Vegan Cheesecake Stuffed Easter Nests

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Easter treats just got a major upgrade! These Vegan Cheesecake Stuffed Easter Nests combine the nostalgia of classic chocolate crispy cakes with the indulgence of creamy, dairy free cheesecake filling. They are then topped with adorable vegan mini eggs! They are the perfect balance of crunch, creaminess, and chocolatey goodness, making them a must have for your Easter celebrations.

The base is made with vegan crispy rice cereal. When choosing your cereal, make sure it’s truly vegan. Many brands sneak in honey or fortified vitamins derived from animal sources. I like to use a free from crispy rice cereal, which guarantees both a vegan and gluten free treat.

The cashews need to be soaked overnight in water to make them soft enough to blend into a smooth cheesecake mix.

The cheesecake filling is light, tangy, and really creamy, offering a delicious contrast to the crispy chocolate shell. To ensure the filling stays put, a key tip is to firmly press the chocolate rice crispy mixture into the cupcake tin, leaving no gaps. Otherwise, the cheesecake could leak through! A well formed nest will hold its shape perfectly.

Finally, these treats wouldn’t be complete without the finishing touch – vegan mini eggs! My personal favorite are Mummy Meagz Chickee Eggs, which have the perfect crunchy shell and creamy centre. They add the ultimate Easter vibe while keeping everything 100% plant based.

I like to take the cupcake cases off before serving but keeping them on might be an good idea if you are giving them to children to keep them from getting too messy.

Whether you are making these vegan cheesecake stuffed Easter nests for kids, a springtime gathering, or just as a fun baking project, these cheesecake filled nests are a guaranteed crowd pleaser. Simple, delicious, and festive, they prove that Easter treats can be indulgent, fun, and completely dairy free!

If you are looking for more Easter recipes why not try my Hot Cross Cinnamon Rolls or Easter Cookies?!

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.