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Vegan Creme Egg Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Creme Egg Cheesecake is a rich and indulgent dairy-free dessert perfect for Easter or any chocolate lover. Featuring a crunchy vegan chocolate cookie crust, creamy coconut and vegan cream cheese filling melted with rich vegan chocolate, and topped with chopped vegan creme egg candies and a drizzle of chocolate ganache, this cheesecake is both festive and delicious. It is baked to perfection with a luscious texture, then chilled for a refreshing finish.

Ingredients

Scale

For the Crust

  • 2 cups vegan chocolate sandwich cookies, crushed
  • 6 tablespoons vegan butter, melted

For the Filling

  • 16 ounces vegan cream cheese, softened
  • 1 cup full-fat coconut cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate, melted and cooled

For the Topping

  • 6 vegan creme egg candies, chopped
  • 1/4 cup vegan chocolate chips, melted
  • 2 tablespoons coconut cream

Instructions

  1. Preheat and prepare crust: Preheat your oven to 325°F. In a bowl, mix the crushed vegan chocolate sandwich cookies with melted vegan butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 8 minutes, then let it cool completely to set.
  2. Make the filling: In a large mixing bowl, beat the softened vegan cream cheese until smooth and creamy. Add the full-fat coconut cream, powdered sugar, and vanilla extract, then continue to mix until the mixture is fully combined and creamy. Gently fold in the melted and cooled vegan chocolate to infuse a rich chocolate flavor throughout the filling.
  3. Assemble and bake cheesecake: Pour the chocolate-infused filling over the cooled crust and smooth the top with a spatula for an even surface. Bake the cheesecake at 325°F for 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle, indicating it’s perfectly baked without overcooking.
  4. Cool the cheesecake: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to fully set and develop flavor.
  5. Add the topping and serve: Before serving, mix the melted vegan chocolate chips with coconut cream to create a smooth ganache. Drizzle this over the chilled cheesecake and then sprinkle evenly with the chopped vegan creme egg candies for a festive and decorative finish. Slice and serve chilled.

Notes

  • For a no-bake alternative, skip adding vegan creme eggs and instead use 1 tablespoon cornstarch mixed with 2 tablespoons water to stabilize the filling. Keep refrigerated until serving.
  • You can substitute any vegan chocolate-filled candy for the vegan creme eggs to tailor the cheesecake to your preference.

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Find it online: https://fastkitchenrecipes.com/vegan-creme-egg-cheesecake-recipe/