Easy individual No-Bake Mini Egg Cheesecakes with a buttery biscuit base, speckled mini egg vanilla cheesecake filling topped with a chocolate cream swirl, chocolate shavings and more mini eggs. Vegan, No-Egg, No-Dairy and super easy to make.
No-Bake Mini Egg Cheesecakes
I am loving Easter baking this year!! There are so many more vegan and plant based options on the shelves in supermarkets & online such as new easter eggs, mini eggs and chocolates. This recipe for mini egg cheesecakes has been highly requested and I was so excited to finally get round to making them. Everyone LOVES mini eggs and this recipe is sure to impress. A biscuit base has a thick and creamy layer of no-bake vanilla cheesecake speckled with crushed mini eggs. They’re decorated with a cream ‘nest’ with chocolate shavings on-top, and more mini eggs!! You’ll love them!
Looking for more Easter recipes, check out my Vegan Puff Pastry Nests, Homemade Vegan Creme Eggs, Vegan Sweet Almond ‘Bunny’ Cake and Vegan Easter Madeleines. Find all my Easter recipes here.
Vegan Mini Eggs
You aren’t reading wrong, YES.. this recipe uses VEGAN MINI EGGS! There are two brands of mini eggs which I have found and taste identical to the Cadburys Mini Eggs. The first is ‘Mummy Meagz Chickee Eggs’ and ‘Doisy and Dam Good Eggs‘. I used the ‘Good Eggs’ for this recipe and they worked an absolute treat. They’re a dairy-free / vegan chocolate enclosed in a candy like shell with speckles to resemble the classic mini egg. I bought mine off Amazon, but you can also find them in store such as ASDA, Waitrose and Ocado.
Layers to these cheesecakes
There are 3 simple layers to these individual cheesecakes, from base to decoration. Starting at the base:
- Base: You can use whatever biscuit you want for the base! I personally use / recommend digestive biscuits (similar to Graham crackers in the US) because they’re a biscuit classic for a cheesecake base, and soak up the butter resulting in a compact base for this dessert. Alternatively you could use something like Oreos or Biscoff cookies, or a gluten-free alternative for example.
- Cheesecake: I’m such a sucker for a no-bake cheesecake. They are also super soft, creamy and luscious, packed full of vanilla. This cheesecake filling is easy to make, all blended together in the same blender and poured on top of the base. It contains crushed up mini eggs for added flavour and crunch.
- Cream decoration: This is an optional extra but makes the desserts look phenomenal. The cream is whipped alongside cocoa powder and piped in a decorative swirl. Decorated with some shaved / flaked chocolate and mini eggs to resemble a birds nests, perfect for easter!
Mini Egg Cheesecakes FAQ
What biscuits should I use in the base?
- YES! Any digestive biscuit (without a creamy filling) will work great in this recipe. I like to use Digestive Biscuits, most of the time supermarket own branded. Just make sure they’re suitable for vegans.
Can I make this recipe gluten-free?
- To make this recipe gluten-free, swap out the wheat based biscuits for a gluten-free option. I like to use the brand ‘Love More’ and Sainsburys own brand Deliciously free from digestives.
Can I make this recipe in advance?
- You sure can. I personally like to make the cheesecake ahead of time, the day before and allow them to have enough chilling time before removing them from the tin.
What cream cheese should I use for the filling?
- Either Violife cream cheese or a free from cream cheese will work fine, as long as they’re the full-fat version. A high enough fat content will ensure the cheesecake sets in the fridge.
What tin to use?
- Individual cheesecakes are great because they’re super easy to make, easy to serve and they look good on a plate. There’s also many ways of making them including setting them in glasses, making them in cupcake cases or loose base cookie cup tins which is my go-to. I am ALWAYS asked what tin I use to make my mini cheesecakes and it’s a mini 6 pan, loose base cookie cup tin. You want the tins to be deep so you get a tall cheesecake. To ensure the cheesecakes come out of the tin with ease, you can lightly grease them with some dairy-free butter before adding in the layers. If you have a loose base tin, this may not be needed but it is a good optional step.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Vegan Mini Egg Cheesecakes
- Total Time: overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Easy Vegan No-Bake Mini Egg Cheesecakes – A buttery base, creamy vanilla cheesecake with crushed mini eggs with a chocolate Easter nest.
Ingredients
Ingredients for the base
- 100g of plain biscuits (you can use gluten-free)
- 50g of dairy-free butter / margarine
Ingredients for the filling
- 125g of cashew nuts (soaked and drained, see step 1)
- 280g of vegan cream cheese ( I use Violife)
- 75g of icing sugar
- 50g of coconut cream (thick white cream from a can of coconut milk)
- 2 teaspoons of vanilla extract
- 100g of vegan mini eggs (crushed)
Ingredients for the topping
- 220ml of dairy-free whipping cream ( I use The Coconut Collaborative Double Cream)
- 20g of cocoa powder
- 1 small bar of chocolate (shavings)
- Vegan mini eggs
Instructions
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each loose base cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, and vanilla. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Fold in the crushed mini eggs. Only fold them in to maintain the ‘speckled’ effect, don’t whizz up.
- Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (chocolate cream and decoration)
- In a stand mixer with balloon whisk attachment, whip up the cream and cocoa powder until soft peaks. You can also use a electric hand whisk. The cream should be whipped and thick.
- Transfer the cream into a piping bag fitted with a star tip nozzle. I use a Wilton 8B tip.
- Pipe a swirl of cream on top of each cheesecake, in a nest design, refer to video & photos for reference.
- Grate some chocolate on-top of the cream, sprinkle and top with 3 mini eggs in the middle of each ‘nest’.
- Serve and enjoy.
Notes
To store: Keep fresh by storing in a air tight / sealed container in the fridge. Allow to come to room temperature fully before serving. Best enjoyed within 1-3 days of making.
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
- Prep Time: overnight
- Category: cheesecakes
- Method: No-Bake
