Vegan and gluten-free, this chocolate cheesecake is to die for!
Indulge yourself with this gorgeous chocolate cheesecake recipe. We recommend the Tesco Free From Cookies & Cream Biscuits to get that chocolate oreo flavour!
Chocolate Cheesecake
Ingredients
FOR THE BASE
- 160 g gluten-free cookies (we use Tesco Free From Cookies & Cream Biscuits)
- 60 g dairy-free butter, melted
- 2 tbsp coconut oil
FOR THE FILLING
- 180 g cashew nuts, soaked overnight and drained
- 2 tins of coconut cream (cream only)
- 5 tbsp maple syrup
- 1 tsp vanilla bean paste
- 2 tbsp coconut oil (melted)
- 4 cookies (we use Tesco Free From Cookies & Cream Biscuits)
TO DECORATE
- cookies, crushed (we use Tesco Free From Cookies & Cream Biscuits)
- dairy-free white chocolate, melted
- coconut cream
Instructions
To make the base
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Line a medium-sized cake tin with greaseproof paper.
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Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.
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Melt the butter and coconut oil.
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In a bowl, add the crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand.
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Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
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Place into the freezer while you make the filling.
To make the filling
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Drain the cashew nuts and place them into a food processor/ blender along with the coconut cream, maple syrup, vanilla and melted coconut oil.
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Whizz on high for about 5 minutes until smooth. Add a splash of water if needed.
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Fold in the crushed cookies until combined.
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Pour the filling into the base, level with a spoon or off-set spatula, sprinkle over crushed cookies (optional), then pop back into the freezer to set. This will take 2-4 hours (I leave mine to set overnight). Store in a sealed container in the freezer and defrost fully before serving. Drizzle over a little dairy-free white chocolate before serving.