This vegan chocolate cheesecake has minimal ingredients and is a real crowd-pleaser. Feel free to top the cheesecake with some chopped nuts, or decorate with fresh raspberries.
Method:
- Break the biscuits into a food processor. Add the vegan spread and 1 tablespoon of the chocolate spread and blend until everything is combined into a sandy mixture.
- Add a generous handful of nuts to the mix and continue to blend for a few minutes. Don’t worry about there being a few lumps, as this will add to the crunch.
- Pour the base mixture into a 23 cm springform tin and press in with the back of a spoon. Once evenly pressed, leave to set in the refrigerator for 30 minutes.
- Add the vegan cream cheese to a large bowl, sift over the icing sugar and stir together gently. Add the remaining chocolate spread and continue to beat until all the ingredients are mixed together.
- Pour the chocolate spread mixture over the set base and smooth neatly with a tablespoon. Refrigerate for at least 4 hours, or overnight until the cheesecake has set. Serve cold from the refrigerator. This can be stored in the refrigerator for three to four days.
Tips:
