Mini Egg Cheesecake (gluten free and vegan)

My gluten free, dairy free and vegan mini egg cheesecake combines a lovely buttery biscuit base with a vanilla flavour cheesecake topping, packed full of vegan mini eggs. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently asked questions 

Which dairy free cream cheese do you use?

I personally find that the Violife Original creamy cheese works best for this particular cheesecake recipe. If you can’t get your hands on the Violife cream cheese, any dairy free original cream cheese alternative would work.

Which dairy free cream do you use? 

I’ve made this recipe using both the Elmea plant based double cream and the Flora Plant Based Double Cream. However any plant based double cream that can be whisked would work.

Which biscuits do you use?

Most UK supermarkets sell a Free From digestive alternative. I used 2 packets of these for the base.

Which mini eggs do you use?

For this recipe I use the Mummy Meegz vegan Chickee Eggs.

Which tin do you use? 

For this recipe I used a 23cm loose bottomed circular cake tin.

How long do I need to leave the cheesecake to set? 

Ideally, this cheesecake should be left to set in the fridge overnight as the dairy free ingredients mean the cheesecake isn’t quite as firm as one containing dairy so needs slightly longer.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice