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Home » Recipes » Desserts

No Bake Easter Egg Cheesecake (Vegan)

Published: Apr 7, 2022 · Modified: Sep 23, 2022 by Lexi

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This vegan Easter Egg Cheesecake is an easy, no bake dessert, perfect for Easter or another spring celebration! With a graham cracker crust, a vanilla cheesecake filling, and a coconut "grass" and chocolate easter egg topping, every bite is delicious.

Overhead view of vegan no bake easter egg cheesecake sliced on plate.
Jump to:
  • Why We Love This Recipe
  • Ingredients
  • Ingredient Notes
  • How to Make This No Bake Easter Egg Cheesecake
  • Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

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:

Overhead view of ingredients for vegan easter egg cheesecake in small prep bowls with text labels.

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!
close up side view of slice of no bake easter egg cheesecake on white plate.

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.

Graham cracker crust mixture in food processor and in cake pan.

(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.

Before and after blending ingredients for cheesecake filling.

(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.

on the left: pouring cheesecake filling on top of crust. on the right: finished easter egg cheesecake.

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.
close up side view of slice of no bake easter egg cheesecake on white plate.

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Overhead view of vegan no bake easter egg cheesecake sliced on plate.

No Bake Easter Egg Cheesecake (Vegan)


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  • Author: Lexi
  • Total Time: 6 hours
  • Yield: 10 servings 1x
  • Diet: Vegan
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Description

This vegan Easter Egg Cheesecake is an easy, no bake dessert, perfect for Easter or another spring celebration! With a graham cracker crust, a vanilla cheesecake filling, and a coconut "grass" and chocolate easter egg topping, every bite is delicious.


Ingredients

Units Scale

Crust:

  • 8 oz graham crackers (2 cups graham cracker crumbs)
  • ¼ cup melted vegan butter
  • 2 tablespoons agave or maple syrup

Filling:

  • 2 cups raw, unsalted cashews, soaked in room temp water for 2 hours
  • 1 ½ cups vegan cream cheese
  • 6 tablespoons vegan sour cream
  • 6 tablespoons agave or maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • ¼ tsp fine salt

Topping:

  • ⅔ cup vegan sour cream
  • 1 tablespoon agave or maple syrup
  • ½ teaspoon vanilla extract
  • ⅔ cup sweetened shredded coconut
  • 1-2 drops of green food coloring
  • 1 cup chocolate eggs (any variety)

Instructions

  1. Soak cashews in room temperature water for 2 hours. If short on time, soak in very hot water for 30 minutes.
  2. 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.
  3. Press the crust mixture firmly into the bottom of a 9" springform pan. Chill in the freezer while you make the filling.
  4. 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.
  5. Pour the filling over the crust and return to the freezer for 3 hours.
  6. 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).
  7. 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.

Notes

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. 

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. 

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.

  • Prep Time: 2 hours
  • Cook Time: 4 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 652
  • Sugar: 28.6 g
  • Sodium: 412.5 mg
  • Fat: 45.2 g
  • Carbohydrates: 57.8 g
  • Fiber: 4.2 g
  • Protein: 7.1 g

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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