Always room for dessert right? Well, this Easter cheesecake can be enjoyed by everyone around the table as it is vegan and nutfree! I came across this image by Amy Treasure Blog on Pinterest a couple of weeks ago and I just had to make it. But I as I just made a cheesecake recipe for a magazine, I decided to veganize it. Two half Easter Egg cheesecakes makes enough for 4-6 servings, dependant on how much room you’ve left after your Easter Brunch.
Ingredients for the vegan easter egg cheesecake:
- 36 gr Floral Fig granola by Naturally Granola
- 12 gr Flora Plant B+tter
- 300 gr Oatly Creamy Oat spread Plain
- 120 gr fine caster sugar
- 1 tbsp vanilla extract
- 100ml Alpro soya cream- whipping
- 100ml water
- 6 gr agar agar
- 1/3rd of this raspberry spread
- A big vegan easter egg
- Decoration: like vegan chocolate bunnies* and vegan chocolate eggs (I used the Naturally Granola ones)
- Extra granola (for stability on the serving plate)
*I bought these Lindt bunnies and the egg before deciding to make a vegan cheesecake, so that’s why you see those in the pictures.
Dishes you’ll make
- 2 saucepans
- small chopper
- Serving plate
How to make vegan cheesecake!
- Start with the egg. Use a sharp knife to carefully split it. Put some granola down onto your serving plate and put your egg halves on top. Make sure they are stable.
- Let’s make the crust part. Blitz the 36 grams of granola into and melt the plant based b+tter. Mix together and divide over your two egg halves. Carefully press down a bit to make it a little more compact.
- Make the cheesecake filling. Attach a paddle attachment to your KitchenAid and pop the creamy oat spread into the bowl together with the sugar and vanilla. Mix on medium- low for about 30 seconds. Add in the whipping soya and mix for another minute, turn the mixer off and continue with the next step.
- Put your 100ml of water into a saucepan (in which you can whisk) and add your agar agar. Heat it on medium high until it boils, keep mixing slowly while you heat it. Set the mixer to a medium- low and slowly pour in the water- agaragar mix. Mix for a few seconds until it is all incorporated.
- Dot down some raspberry spread onto the cheesecake bottoms and add a layer of cheesecake on top. Repeat until both easter egg halves are almost full. End with the raspberry dots. Take your knife from earlier and in a smooth continuous stroke cut trough the raspberry spread and the cheesecake mix to make a marble effect. Let the cheesecakes set in the fridge for 4 hours.
- Take the cheesecakes from the fridge and add your easter eggs, bunnies and other decorations on top. Enjoy!
HELP! My chocolate egg broke!
No worries! If you have a small cake tin of about 15cm just line it with baking paper and pop in your crust. Add the filling and raspberry spread on top as instructed in the recipe. Break down the chocolate egg into big chuncks and arrange them on top for a very fancy look.
I am trying more and more vegan recipes, because I just love how the food industry is developing products which are so similar! My boyfriend tasted this cheesecake mix and said: If I were to go vegan and this is the kind of cheesecake I’d have to eat, I would be super happy. And he couldn’t believe there wasn’t any cream in there.