I’ve always loved a good themed bake, but I have to admit that having kids has made me go off into the deep end. My Pinterest boards are full of novelty cupcakes, and I have cookie cutters in every shape imaginable. So it was really only a matter of time before I made an all-vegan easter bunny cheesecake. This turned out to be so simple, I’m slightly annoyed with myself for not trying it sooner!
The entire thing was inspired but some dark chocolate caramel Office Bunnies I found in Aldi. They’re only available in-store, but they’ve really pulled out all the stops with their vegan easter range* this year. Always worth a visit in my opinion!
The ingredients for this vegan Easter Bunny cheesecake are super simple – it’s 2022, and access to decent dairy-free cream cheese has made a huge difference. Gone are the days of blending cashews with agar flakes and lemon juice! You don’t even need a blender for this recipe, although using one will make your life easier.
The secret to a nice texture and firm cheesecake is the combined use of white chocolate* and vegegel*. If you want a slightly firmer texture than this recipe, which is quite soft a fluffy, you can increase your use of chocolate – just remember to decrease the amount of sugar.
Easy and Vegan Easter Bunny Cheesecake
- 1 8-inch/20cm springform tin
- 1 blender optional
- 1 Rolling Pin for crushing the biscuits
- 1 bowl
- 1 set of scales
- 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
- 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!