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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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 - Serves 4-5
Author Becky Excell


  • 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!