Thick dark hazelnut chocolate Easter egg shells filled with a hidden layer of crushed cookies and topped with a creamy and lightened up cheesecake filling and a yellow “yolk”. These eggs are so easy and are naturally vegan, gluten-free, and fun to make with little ones.
By Nourishing Amy
Vegan Cream Egg Cheesecakes
Prep Time: 20 minutes
Serves: 6 People
2 ⅓ Divine Dark Chocolate with Hazelnut Truffle bars
3 chocolate chip cookies (2 oz)
1 ¼ cup thick dairy-free yogurt
⅔ cup dairy-free cream cheese
¾ cup dairy-free whipping cream
½ tsp vanilla essence
2 tbsp maple syrup
¼ – ½ tsp turmeric
Place 6 medium-sized half-egg molds in the fridge.
Chop the chocolate small and melt over a bain-marie or in the microwave.
Fetch the chilled egg molds and use half the chocolate to coat the inside of the molds using a spoon. Return to the fridge for 20 minutes or until set.
Repeat with the rest of the chocolate (the double coating of chocolate makes the shell stronger so they won’t crack). Chill again to set for 20 minutes.
Meanwhile, make the cheesecake filling: add the yogurt, cream cheese, cream, vanilla and maple syrup to a bowl and use an electric mixer to beat until really fluffy, for about 2-3 minutes until no lumps remain.
Place ¼ cup of the cheesecake into a small bowl and mix in the turmeric to your desired yellow color (don’t use too much otherwise it will taste of turmeric!). Place in a piping bag with a small opening.
Spoon the plain cheesecake into a second piping bag with a larger round nozzle.
Carefully remove the chocolate shells from the molds and fill with the cookies. Pipe on the plain cheesecake and smooth over the tops, to fill in all the gaps. Make a small indent in the middle and fill with the yellow cheesecake as the yolk.
Sprinkle with extra cookies and chill for 30-60 minutes to allow the cheesecake to firm up slightly. Enjoy or keep in the fridge for 2-3 days.