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.

Vegan Mini Egg Cheesecake – 5-Step Festive Favorite Recipe Vegan Mini Egg Cheesecake

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

Scale

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

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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