Vegan Mini Egg Cheesecake

Method (base)

1. Line the base of a loose base, deep 8” cake tin with grease proof paper. Add the dairy-free butter 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.
2. Add the biscuits / cookies to a blender or food processor and blend until fine. Pour the 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 and should hold its shape. Press the mixture in the lined  tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the base up the sides of the tin, this will help hold in the cheesecake filling. Place in the fridge while you make the cheesecake filling. 

Method (cheesecake)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar 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.
3. Add the mini eggs into a small blender and blitz. Add the crushed mini eggs into the cheesecake mixture and fold to combine. You can even crush them by adding them into a clean tea towel and bashing them with a rolling pin. 
4. Pour the mixture on top of the buttery biscuit base in the tin. Tap the cheesecake onto the worktop to remove any air bubbles. Optional: Sprinkle over some extra crushed mini eggs. 
5. Place into the fridge overnight to set.
6. Once set, remove from the fridge, use a knife to score around the top edge of the cheesecake to loosen and push out the cheesecake (as the base is loose bottomed, it should come out easily).
7. Place the cheesecake on a serving plate, cake stand or whatever you plan on serving the cheesecake on.

Method (ganache)

1. Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy.
2. Once melted, allow to cool for a few minutes then pour over the cheesecake and level out until smooth.
3. Place into the fridge to chill before piping on the cream, as the heat from the hot ganache will melt the cream.
4. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk whip up the cream along with the cocoa until it holds a peak. Add a tablespoon of cocoa powder at a time until you have a thick and creamy chocolate cream. 
5. Transfer the whipped chocolate cream into a piping bag fitted with a star tip nozzle.
6. Pipe swirls of chocolate cream around the top edge of the cheesecake.
7. Place three mini eggs in the middle of each swirl creating the ‘easter nests’. 
8. Slice, serve and enjoy!