Thick dark hazelnut chocolate Easter egg shells filled with a hidden layer of crushed cookies and topped with a creamy and lightened up cheesecake filling and a yellow “yolk”. These eggs are so easy and are naturally vegan, gluten-free, and fun to make with little ones.
By Nourishing Amy
Vegan Cream Egg Cheesecakes
Prep Time: 20 minutes
Serves: 6 People
Ingredients
2 ⅓ Divine Dark Chocolate with Hazelnut Truffle bars
3 chocolate chip cookies (2 oz)
1 ¼ cup thick dairy-free yogurt
⅔ cup dairy-free cream cheese
¾ cup dairy-free whipping cream
½ tsp vanilla essence
2 tbsp maple syrup
¼ – ½ tsp turmeric
Method
Step 1
Place 6 medium-sized half-egg molds in the fridge.
Step 2
Chop the chocolate small and melt over a bain-marie or in the microwave.
Step 3
Fetch the chilled egg molds and use half the chocolate to coat the inside of the molds using a spoon. Return to the fridge for 20 minutes or until set.
Step 4
Repeat with the rest of the chocolate (the double coating of chocolate makes the shell stronger so they won’t crack). Chill again to set for 20 minutes.
Step 5
Meanwhile, make the cheesecake filling: add the yogurt, cream cheese, cream, vanilla and maple syrup to a bowl and use an electric mixer to beat until really fluffy, for about 2-3 minutes until no lumps remain.
Step 6
Place ¼ cup of the cheesecake into a small bowl and mix in the turmeric to your desired yellow color (don’t use too much otherwise it will taste of turmeric!). Place in a piping bag with a small opening.
Step 7
Spoon the plain cheesecake into a second piping bag with a larger round nozzle.
Step 8
Carefully remove the chocolate shells from the molds and fill with the cookies. Pipe on the plain cheesecake and smooth over the tops, to fill in all the gaps. Make a small indent in the middle and fill with the yellow cheesecake as the yolk.
Step 9
Sprinkle with extra cookies and chill for 30-60 minutes to allow the cheesecake to firm up slightly. Enjoy or keep in the fridge for 2-3 days.
