White Choc Wafer Cheesecake Easter Eggs By @veganshannon

Prepare to indulge in Easter delights with our Vegan Easter Egg Cheesecakes – a unique twist on the traditional Easter dessert! As Easter approaches, we wanted to share some Easter bake inspiration with indulgent recipes. This recipe offers a playful variation of a classic cheesecake, featuring a luscious, vegan filling in rich chocolate Easter egg shells. Get ready to upgrade your Egg game.

Insanely delicious, and the most indulgent treat for Easter.

Ingredients

• 1 dairy-free easter egg
• 4 digestive biscuits 
• 1 heaped tbsp vegan butter
• 170g dairy-free cream cheese
• 60g icing sugar
• 80ml dairy-free double cream
• 2 tsp vanilla extract 
• 4 LoveRaw White Choc Wafers

Instructions

1. Slice the Easter egg in half using a heated knife (you can either run it under a hot tap and pay it dry or carefully heat it over a stove). This will stop the Easter egg from cracking and should slice it perfectly in half.
2. Crush the biscuits into crumbs. Pour them into a bowl.
3. Melt the butter in the microwave for 35 seconds, pour it into the biscuits and mix them together. 
4. Divide the biscuit crumbs between the two Easter eggs and set aside.
5. In a large mixing bowl, combine the cream cheese and icing sugar. 
6. Pour in the double cream and vanilla extract and whisk until thick and smooth.
7. Cut up two packets (4 individual bars) of LoveRaw White Choc Wafers into small pieces and fold them into the mixture.
8. Divide the mixture between the two Easter eggs and use a palette knife to smooth out the top.
9. Top with some extra pieces of the leftover wafer bars and crush up another bar to sprinkle on top.
10. Place the cheesecakes in the fridge to set for at least 2 hours before enjoying!