Imagine a decadent Easter dessert that's not only incredibly delicious but also completely vegan and requires zero baking! This No Bake Easter Egg Cheesecake is about to revolutionize your holiday dessert game, proving that plant-based treats can be just as luxurious and Instagram-worthy as traditional recipes. With its creamy cashew filling, buttery almond crust, and adorable vegan chocolate egg decorations, this show-stopping dessert will have everyone at your Easter gathering begging for the recipe.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup cashews, soaked
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1/4 cup agave syrup
- 1 teaspoon vanilla extract
- Colorful vegan chocolate eggs for decoration
Instructions
- Prepare the cashews by soaking them in hot water for at least 2 hours or overnight to ensure they blend smoothly. Drain and rinse the cashews thoroughly before use.
- For the crust, combine almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix until the ingredients form a cohesive, slightly crumbly texture that holds together when pressed.
- Press the crust mixture firmly into the bottom of an 8-inch springform pan or cheesecake mold, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- Place the prepared crust in the refrigerator to set while preparing the filling.
- In a high-speed blender, combine the soaked cashews, coconut cream, lemon juice, agave syrup, and vanilla extract. Blend on high speed until the mixture becomes completely smooth and creamy, stopping to scrape down the sides as needed.
- If desired, divide the filling into separate bowls and add natural food coloring to create pastel Easter-themed colors.
- Pour the creamy filling over the chilled crust, smoothing the top with a spatula to create an even surface.
- Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, to allow it to set completely and develop a firm texture.
- Before serving, carefully remove the cheesecake from the springform pan.
- Decorate the top of the cheesecake with vegan chocolate eggs, arranging them in a decorative pattern. You can gently press the eggs into the surface or create a scattered effect.
- For best results, keep the cheesecake chilled until just before serving. Slice with a clean, sharp knife dipped in hot water for neat portions.
Tips
- Soak cashews thoroughly to ensure a ultra-smooth, creamy filling. The longer they soak, the more silky your cheesecake will be.
- Use a high-speed blender for the smoothest possible texture. Regular blenders might leave slight cashew chunks.
- Chill your cheesecake for at least 6 hours, but overnight is ideal for the perfect set.
- When slicing, always use a knife dipped in hot water for clean, beautiful cuts.
- Get creative with natural food colorings to make pastel-themed fillings that scream "Easter!"
- Choose high-quality vegan chocolate eggs for decoration to elevate the visual appeal.
- Keep the cheesecake refrigerated until just before serving to maintain its perfect texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 0mg
