No Bake Easter Egg Cheesecake (Vegan)

Why We Love This Recipe

• Easy to make: This no bake Easter egg cheesecake has a 3 ingredient crust, a filling that comes together quickly in a blender, and simple (but super cute!) toppings. It requires several hours to set, but there's not too much hands on work!
• Vegan: This no bake Easter egg cheesecake is fully dairy free, but nobody would ever know! It's sweet, tangy, super smooth, rich, and absolutely delicious. It's also easy to adapt to be gluten free.
• Perfect for Easter: This is an excellent make-ahead dessert for your Easter celebrations, alongside other favorites like homemade coconut Easter eggs and vegan carrot cake!

Plan the rest of your Easter menu with these 30+ vegan Easter recipes!

Ingredients

Here's what you'll need to make this no bake Easter egg cheesecake:

Ingredient Notes

• Cashews: Be sure to use unsalted, raw cashews! It's also important to soak the cashews for at least two hours so they blend into a smooth filling. If they aren't soaked, the filling will be gritty.
• Lemon juice: This is an essential ingredient. It adds that tangy, fresh flavor that's characteristic of cheesecake. Freshly squeezed is always best!
• Cream cheese and sour cream: There are so many excellent vegan brands out there. We've tried several in this vegan easter egg cheesecake and they all work great.
• Graham crackers: Feel free to use gluten free if needed.
• Agave and maple syrup are interchangeable in this recipe.
• Coconut flakes: We found sweetened coconut flakes were best on top of this cheesecake, and they are easier to coat in the green food coloring. Feel free to use unsweetened if preferred.
• Chocolate eggs: We actually used Jordan almonds when we made these, simply because they had the best pastel colors and are vegan! However, any chocolate eggs are great in this recipe. We also tried this with these vegan chocolate covered peanut candies and it was delicious!

How to Make This No Bake Easter Egg Cheesecake

PREP: Soak cashews in room temperature water for 2 hours. If short on time, soak in very hot water for 30 minutes.

(1) Add graham crackers to a food processor and pulse until they form a fine crumb mixture. Add melted butter and agave and pulse until the mixture comes together.

(2) Press the crust mixture firmly into the bottom of a 9" springform pan. Chill in the freezer while you make the filling.

(3) Drain cashews and add to a blender with cream cheese, sour cream, agave, lemon juice, vanilla extract, almond extract, and salt. Blend until completely smooth and creamy.

(4) Pour the filling over the crust and return to the freezer for 3 hours.

(5) While the cheesecake is setting in the freezer, stir together sour cream, agave and vanilla for the topping and set aside. In a bowl, stir together coconut and food coloring until well coated. (To prevent a mess, we add the coconut and food coloring to a sealed bag and use our hands to mix well).

When the cheesecake is set, spread the sour cream topping evenly over the top, then sprinkle evenly with coconut "grass". Top with chocolate eggs. Return to refrigerator or freezer for 30 minutes-1 hour before serving.

Expert Tips and FAQs

• Optional: Stir in ¾-1 cup of finely chopped easter egg candies to the cheesecake filling.
• Don't forget to soak the cashews! This is essential for making sure they blend into a super smooth and creamy filling. If they aren't properly soaked, your filling will have a gritty texture.
• Soften your cream cheese: For the smoothest possible filling, bring your cream cheese to room temperature before adding to the blender.
• For best results, let the cheesecake set completely in the freezer, then store in the refrigerator. One of my pet peeves with no bake vegan cheesecakes is that they usually have to be stored in the freezer. I don't love the texture when they're frozen and I think it kind of ruins the experience of a creamy cheesecake filling! We let ours set in the freezer, then transfer to the fridge. The filling is softer than you might expect, and it's SO good. If you'd prefer a firmer filling, freezer is also fine.
  • If serving for an event, we suggest making the cheesecake a day in advance so it has plenty of time to set. You can wait to decorate until a few hours before serving.
• Use a springform pan: A springform pan will make your life much, much easier when making a cheesecake. Simply run a knife around the edges, then release and you're all set!
• Storage: store leftovers in an airtight container (or covered with plastic wrap) in the refrigerator for up to 7 days.
• Freezer storage: you can cover and store this cheesecake for up to 3-6 months (as long as it's well sealed)! Thaw in refrigerator before serving.

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