Vegan Chocolate Cheesecake
Creamy dairy-free chocolate cheesecake without cashews or coconut.
Ingredients
- 300 g Hobnob biscuits
- 90 g Vegan margarine, melted
- 180 g Vegan chocolate
- 400 g Vegan cream cheese (I recommend Violife for best results)
- 80 g Icing sugar
- 180 ml Vegan whipping cream (I used Elmlea plant double cream)
Instructions
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Crush the biscuits into fine crumbs. Add to a large bowl with the melted margarine and mix well until all the crumbs are evenly coated.
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Press the biscuit crumbs tightly into the bottom of a 9-inch spring form tin. Place in the fridge while you prepare the filling.
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Melt the chocolate over a low heat and set aside to cool completely.
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In a large bowl, mix together the cream cheese and icing sugar. Add the whipping cream and use an electric whisk to whip everything together until thick. The mixture should hold firm peaks.
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Add the cooled melted chocolate to the bowl and gently fold it in using a spatula or wooden spoon.
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Spoon the chocolate filling on top of the biscuit base and spread it out evenly.
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Place the cheesecake in the fridge for 6-8 hours or leave it overnight to set.
Recipe Notes
- Hobnobs can be substituted with an equal amount of Digestive biscuits.
- Store covered in the fridge for up to 5 days.