A truly egg-citing treat for Easter! This Easter Egg Cheesecake is created with a chocolate Easter egg shell and filled with a delicious, smooth and creamy no-bake cheesecake that is simply too good to be true!
1 Easter egg mould (skip if you're using a store-bought Easter egg)
1 highspeed blender
Ingredients
160gsmooth vegan chocolate
For the cheesecake filling:
115graw cashew nutssoaked for 4-6 hours
110gwhite chocolatemelted
250gcream cheeseunflavored
75gpowdered sugar
50gcoconut cream
For the decoration (optional)
mini eggs
melted chocolate
fresh strawberries
Easter candy
chocolate sprinkles
Instructions
Create the chocolate Easter egg
Melt the chocolate in a heatproof boil over simmering water, then coat the chocolate mold in 5-6 layers, resting it upside down in the fridge between each coat.*
Prepare the cheesecake filling
Drain and rinse the soaked cashew nuts and melt your white chocolate, then transfer both to a blender alongside the cream cheese, powdered sugar and coconut cream.
Process at low speed, gradually increasing, and give your blender a break to scrape down the sides regularly. Blend until smooth and creamy.
Transfer the cheesecake filling into the chocolatser egg mold.
Decorate the filled Easter egg
Get creative and decorate your cheesecake filled Easter egg to your liking with more chocolate, fresh fruit and Co!
Notes
*if you are using a store-bought Easter egg, carefully slice it in half and move onto step 2.**Store the Easter egg cheesecake in the fridge for up to 3 days, or in the freezer for up to 3 months.