan whipping / double cream to get the best texture and thick filling.
- Dairy-free cream cheese: My favourite vegan cream cheeses are Violife, Nush, Oatley or supermarkets own brand.
- Icing sugar: Adds sweetness to the cheesecake filling. Sieve it for a smooth texture.
- Decorations: Top the cheesecake with whatever you fancy, I went for dairy-free white chocolate, mini vegan chocolate eggs and some Oreo crumbs.
How to make Oreo Easter Egg Cheesecakes
Make delicious easter egg cheesecakes in minutes with this scrumptious recipe. Find the full written recipe, method and ingredients in the recipe card at the bottom of this post.
- Easter egg
Before you begin, carefully use a knife to cut the easter egg in half. Heat up the knife to make it easier.
- Base
Blitz the oreos in a blender until crumb like and stir them together with melted butter. Spoon this into the easter egg halves and flatten out.
- Cheesecake filling
In a stand mixer or using a hand whisk, whip together the dairy-free cream, cream cheese, icing sugar and Oreo crumbs until thick and creamy. Transfer into a piping bag and pipe ontop of the base (you can also spoon it in). Level out with the back of a spoon and chill.
- Decorations
Melt dairy-free white chocolate and spread a thin layer over the cheesecakes. While the chocolate is wet, sprinkle over some Oreo crumbs and decorate with vegan chocolate eggs (or whatever you fancy). Serve and enjoy!
Tips and tricks
Heat a sharp knife to cut the egg in half:
- In order to split the chocolate easter egg in half without it cracking or breaking, heat a knife over a flame (hob) or in some boiling water. If using the water method, make sure to wipe off any excess water before cutting egg egg.
Make sure to chill the filling :
- The cheesecake filling is very light and creamy, so it’s best to chill it for a few hours prior to serving and decorating.
Use a good quality whipping cream:
- In order to get a thick cheesecake filling, you want to use a good quality cream. My personal favourite is ‘The Coconut Collaborative Double Cream’. This cream whips up beautifully and makes for a really thick filling. If you try this with coconut cream, it simply won’t work.
Work quick with the white chocolate:
- To top the cheesecakes I simply melted some dairy-free white chocolate and spread it over the top of the filling. Unlike milk or dark chocolate which you can add cream into to make a soft chocolate ganache, the white chocolate will set and go hard so it’s best to add this one 10 minutes before serving so it’s still soft.
How to store easter egg cheesecakes?
- Keep this dessert fresh by storing it in a sealed container in the fridge. Best eaten and enjoyed within 3 days of making.
Vegan Oreo Easter Egg Cheesecake
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Oreo Cheesecake served in an Easter Egg! Vegan, Easy to make and perfect for Easter! You’ll have so much fun making these!
Ingredients
Ingredients for the base
- 12 Oreo cookies
- 25g of dairy-free butter/margarine
Ingredients for the cheesecake filling
- 120ml of dairy-free cream
- 60g of dairy-free cream cheese
- 20g of icing sugar
- 4 Oreo cookies
Ingredients for the decoration
- 50g of dairy-free white chocolate
- Vegan mini chocolate eggs
- Oreo cookies (crumbled)
Instructions
How to prepare the easter egg
- 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 knife in hot water, wipe off any excess water then press the knife along the seam line, scoring around the egg until it naturally falls in half. Set aside.
Method (base)
- In a blender, whizz up the Oreo cookies until crumble like. Melt the butter in a saucepan on the hob and stir into the cookies. The texture should resemble wet sand.
- Spoon the mixture into the base of the easter egg halves. Use a spoon to level it out, set aside while you make the filling.
Method (cheesecake filling)
- In a medium sized mixing bowl, add in the dairy-free cream cheese, cream and icing sugar.
- 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.
- Fold in the Oreo crumbles, then add into a piping bag with a large round tip nozzle.
- Pipe the cheesecake filling on-top of the base and level out with an off set spatula.
- Place into the fridge for at least 3-4 hours or until firm. Serve the cheesecakes as they are or add on some extra decorations.
Method (decoration)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Spoon the chocolate on top of the cheesecakes. Sprinkle over some cookie crumbs while the chocolate is still wet so that it sticks. You can even add on some chocolate mini eggs (vegan friendly of course).
- Serve and enjoy!
Notes
To store: Store the cheesecakes in the fridge. Best enjoyed within a few days of making.
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
