Vegan Cheesecake Stuffed Easter Nest Recipe

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This Cheesecake Stuffed Easter Nest Recipe is a fun twist on the classic Easter chocolate nest recipe. Crispy chocolate cereal nests are filled with a smooth and creamy vegan cheesecake filling before being topped with vegan mini eggs for the ultimate Easter treat. They’re completely no-bake, easy to make ahead and perfect for sharing with family and friends over the Easter holidays.

TL;DR

• A fun twist on classic chocolate Easter nests.
• Crispy chocolate cereal cups filled with creamy vegan cheesecake.
• Decorated with vegan mini egg chocolates.
• No baking required.
• Perfect for Easter parties, gifting and family celebrations.
• Makes 12 individual Easter nests.

Vegan Cheesecake Stuffed Easter Nest Recipe

Ingredients

For the crispy chocolate cups

• 200g dairy free milk or dark chocolate
• 100g dairy free butter
• 60g golden syrup
• 100g crispy rice cereal

For the cheesecake filling

• 90g cashews, soaked overnight
• 40g melted coconut oil
• 75g full fat coconut milk
• 60g golden syrup
• 1 tsp vanilla extract

For the decoration

• 80g vegan mini egg chocolates

How to Make Cheesecake Stuffed Easter Nest Recipe

Step 1: Soak the cashews

The night before making the recipe, place the cashews into a bowl and cover them with water. Leave them to soak overnight.

Step 2: Make the crispy chocolate cups

Line a 12-hole cupcake tin with cupcake cases.

Place the dairy free chocolate, butter and golden syrup into a microwave-safe bowl. Microwave for 30 seconds (around 900W), stir well, then continue heating in 10-second bursts until completely melted.

Add the crispy rice cereal and stir until every piece is coated in chocolate.

Divide the mixture evenly between the cupcake cases. Press the mixture firmly into the base and up the sides of each case to create a cup shape. Make sure there are no gaps, otherwise the cheesecake filling may leak through.

Refrigerate for 20 minutes until firm.

Step 3: Make the cheesecake filling

Drain the soaked cashews and place them into a blender with the melted coconut oil, coconut milk, golden syrup and vanilla extract.

Blend until completely smooth. Depending on your blender this may take several minutes. Keep blending until there are no gritty pieces remaining.

Step 4: Assemble

Remove the crispy chocolate cups from the fridge.

Spoon the cheesecake filling into each cup and smooth the tops.

Decorate each one with vegan mini egg chocolates.

Refrigerate for another 20 minutes before serving.

Top Tips

• Soak the cashews overnight for the smoothest cheesecake filling.
• Press the crispy mixture firmly into the cupcake cases so the cups hold their shape.
• Make sure there are no gaps in the cereal cups to prevent the filling from leaking.
• Blend the filling thoroughly for a silky smooth texture.
• Chill well before serving so the cheesecake has time to set.

Serving Suggestions

These Cheesecake Stuffed Easter Nests are perfect for Easter parties, afternoon tea, school holiday treats or adding to an Easter dessert table. They also make a lovely homemade gift when packaged in cupcake boxes or cellophane bags with ribbon.

Storage

Store the Easter nests in an airtight container in the fridge for up to 4 days.

They can also be frozen for up to 1 month. Defrost in the fridge overnight or at room temperature for around 30 minutes before serving.

FAQs

Recipes Similar to Vegan Cheesecake Stuffed Easter Nest Recipe

• Easter Cookies
• Hot Cross Cinnamon Rolls
• Biscoff Cheesecake

Cheesecake Stuffed Easter Nests

Difficulty: Medium

Servings

12

servings

Total time

1

hour 

30

minutes

The classic Easter nest cake is given an update with a vegan cheesecake filling.

Ingredients

• For the Crispy Cups

• 200g Dairy Free Milk or Dark Chocolate

• 100g Dairy Free Butter

• 60g Golden Syrup

• 100g Crispy Rice Cereal

• For the Cheesecake Filling

• 90g Cashews (soaked in water overnight)

• 40g Melted Coconut Oil

• 75g Full Fat Coconut Milk

• 60g Golden Syrup

• 1 tsp Vanilla Extract

• For the Decoration

• 80g Vegan Mini Egg Chocolates

Directions

• The night before making this recipe, put the cashews in a bowl and cover with water. Leave overnight to soak.
• For the Crispy Cups
• Line a 12 hole cupcake tin with cupcake cases.
• Put the chocolate, butter and golden syrup into a microwavable bowl and microwave for 30 seconds (at around 900w). Mix it together, if it has bits that aren't melted microwave it for another 10 seconds at a time mixing in between.
• Mix in the the crispy rice cereal until completely coated.
• Divide into the cupcake cases. Press it firmly into the bottom of the cases and around the sides to make a 'cup' shape. The most important part of this step is making sure there are no gaps in the 'cup' or the cheesecake will leak out.
• Refrigerate for 20 minutes.
• For the Cheesecake
• While the cups are setting you can make the cheesecake. Drain the cashews and put into a blender with the melted coconut oil, coconut milk, golden syrup and vanilla extract and blend until smooth. It might take a while but keep going until there are no gritty bits.
• Take the crispy cups out of the fridge and fill them with the cheesecake mix. Top with the mini eggs and refrigerate for a further 20 minutes before serving.

Comments

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