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Easter Cheesecake

Easter Cheesecake

Easter is on it’s way and there’s not long left now so we wanted to give you this dairy free Easter Cheesecake.

To celebrate Easter Sunday we are giving you our special Easter Cheesecake that is so easy to make. We even added mini eggs and our limited edition Bunny Droppings in the filling to create a perfect Easter cheesecake. ⁠

This is so delicious and we know you will absolutely love it too! It was so much fun to make and a great activity to do with your family today .

Enjoy a nice slice of this cheesecake after your dinner and we promise you will absolutely love this.

This recipe is great for a lovely family and friends event as there will be enough for everyone to enjoy.

Prep:15 Minutes

Cook:Overnight

Level:Beginner

Ingredients

  • 1x tub of Creative Nature Bunny Droppings⁠
  • 1x pack of free from mini easter eggs
  • 400g of gluten free Biscuits ⁠
  • 400g dairy free full-fat soft cheese (violife)
  • 150g Icing sugar
  • 1tsp Vanilla extract
  • 400g dairy free Double cream (elmlead)
  • 80g Vegan unsalted butter (flora)

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Method

  1. Put the biscuits into a food processor and blend until they turn into crumbs. Mix in the melted butter until combined.
  2. Put this in a circular tin and let it chill in the fridge for 30 minutes.
  3. Chop up half of the mini easter eggs and gnabwles. Then beat together the soft cheese and icing sugar with an electric whisk, then beat the double cream until it forms stiff peaks.
  4. Fold the icing sugar and soft cheese together with the double cream and add in the mini eggs and gnawbles.
  5. Spread the mixture over the biscuit base and refrigerate overnight.
  6. Once chilled, add the mini easter eggs, gnawbles and cacao nibs on top and enjoy.
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