Why not get creative in the lead up to Easter and prepare something yummy using your favourite Easter treats?
Ours would, of course, include a Chuckie Egg or two!
Thanks to @vegan_emm on Instagram, we now have a simple and delicious Chuckie Egg cheesecake recipe. It’s easy to follow and perfect for sharing… or not, who are we to judge!?
What you’ll need:
- 200g vegan regular or chocolate digestives Tesco
- 50g dairy-free butter (melted)
- 125g icing sugar
- 1 tbsp arrowroot or cornflour
- 1 pack of Violife creamy
- 1 pack of silken tofu (400g)
- 2 Chuckie Eggs
- A 6-inch loose-bottomed tin
Step 1: For the base, you will need to whizz up the biscuits in a food processor, or smash them up with a rolling pin, and mix in the melted butter. Then press into a loose-bottomed tin and pop it into the fridge to set.
Step 2: Now it’s time to make the filling! All you need to do is whisk up the Violife cream cheese with the silken tofu until you have a smooth consistency.
Step 3: Sift in the icing sugar and arrowroot (or cornflour), and mix until combined.
Step 4: Then pour the mixture on top of the base and smooth it out.
Step 5: Transfer it to the fridge to set; you will need to allow a few hours for this – alternatively, the freezer will help it set quicker.
Step 6: Decorate as you wish. @vegan_emm topped her creation with melted vegan white chocolate, vegan milk chocolate and added food colouring to the white chocolate for the yellow colour.
Step 7: Add as many Chuckie Eggs as your heart desires and enjoy!