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
Crust:
- 8 oz graham crackers (2 cups graham cracker crumbs)
- 1/4 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 1/2 cups vegan cream cheese
- 6 tablespoons vegan sour cream
- 6 tablespoons agave or maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 tsp fine salt
Topping:
- 2/3 cup vegan sour cream
- 1 tablespoon agave or maple syrup
- 1/2 teaspoon vanilla extract
- 2/3 cup sweetened shredded coconut
- 1-2 drops of green food coloring
- 1 cup chocolate eggs (any variety)
Instructions
- Soak cashews in room temperature water for 2 hours. If short on time, soak in very hot water for 30 minutes.
- 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.
- Press the crust mixture firmly into the bottom of a 9" springform pan. Chill in the freezer while you make the filling.
- 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.
- Pour the filling over the crust and return to the freezer for 3 hours.
- 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.
Notes
Optional: Stir in 3/4-1 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
