These cheesecake-stuffed Easter eggs are made with rich, plant-based salted caramel, vegan cream, and cream cheese, as well as a plethora of vegan Easter chocolates. This 8-ingredient dish is super simple to make and yet quite the eye-catching show-stopper for your Easter festivities.
Ingredients
For the eggs
- 2 large hollow plant-based Easter eggs
For the filling
- 600 grams plant-based cream cheese
- 100 grams icing sugar
- 250 grams plant-based double cream
- 1 tsp cacao powder
For the topping
- Leftover Easter egg chocolates
- 200 grams plant-based Mini Eggs
- Plant-based salted caramel sauce homemade or store bought
Instructions
Make the filling
- Place the double cream into a bowl and whisk until thick.
- In a separate bowl, add the cream cheese and briefly blitz with an electric beater to soften slightly, then mix together with the icing sugar and cacao.
- Fold the whipped cream into the cream cheese bowl and mix well until the mixture comes together, blitzing briefly with the beaters again if needed to make it more malleable.
Fill the Easter eggs
- Hollow out the 2 large Easter eggs and fill both with the cream cheese mixture.
- Even the mixture out before topping with some leftover Easter egg chocolate and some crushed Mini Eggs.
- Drizzle over some salted caramel sauce and place in the fridge to set.