Vegan easter eggs dessert

Vegan Easter Eggs – Made with Chocolate Covered Cheesecake

March 28, 2018
Vegan easter eggs

Happy early Easter everyone! Have I ever got a great vegan Easter dessert for you: Vegan Easter Eggs! They’re basically fruit infused miniature chocolate covered cashew-cheese cakes! I made four different spring inspired flavours: pistachio, cherry, mango and blueberry. With these little eggs, each bite is a wonderful surprise!

These no bake miniature eggs are made in the freezer using an egg-shaped silicon baking mold. I got mine at bulk barn, for 5 dollars, but a mini silicon muffin tin could also do the trick!

These were inspired by an dessert that my parents used to bring to dinner parties, does anyone remember the PC mini chocolate covered cheesecakes? Those were my absolute favourite! I’m sure they still have them around somewhere, but I haven’t looked in several years, so I would know (of course).

Check out the recipe video here.

And while you’re there, don’t forget to subscribe to my new channel (it’s still hurting for subscribers, so I’d appreciate it;)

 

Vegan easter eggs dessert
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Vegan Easter Eggs - Mini Chocolate Covered Cheesecakes

These fruity mini chocolate covered cheesecakes are melt in your mouth delicious! Made with a creamy cashew cheese cheese cake base, and with four distinct flavours, each little egg is a delightful surprise. Pastel coloured centres are perfect for Easter!

Course: Dessert
Servings: 16
Ingredients
Cashew Cheesecake Filling:
  • 1 c raw cashews (soaked for at least 2 hours)
  • 1.5-2 Tbsp agave nectar (sub maple syrup)
  • 1/4 tsp salt
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 Tbsp lemon zest
  • 1/2 tsp vanilla
Pistachio Filling:
  • 1/4 c pistachios
  • 1/2 TBSP lime zest (lightly packed)
  • 1/2 TBSP lime juice
Mango Filling:
  • 1/4 c frozen mango
  • 1/2 TBSP lemon juice
Cherry Filling:
  • 1/4 c cherries (pitted)
  • 1/2 TBSP lime juice
Blueberry Filling:
  • 1/4 c blueberries
  • 1/2 TBSP lemon juice
Chocolate Coating: *
  • 1 c dark chocolate chips (vegan)
  • 1 TBSP coconut oil
Instructions
Melt the Chocolate:
  1. In a microwave safe bowl, melt the chocolate in 30 second intervals until smooth.

  2. Stir in 1 TBSP coconut oil, until well combined.

Make the chocolate egg shell:
  1. Add a tsp of chocolate to each egg mold. Spread an even layer over the mold, making it as thin as possible.


  2. Place in freezer for 10 minutes.

Make the cheesecake base fillings:
  1. Add the cheesecake filling ingredients to a food processor and blend until smooth. You may have to pause occasionally to scrape down the sides. Remove your cheesecake base from the food processor and divide into four even parts.

  2. First make the pistachio filling by adding all the pistachio filling ingredients to your food processor, plus 1/4 of your cheesecake base mixture. Blend until smooth.


  3. Then make the mango filling by adding all the mango filling ingredients to your food processor, plus 1/4 of your cheesecake base mixture. Blend until smooth.

  4. Continue until all four fillings are blended.

Assemble the eggs:
  1. Remove your chocolate from the freezer.

  2. Add 1.5 tsp of filling to each chocolate mold. Be careful not to fill it all the way, or the top of your egg won't be smooth and the filling will peak out the sides.

  3. Add about a tsp of chocolate over the filling, smoothing to cover the edges (see video for instructions).

  4. Return to freezer and freeze for 30 minutes or until firm.

  5. Pop out of silicon tray and drizzle with remaining chocolate for decoration!

Recipe Notes
*You may need more chocolate if you mistakenly make the walls of your egg too thick. **For this recipe I recommend at least 1 lemon, 1 lime and 2 c of vegan chocolate. I used a silicon tray with egg shaped molds. You could also use a mini muffin silicon tray and make cheesecake cups.
Vegan Easter Eggs filling

In other news, for those of you who haven’t heard yet, we are moving to Ottawa! My partner matched there for his residency, so we will be heading out for July.

Admittedly, it’s a little bittersweet for me. Ottawa is a great city and seems to be pretty outdoorsy, but I’m sad about the friends I have here who I’ll have to leave behind.

But, if you do know any great vegan restaurants (or running groups) in Ottawa, please let me know in the comments!

Hope you all enjoy the recipe and have a wonderful long weekend!!

xx

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6 Comments on "Vegan Easter Eggs – Made with Chocolate Covered Cheesecake"

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Kelli
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I’m not vegan but these look incredible! I may have to give it a try 🙂

Sarai
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These look delicious! Definitely pinning for future!

La Dolce Musica
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I got so excited when I saw this! This will be perfect for my cocktail party 🙂

http://www.nouw.com/ladolcemusica

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