Step-by-Step Guide to Make Traditional Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan -

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys easter creme egg cheesecake gf df ef sf nf vegan using 16 ingredients and 16 steps. Here is how you cook that.

Recipe Cuisine : Mexican
Prepare Time: 17 mins
Cook Time: 96 mins
Yield: 3 servings
Nutrition Facts: Per serving 232 calories

The ingredients needed to make Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan:

1. Take of Base.
2. Prepare 400 g of gluten-free chocolate sandwich cookies (see recipe).
3. Prepare 115 g (1/2 cup) of sunflower spread eg Vitalite /foil block Stork.
4. Take of Filling.
5. Prepare 600 g of Violife cream cheese (best vegan brand for setting well).
6. Make ready 200 g of dark chocolate.
7. Take 60 g (1/4 cup) of coconut based yogurt, any flavour or sour cream.
8. Make ready 115 g (1/2 cup) of caster sugar / superfine.
9. Make ready 60 g (1/2 cup) of coconut milk powder/vegan protein powder optional.
10. Get 3 tsp of vanilla extract.
11. Get 270 ml of (1 & 1/8 cups) vegan double / heavy cream.
12. Get of Topping.
13. Take of Reserved whipped vegan double / heavy cream.
14. Get 2 tsp of vanilla extract.
15. Get of Vickys Creme Eggs, as many as you like! (see recipe).
16. Make ready 60 ml (1/4 cup) of passionfruit or mango puree / coulis.

Steps to make Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan:

1. Crumb the cookies using a food processor (see recipe).
2. Melt the margarine and add it to the cookie crumbs - blitz together.
3. Line an 8" springform pan with parchment and dump the crumb mixture in.
4. Use a glass to mould the crumb mixture up the sides of the tin in an even layer, then set aside in the fridge while you make the filling.
5. Clean the food processor bowl and put the cream cheese in. Give it a blitz until it's smooth.
6. Break up the chocolate and melt in the microwave in a safe bowl in 30 second increments until smooth.
7. Add the melted chocolate to the cream cheese. At this stage also add in the yogurt, sugar, milk powder / protein powder if using and the vanilla then blitz together. The powder just adds a wee bit extra creaminess but it's totally optional. Scrape down the sides of the bowl as often as you need to until everything is incorporated.
8. Whip up the cream and fold 3/4 of it into the rest of the filling, reserving the rest for the topping. The filling shoupd be stiff enough to hold a spoon without it falling over.
9. Take the set base out of the fridge and spoon the filling mixture into it, smoothing the top over. You may have some filling left over. It's nice to dip cut fruit into as a snack or use it to make my recipe linked below! (see recipe).
10. Put the cheesecake back into the fridge and let it set for at least 2 hours.
11. Release the cheesecake from the tin.
12. Whip the vanilla extact into the reserved cream and spread over the top of the set filling.
13. Spoon the fruit puree on top of the cream and swirl in a wee bit.
14. Cut some Creme Eggs in halves and quarters and place on top as the final decoration (see recipe).
15. Slice into delicious wedges and serve with extra whipped cream and fruit sauce as required.
16. Serves 12 - 16.

So that's going to wrap this up for this exceptional food vickys easter creme egg cheesecake gf df ef sf nf vegan recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan Recipe Video: