There’s nothing quite like indulging in a deliciously decadent dessert, and this Coconut and Passionfruit Easter Egg Cheesecake is no exception. If you like cheesecake and you like chocolate eggs, this was made for you! A buttery crumb biscuit layer topped with lashings of sweet whipped coconut milk, tart passion fruit curd and crispy coconut flakes in a decadent chocolate egg. Not only does it satisfy your sweet tooth, but it’s also vegan and gluten-free.
Why Is it Good for Me?
- Coconut milk, is rich in medium-chain triglycerides (MCTs) which are a type of fat. As they are broken down in a different way to other types of fat, they can be converted quickly to energy, which can potentially help to boost energy levels. Coconut milk is also a good source of vitamins and minerals such as iron, magnesium, potassium, and vitamin C, which are important for maintaining healthy bones, muscles, and immune function.
- Passion fruit is an excellent source of vitamin C, which is important for maintaining a healthy immune system and protecting against infections. A single passion fruit contains around 30% of your recommended daily intake of vitamin C and roughly 2 grams of fibre , which is about 8% of your recommended daily intake. Passion fruit is also a good source of minerals such as iron, potassium, and copper.
Ingredients in this Easter Egg Cheesecake
Passion fruit juice is a star ingredient in this recipe. Not only does it add a bright, tropical flavor to the cheesecake filling, but it’s also packed with antioxidants and vitamins such as vitamin A, vitamin C, and iron. Passion fruit juice is also a good source of fiber, which can aid in digestion and help you feel fuller for longer.
Cornstarch is used as a thickening agent in the passion fruit curd filling, and it’s a great gluten-free alternative to wheat flour.
Digestive biscuits are a classic British treat, typically made with whole wheat flour, making them a great source of fiber and complex carbohydrates. For this recipe, we’ll be using gluten-free digestive biscuits, which are made with alternative grains such as rice or buckwheat. These biscuits are also low in sugar and fat, making them a healthier option for a dessert crust.
The chocolate Easter egg used in this recipe is also vegan and it’s a fun and creative way to serve the cheesecake filling. The egg-shaped mold allows you to create a unique and visually stunning dessert that’s perfect for Easter or any special occasion.
How to make Coconut and Passionfruit Cheesecake
To make this dessert, you’ll first need to place a can of coconut milk in the fridge for at least 3-4 hours or preferably overnight. When adequately chilled, remove only the solid parts of the milk from the tin, and retain the liquid for another recipe (check out one of my shakes that you could use it for!). Using a whisk, beat together coconut milk and icing sugar until smooth and creamy.
Next, make the passion fruit curd filling. This is done by whisking together passion fruit juice and cornstarch over medium heat until it thickens and boils. Once it’s cooked, set it aside to cool.
Crush the digestives, either in a food processor or using a rolling pin to bash them into crumbs.
Get your chocolate egg halves and add first a generous sprinkling of the biscuit crumbles, followed by the passion fruit curd and then spoonfuls of the whipped coconut milk, finally topped off with coconut chips, passion fruit and some chocolate eggs to look pretty!
Why Chocolate Eggs?
Because they’re delicious! And also… the tradition of giving chocolate Easter eggs dates back to the 19th century, when chocolate makers in Europe began producing chocolate eggs in the shape of hens, rabbits, and other Easter-related symbols. These eggs quickly became popular, and soon became a staple of the Easter holiday.
Easter Egg Cheesecake Substitutions
- Coconut milk can be replaced with sweetened aquafaba of freshly whipped vegan cream
- Passion fruit juice can be subbed with mango juice
- If no chocolate eggs, simply add fillings to a cheesecake pan and east as a regular cheesecake
This Easter Egg Cheesecake is …
- Creamy
- Coconutty
- Tart and tangy
- Sweet
- Chocolatey
- Fruity
- Easter-themed
- Dairy-free
- Vegan
- Vegetarian
- Plant-based
Shopping List
Food
- 1 can of coconut milk
- 60g icing sugar
- 250ml passion fruit juice
- 2 tablespoons cornstarch
- 8 digestive biscuits
- 2 medium chocolate Easter eggs
- 1 passion fruit
- Handful coconut chips
Equipment
- Measuring spoons
- Measuring cups
- Wooden spoon
- Mixing bowl
- Electric/manual whisk
- saucepan
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Recipe for Easter Egg Cheesecake
Easter Egg Cheesecake
Ingredients
- 1 can of coconut milk
- 60 g icing sugar
- 250 ml passion fruit juice
- 2 tablespoons cornstarch
- 8 digestive biscuits
- 2 medium chocolate Easter eggs
- 1 passion fruit
- Handful coconut chips
Instructions
- Begin by making the passion fruit curd. In a small saucepan, whisk together the passion fruit juice and cornstarch until fully combined.
- Heat the mixture over medium heat, stirring constantly, until it thickens and starts to boil, roughly 5-6 minutes.
- Cook for an additional minute, then remove from heat and set aside to cool.
- In a large mixing bowl, beat the coconut milk and icing sugar together until smooth and creamy.
- Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Get your chocolate egg halves and assemble the egg.
- Add first a generous sprinkling of the biscuit crumbles, followed by the passion fruit curd and then spoonfuls of the whipped coconut milk, finally topped off with coconut chips, passion fruit and some chocolate eggs to look pretty!
- Top each half of the cheesecake with a few spoonfuls of passion fruit pulp and sprinkle with coconut chips.