Easy and Vegan Easter Bunny Cheesecake
A simple, super-cute and easy-to-make vegan cheesecake for your Easter celebration.
Servings 8
Equipment
- 1 8-inch/20cm springform tin
- 1 blender optional
- 1 Rolling Pin for crushing the biscuits
- 1 bowl
- 1 set of scales
Ingredients
- 150 g digestive biscuits
- 2 tbsp vegan spread, melted
- 10 vegan mini easter bunnies I used the dark choc Office Bunnies from Aldi
- 200 g vegan cream cheese I recommend Violife
- 50 g white chocolate Moo Free is my go to brand!
- 1 tbsp vanilla
- 1 sachet vegegel
- 2 tbsp boiling water
- 1 vegan creme egg optional
Instructions
- Crush the biscuits with the end of a rolling pin and mix them with the melted vegan spread. Press the mixture into your springform tin.
- Arrange the mini easter bunnies around the edge of the springform, pressing them down into the biscuit base as you go. Place base in the fridge to chill.
- Meanwhile, microwave your white chocolate in 20-second bursts, stirring in between (or use a Bain Marie, it's a lot cooler, and also a lot more work). Once fully melted, set aside for five minutes to cool down.
- Add cream cheese, melted chocolate and vanilla to the blender and pulse until smooth. Alternatively, you can use a bowl and a whisk, the hi-tech version is optional!
- Add the vegetal to a cup and add two tbsp of freshly boiled water. Stir immediately until smooth. Add this to the blender or your bowl and blend/whisk again until completely smooth.
- Remove your springform from the fridge, and carefully pour in the cheesecake mixture. Use a spatula to make sure it's even and all the way to the sides, but be careful not to knock over any of the mini bunnies!
- Run a knife under hot water and GENTLY use it to pry apart the two halves of the creme egg. Arrange the halves on top of your cheesecake and transfer to the freezer to set for at least two hours.
- Remove your cheesecake from the freezer at least 30mins to an hour before serving to bring to room temperature. Then slice and serve!