Dairy-free Strawberry and White Chocolate Easter Egg Cheesecake
Dairy-free strawberry and white chocolate Easter egg cheesecake - an Easter dessert that just so happens to be vegan and gluten-free too. If you're not dairy-free and want to make this using dairy products, see the FAQ section above.
Servings 2 - Serves 4-5
Ingredients
- 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
Instructions
- 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!