Dairy-free strawberry and white chocolate Easter egg cheesecake recipe – a biscuit base and creamy, fresh strawberry filling crammed into an actual chocolate egg. Nobody would ever know it’s also vegan and gluten-free!
Dairy-free strawberry and white chocolate Easter egg cheesecake recipe – that was a bit of a mouthful, wasn’t it? Fortunately, this mouthful doesn’t even taste dairy-free at all and use supermarket ingredients that are easy to source.
Although I’ve given ample advice in the FAQ sections of my Easter egg cheesecakes (here and here) on how to adapt them to be dairy-free, sometimes it’s just easier to have it all built into the recipe – agreed?
That’s why I’ve dedicated this post to creating a 100% gluten-free, dairy-free and vegan Easter egg cheesecake for all the folks out there that need it!
Whilst I always endeavour to include dairy-free swaps in all of my recipes where possible, I love to dedicate a recipe to all the gluten-free and dairy-free folks out there every now and then. After all, some people may not know that I started out being a 100% gluten-free AND dairy-free baker!
So if you’d like more posts like this then let me know – I just never know how many of you exist!! Here’s all the simple ingredients you’ll need to make it possible which are all available in supermarkets:
Dairy-free white chocolate and strawberry Easter egg cheesecake recipe: What you’ll need…
- Large Dairy-free Easter Egg: I used the Tesco Free From Strawberry and White Chocolate crunch egg (180g), which is gluten-free and dairy-free. Sorry, I couldn’t find a link to it on Tesco’s website, but I’ve included a photo of it below.
- Gluten-free digestive biscuits: You can find these down the free from aisle in nearly all supermarkets, but here’s a link so you know what you’re looking for.
- Dairy-free Butter: This must be a hard block of butter so it binds with the base. I used Flora Plant butter, but Stork hard margarine also works too.
- Dairy-free cream cheese: I used VioLife cream cheese and I’d recommend you do too – it has a fat content of 23% per 100g which is comparable to real cream cheese. The fat content helps it to whip and set in the fridge.
- Icing sugar: This sweetens the cheesecake filling and simply vanishes when mixed in, meaning no grainy texture.
- Dairy-free double cream: I used Elmlea Plant double cream (now has no ‘may contain’ warning for milk). It has a fat content of 31% which is comparable to real double cream – this allows it to whip where low fat content simply won’t ever whip, no matter how much you whisk it.
- Dairy-free white chocolate: Any will do, but I used the Free From Kitchen Co’s white chocolate as that’s all they had in Tesco! Sorry, I couldn’t find a link to it on Tesco’s website.
- Fresh and freeze dried strawberries: The fresh strawberries are absolutely essential here (duh!) but the freeze dried strawberries are just for decoration. You can find them in the baking section in Sainsburys or Waitrose.
So, what does it taste like? Well firstly, you’d never know it was dairy-free!
The filling is outrageously fluffy, thick and creamy and packed with lots of chopped, fresh strawberries. A ‘buttery’ biscuit base hides beneath which just goes to show how much dairy-free ‘butter’ has improved over the years!
It’s all held together by Mark’s fave Easter egg this year: Tesco’s free from strawberry crunch white choc egg (see the photo below). Whilst any dairy-free egg will do, this egg inspired the strawberry and white chocolate theme so obviously pairs really well with it.
Here’s a few frequently asked questions before we get started…
Dairy-free white chocolate and strawberry Easter egg cheesecake recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients or products used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your dairy-free white chocolate and strawberry Easter egg cheesecake recipe dairy-free?
It is dairy-free!
Can I make your dairy-free white chocolate and strawberry Easter egg cheesecake recipe vegan?
It is vegan!
Is this recipe low FODMAP?
Unfortunately, as this recipe relies on products that are high in lactose, this isn’t an easy one to make low FODMAP. It’s definitely possible if you can find the right products, so let me know if you’d like me to make a low FODMAP version!
I’m NOT dairy-free, can I make this using dairy products?
Of course! Simply use regular full-fat cream cheese, double cream, butter and white chocolate. Ensure your Easter egg is gluten-free.
That’s it! Everything else remains the same.
Which Easter egg did you use?
I used the Tesco Free From Strawberry Crunch and White Chocolate Free From egg which pairs fabulously with the filling. Sorry, I can’t seem to find a link for it on the Tesco website at the mo, but I’ve included a photo of it above.
Other dairy-free eggs would work fine but dairy-free eggs can be quite small compared to the ‘regular’eggs. So if choosing another egg, ensure it’s 180g or similar – otherwise you’ll end up with loads of leftover filling!
In that case, you can simply use the filling to fill more Easter eggs instead.
Do I need any special equipment to make your Easter egg cheesecake recipe?
Nope! You can actually make this entirely by hand. However, using an electric hand mixer to whip up the filling and a food processor to blitz up the biscuits can save a ton of time and elbow grease.
Of course, neither are mandatory for this recipe.
Dairy-free white chocolate and strawberry Easter egg cheesecake recipe: Tips for the perfect no-bake dessert every time
- Don’t overmix the cheesecake filling. It can split, become very grainy-looking, thin and won’t ever set in the fridge. In this case, you can always try freezing it to make it set (it’ll still taste the same!) but ideally, avoid overmixing entirely.
- Give the cheesecake filling a generous amount of time to set. There’s no baking required for this recipe, so the chilling stage becomes even more important.
- Ensure you use a large Easter egg if possible. A smaller egg will mean you’ll have a lot of filling leftover. So instead of letting it go to waste, use it to fill another smaller egg, if that’s the case.
- Be delicate with the egg when handling it and chill it in the fridge before filling if it’s a particularly warm day. You don’t want the egg to break after all.
- To separate the egg in half without breaking it… carefully score the seam of the egg with a sharp knife. Use a small knife if you’re worried you might slip! Once it’s scored reasonably deep, poke the knife into the egg and it should just pop in half.
Dairy-free Strawberry and White Chocolate Easter Egg Cheesecake
- 1 large dairy-free Easter egg 180g – I used the strawberry crunch white choc egg from Tesco
- 150 g gluten-free digestive biscuits crushed
- 70 g dairy-free butter melted (I used Flora Plant)
- 200 g dairy-free free cream cheese I used VioLife
- 70 g icing sugar
- 125 ml dairy-free free double cream lightly whipped (I used Elmlea Plant Double)
- 100 g dairy-free white chocolate melted (I used The Free From Kitchen Co)
- 100 g fresh strawberries chopped, plus 1 halved for decoration
- freeze dried strawberries
- extra dairy-free white chocolate grated for decoration
- Break the Easter egg perfectly in half – see the tips above for doing this. With the dairy free eggs it seems to be a little trickier so take your time and be careful!
- In a large mixing bowl, crush the biscuits using a rolling pin or food processor and mix in the melted dairy-free butter.
- Carefully press half of the biscuit mixture into the base of each half of the egg and chill briefly.
- In another large mixing bowl, mix together the dairy-free cream cheese and icing sugar to combine.
- Briefly whip your dairy-free double cream in a separate bowl so it thickens a little and then mix it into your cream cheese / icing sugar mixture to help everything to thicken and combine.
- Fold in the melted and cooled dairy free white chocolate and the chopped fresh strawberries so they are evenly dispersed.
- Spoon the mixture into the eggs, smooth it over and decorate with fresh and freeze dried strawberries + some grated dairy-free white chocolate.
- Chill in the fridge for 1-2 hours, or enjoy immediately if you're impatient!
Thanks for reading all about my dairy-free strawberry and white chocolate Easter egg cheesecake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
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Thanks for reading,
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