A luxurious vegan dessert combining coconut-based cheesecake with dairy-free Cadbury Eggs. The base uses whole grain graham crackers while the silky filling is thickened with agar agar for a plant-based, cholesterol-free treat. This recipe captures iconic British chocolate flavor while supporting ethical dietary needs.
Vegan Graham Crackers, 1 1/2 cups
Vegan Butter, 1/3 cup
Coconut Cream, 16 oz
Tahini, 1/4 cup
Maple Syrup, 3/4 cup
Vegan Cadbury Eggs, 6 pieces
Agar Agar Powder, 2 tbsp
Vanilla Extract, 1 tsp
Unsweetened Cocoa Powder, 2 tbsp
Blend vegan graham crackers and press into a greased springform pan
Melt vegan butter and mix with graham cracker crumbs
Chill crust in refrigerator while preparing filling
Soak 1 cup cashews (approximately 2 hours) for cheesecake texture
Combine coconut cream, soaked cashews, tahini, half the maple syrup, agar agar powder, and vanilla in a blender
Add cocoa powder, remaining maple syrup, and pulse on low to incorporate
Crush 4 Cadbury Eggs into small pieces for texture variety
Pour filling into crust and refrigerate at least 6 hours for set
Chop remaining 2 Cadbury Eggs for topping
Garnish with chocolate shavings and serve chilled
Cashew soaking time is not included in total preparation time
Adjust maple syrup quantity depending on chocolate sweetness
Agar agar must be blended while hot to activate properly
Store covered in refrigerator
Uses traditional gelatin substitute with apple pectin as alternative
Find it online: https://flavoornote.com/cadbury-egg-cheesecake-vegan-twist/