Vegan Mini Egg Cheesecake is the ultimate Easter dessert for anyone following a plant-based diet. This no-bake treat is rich, creamy, and festive—topped with colorful vegan mini eggs for that perfect springtime finish. Using easy-to-find dairy-free alternatives, it mimics everything we love about classic cheesecake, without the eggs or cream. Whether you’re prepping for a holiday gathering or just craving something sweet and special, this cheesecake promises indulgence with none of the compromise.
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Why This Vegan Mini Egg Cheesecake Works
A Nostalgic Easter Treat for Plant-Based Homes
Vegan Mini Egg Cheesecake takes me right back to childhood Easter mornings, when colorful mini eggs were as exciting as the chocolate bunny itself. Now that I follow a plant-based lifestyle, I didn’t want to lose that joy so I created this dessert as a love letter to both nostalgia and progress. It’s the kind of recipe I can make in my cozy UK kitchen, toddler tugging on my leg, and still feel proud placing it on the Easter table.
This Vegan Mini Egg Cheesecake checks all the boxes: creamy, sweet, and delightfully rich, but made without dairy or eggs. It holds its shape beautifully thanks to the whipped vegan cream and white chocolate, yet slices like a dream. By using vegan versions of traditional ingredients, like Philadelphia-style cream cheese and Oatly cream, it recreates that familiar flavor and texture without needing cashews, tofu, or coconut milk.
The crushed vegan mini eggs folded into the filling add a playful crunch, and topping it with more gives it that unmistakable Easter look. It’s a feel-good dessert that looks like a bakery creation but comes together in one bowl no oven or fuss. If you love this idea, you might also enjoy my No Bake Cottage Cheesecake for a simpler weeknight version, or the Mini No-Bake Cheesecake Cups when you want individual servings with a similar creamy bite.
Why No-Bake Is Perfect for Real Kitchens
The beauty of a no-bake recipe like Vegan Mini Egg Cheesecake lies in its simplicity. No preheating, no water baths, no worrying about cracks just mix, chill, and serve. It’s a lifesaver when you’re managing a busy kitchen (or toddler chaos) and still want something impressive for the table.
Everything sets in the fridge, giving you time back in your day. Plus, it’s easy to make ahead and stores well, so you’re never scrambling before guests arrive. With the right vegan ingredients, this Vegan Mini Egg Cheesecake becomes the showstopper you didn’t know you needed no baking required.
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Vegan Mini Egg Cheesecake – The Ultimate No-Bake Easter Dessert
- Total Time: 6 hours 15 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
This Vegan Mini Egg Cheesecake is the perfect no-bake dessert for Easter. With a crunchy biscuit base and creamy dairy-free filling, it’s topped with festive vegan mini eggs for a showstopping finish.
Ingredients
300 g digestive biscuits
100 g vegan butter, melted
400 g vegan cream cheese
75 g icing sugar
0.5 tsp vanilla paste
175 ml vegan whipping cream
200 g vegan white chocolate
350 g vegan mini eggs
Instructions
1. Crush the biscuits into fine crumbs and mix with melted vegan butter.
2. Firmly press the mixture into the base of an 8-inch springform tin and refrigerate.
3. Place vegan cream cheese, icing sugar, and vanilla paste in a large bowl. Whisk until smooth.
4. Add vegan whipping cream and beat until stiff peaks form.
5. Melt the vegan white chocolate and let it cool slightly.
6. Fold the melted chocolate into the cream mixture.
7. Crush 250 g of mini eggs and gently fold into the filling.
8. Spread the filling evenly over the chilled base.
9. Refrigerate for at least 6 hours or overnight until fully set.
10. Remove from tin, transfer to a serving plate, and top with the remaining mini eggs.
Notes
You can crush additional mini eggs for topping or drizzle with vegan chocolate.
For easier slicing, run a warm knife through each cut.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 516.04
- Sugar: 40.71g
- Sodium: 338.78mg
- Fat: 30.26g
- Saturated Fat: 12.61g
- Unsaturated Fat: 5.64g
- Trans Fat: 0.09g
- Carbohydrates: 60.51g
- Fiber: 5.04g
- Protein: 6.61g
- Cholesterol: 4.38mg
Essential Ingredients for a Perfect Vegan Mini Egg Cheesecake
Building a Butter Biscuit Base with Vegan Swaps
At the heart of every cheesecake is a firm, flavorful base and this Vegan Mini Egg Cheesecake starts with a buttery, crumbly layer made from crushed digestive biscuits and vegan butter. It’s easy and familiar, but just a little switch in brands makes it fully plant-based. I recommend using block-style vegan butters like Flora+ or Naturli, not the spreadable tubs. The block varieties firm up nicely in the fridge, giving your crust the structure it needs to hold the creamy filling.
To get the right consistency, crush your biscuits into fine crumbs, then mix them with the melted vegan butter. Firmly press the mixture into the base of an 8-inch springform tin, then place it in the fridge to set while you make the filling. If you’ve ever made my Chocolate No-Bake Cheesecake, the process will feel very familiar simple ingredients, classic method, and always reliable results.
You could easily switch out the digestives for graham crackers or vegan shortbread, depending on your taste. Either way, this step takes only minutes and sets the tone for a sliceable, delicious dessert.
Choosing Cream Cheese, Cream & Vegan Mini Eggs
Now for the magic what makes this Vegan Mini Egg Cheesecake smooth and decadent. For the filling, I rely on rich, thick vegan cream cheese. Both Sheese and Philadelphia Plant-Based are fantastic choices. They’re creamy, slightly tangy, and hold up well when whipped with sugar and cream.
Next comes the vegan whipping cream. I’ve had the best results with Elmlea Plant-Based and Oatly Whipping Cream. When whipped, they reach stiff peaks just like dairy cream, which helps the cheesecake firm up beautifully without needing gelatin or egg replacements.
As for those colorful bites on top and within the filling, vegan mini eggs are a must. Mummy Meegz gives you a milk-chocolate feel, while Doisy & Dam leans more toward a dark chocolate crunch. Both work perfectly in this cheesecake, and you can even crush a few extras for a bit of fun texture in each bite. For another dessert that uses these kinds of ingredients, check out my Mango Ice Cream Cheesecake a chilled treat with tropical flair.
These thoughtful swaps mean your Vegan Mini Egg Cheesecake is not only festive, but totally free from dairy and eggs without sacrificing flavor or texture.
How to Make Vegan Mini Egg Cheesecake Step-by-Step
Mixing the Filling for Silky Texture
Now for the fun part creating that dreamy, creamy filling for your Vegan Mini Egg Cheesecake. Begin by placing the vegan cream cheese, icing sugar, and vanilla paste into a large mixing bowl. Using a hand mixer or stand mixer, beat the ingredients until smooth and the sugar has fully dissolved. This forms the base of your cheesecake and sets the tone for that rich, tangy flavor.
Next, pour in your vegan whipping cream. Whip until it forms stiff peaks this step is key to achieving the thick, fluffy texture that makes a no-bake cheesecake hold together. Be patient; it’s worth the wait. In a separate bowl or using a bain-marie, melt your vegan white chocolate. Let it cool slightly before folding it gently into the whipped mixture. This adds both structure and sweetness.
To bring in the Easter magic, crush about 250 grams of vegan mini eggs and stir them into the filling. Their crunchy shells and chocolate centers give little pops of texture and color in every slice. This step adds festive fun and helps carry that holiday feel throughout the cheesecake not just on top.
If you’ve ever tried my Cherry No-Bake Cheesecake, you’ll recognize how these small additions can totally transform a simple filling into something special.
Chilling, Setting & Topping Techniques
Once the filling is ready, spoon it over your chilled biscuit base. Smooth the mixture evenly across the base using a spatula or the back of a spoon, ensuring it reaches right to the edges. Gently tap the tin on the countertop to eliminate any air bubbles and level the surface.
Chill the cheesecake in the fridge for a minimum of six hours, or ideally overnight, to allow it to set completely. When you’re ready to serve, run a knife around the inside edge of the tin, release the springform sides, and transfer the cheesecake to your serving plate.
Top the cheesecake with the remaining vegan mini eggs, arranging them as generously or artfully as you like. You can scatter them whole, crush them lightly for a mosaic effect, or even combine them with a drizzle of vegan chocolate. It’s a simple yet striking way to finish this Vegan Mini Egg Cheesecake, just like I do with my Cottage Cheese Banana Pudding when I want a fun topping that grabs attention.
Serving, Variations & Make-Ahead Tips
Presentation Tips & Flavor Variations
When it’s time to serve, this Vegan Mini Egg Cheesecake truly shines. You can keep it simple with whole mini eggs on top, or get creative lightly crush a few for a colorful mosaic, add a dusting of icing sugar, or swirl over some melted vegan chocolate for extra flair. If you want a more rustic finish, try sprinkling crushed biscuit crumbs or flaked vegan chocolate around the edge. No matter how you decorate it, this Vegan Mini Egg Cheesecake is sure to stand out on your Easter table.
For flavor variations, the base recipe of this Vegan Mini Egg Cheesecake is super flexible. Swap vanilla paste for lemon zest and add a handful of raspberries for a zingy twist like I do in my Lemon Raspberry No-Bake Cheesecake. Prefer something richer? Fold in cocoa powder or chopped dark chocolate and you’ve got a dessert similar in spirit to my Chocolate No-Bake Cheesecake.
You can also make mini versions of this Vegan Mini Egg Cheesecake in muffin tins or jars, inspired by my Blueberry No-Bake Cheesecake Bars. These are perfect for portion control or preparing ahead for gatherings.
Storage, Make-Ahead & Troubleshooting
This Vegan Mini Egg Cheesecake is just as easy to manage as it is beautiful to serve. Once set, it stores well in the fridge for up to four days just cover it loosely with foil or a lid. You can also freeze individual slices by wrapping them tightly and placing them in an airtight container; defrost overnight in the fridge before serving.
Making ahead? Prepare the entire Vegan Mini Egg Cheesecake a day in advance and decorate just before serving to keep the toppings looking fresh. If your base feels too soft after chilling, it may need more fridge time or a firmer vegan butter next time. And if your filling seems grainy, make sure your cream is whipped to stiff peaks and the melted chocolate is fully cooled before folding it in.
Real-life note: This Vegan Mini Egg Cheesecake has handled toddler taste tests, curious pups, and the chaos of a packed fridge proving it’s as dependable as it is delicious. And like many of my fridge-set recipes, including the Mango Ice Cream Cheesecake, it proves that delicious can also be low-stress.
Whether you’re sharing slices at Easter brunch or enjoying a quiet treat on the sofa, this Vegan Mini Egg Cheesecake delivers every time.
Conclusion
If you’re after a dessert that’s festive, indulgent, and fits seamlessly into a plant-based lifestyle, this Vegan Mini Egg Cheesecake is it. With its rich, creamy filling, buttery biscuit base, and crunchy mini egg topping, it’s everything you want in a no-bake treat without the dairy or eggs. Using accessible vegan ingredients and a simple fridge-set method, it proves you don’t need fancy tools or hours in the kitchen to create something special. Whether it’s for Easter brunch or just a springtime celebration, this cheesecake is a guaranteed crowd-pleaser. Give it a try, and let the compliments roll in!
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FAQs
What is the vegan version of Cadbury mini eggs?
Several plant-based versions of mini eggs are now available, typically made with dairy-free chocolate and a crisp sugar shell. These mimic the taste and texture of Cadbury’s original mini eggs, making them perfect for decorating a Vegan Mini Egg Cheesecake.
What is a vegan alternative to mini eggs?
You can substitute vegan mini eggs with chocolate-coated almonds, candy-coated chickpeas, or vegan chocolate buttons with a sugar shell. Just ensure they’re dairy-free and colorful enough to give your Vegan Mini Egg Cheesecake that festive Easter feel.
What is the best egg substitute for cheesecake?
In no-bake recipes like this one, eggs aren’t necessary. The combination of thick vegan cream cheese, whipped plant-based cream, and melted vegan white chocolate gives your Vegan Mini Egg Cheesecake all the structure and richness you need no traditional egg replacements required.
How to make vegan mini eggs?
To make them at home, melt vegan chocolate and spoon it into silicone egg molds. Once set, coat the eggs in a pastel-colored sugar shell made with food coloring and icing sugar. These DIY treats can be used to top your Vegan Mini Egg Cheesecake with a personal touch.