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By Nourishing Amy

Vegan Cream Egg Cheesecakes

timerPrep Time: 20 minutes

groupsServes: 6 People

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.

Ingredients

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

Method

Step 1

Place 6 medium-sized half-egg molds in the fridge.

Step 2

Chop the chocolate small and melt over a bain-marie or in the microwave.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the plain cheesecake into a second piping bag with a larger round nozzle.

Step 8

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.

Step 9

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.

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