AD | Gifted Easter is just around the corner and every year it seems like the options on the free from aisle keep getting better, and this year Montezuma’s have shared some of their vegan Easter gifts that I’ve used to make this delicious peanut butter easter egg cheesecakes recipe.
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Before we get into the recipe, take a look at their easter range this year.
- Plucky Dark Chocolate Chick with Chocolate Buttons – Also available in milk (Clucky) and Like No Udder (Lucky). This is what I’ve used as our Easter egg for today’s easter egg cheesecake recipe.
- Dark Chocolate Chunky Chicks – Also available in milk.
- Dark Chocolate Peanut Butter Mini Eggs – Also available in milk and 100% cocoa. These probably won’t be in stock by the time you see this because I’m going to be buying every single pack. These mini eggs inspired the peanut butter theme for this recipe, they’re perfect alone or in another dish (see below). And I think they would be pretty great wrapped up as a part of an easter egg hunt for little ones.
And one thing I really love about this range is that the vegan options are the same as the other items in the range. As the same things are available in dark and milk, there’s no reason for anyone to miss out or need to acquire alternative Easter chocolate gifts if someone has allergies etc.
Nutritional Information
Each cheesecake (made in a ramekin, not with Plucky) contains 358 calories, 10g of protein, 3g of protein and 7g of sugar.
Ingredient Choices and Substitutions
You’ll notice above that this recipe isn’t crazy high in sugar, the cheesecake filling is made from vegan double cream and vegan cream cheese with no added sugar, and as the base is set with the natural sweetness of peanut butter, there was no need to add any extra or artificial sweeteners to this recipe at all beyond what’s already in the biscuits, cream etc. I used Elmlea Double and the Nush Almond Milk Cream Cheese for this recipe.
I used GF Digestives to keep the base nice and simple and make the peanut butter the main flavour, but you can sub for any gluten free biscuit of your choice, or plain Digestives if gluten free is not a necessity.
How to Fix a Broken Egg/ Chick
Whether your base is fixable or not will determine how badly cracked it is, but there are a few things you can do to help salvage the situation.
If you’re working with a very small crack or a thin egg, you can try to melt it slightly (hold over steaming water, don’t microwave) and press back together to stick. Alternatively, if you’re working with a full blown disaster level crack, you might be beyond repair but can still make it work. If you wrap your egg in kitchen foil, as tight as you can without adding so much pressure it causes more cracks, and fill it with your cream cheese filling, by the time the cream cheese filling sets, it should be enough to hold the egg in place. If you’re opting for this method, don’t remove the foil until you’re ready to serve them.
Peanut Butter Cheesecakes Recipe
Delicious vegan peanut butter Easter egg cheesecakes recipe with just 5 ingredients.
This recipe is gluten free, dairy free, and vegan. It can be nut and/ or soy free depending on your choice of dairy alternatives.
Vegan Peanut Butter Cheesecakes
Ingredients
- 2 Easter ‘Plucky’ Eggs/ Chicks or 4 ramekins
Base
- 100 g GF Digestives I used Schar
- 4 tbsp peanut butter powder
- 8 tbsp water
- 4 tsps peanut butter
Creamy Layer
- 150 g vegan cream cheese
- 120 ml vegan double cream
- 2 tbsp peanut butter
Instructions
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Start by slicing your chocolate eggs in half. The best way to do this is by dipping a sharp knife in boiling water then slicing along the join in the middle of the eggs. You need to be careful that they don’t break, so take your time. You may find it easier to make several small incisions along the line rather than attempting a continuous cut. See above for some tips on how to repair your eggs if you accidentally break one.
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Add your biscuits to a food bag and crush them with a rolling pin. Alternatively, pulse them in a food processor until they become a fine crumb. Mix the powdered peanut butter and water in another dish to make a thin peanut mix. Then stir the liquid into the crushed biscuits.
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Use one heaped tbsp of biscuit mix per cheesecake. Spoon the biscuit mix into your egg/ ramekin. If you’re using a chocolate base, I recommend using your finger to gently press it down. However, if you’re using a ramekin, you can use the back of a spoon to press the biscuits down with more force.
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Spread a tsp of peanut butter over the top of your biscuit base.
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In a medium sized mixing bowl, add the dairy-free cream cheese, dairy-free double cream (whipping cream) and peanut butter.
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Whisk together until thick, this will take around 5 minutes. I used a hand held electric whisk, but a stand mixer or manual whisk would also work.
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Take 1 ½ tbsp of cheesecake mix and spread it over the peanut butter.
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Optional decoration: slice some of the Montezuma peanut butter eggs in half and place on the surface of the creamy layer and sprinkle over some of the leftover peanut butter/ digestive mix.
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Place in the fridge for at least 2 hours to firm up slightly before serving.
Serve and enjoy!
Have you picked up any Easter bits yet?
Until next time,
Sophie
This looks so delicious! and I just love when peanut butter is added in sweets.
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This looks and sounds like a great recipe, perfect for this time of year and one which I will definitely be trying!!! xxx