Peanut Butter, Chocolate and Cookies Cheesecake (vegan, gluten free, no refined sugar)

This cheesecake was our Christmas dessert this year and it was delicious! I’m so happy to be sharing this recipe with you, it’s the perfect dessert for vegans and non-vegans, everyone will love it! It’s quick and easy to make, and only takes overnight to set.

Ingredients:

For the base:

• 300g gluten free oat biscuits (or any other biscuit you’d like to use)
• 2 tbsp dairy free butter or coconut oil, melted
• 1 tbsp cacao powder
• 1 tbsp agave nectar

For the peanut butter layer:

• 1 tbsp peanut butter

For the Chocolate cheese cake layer:

• 250g dark chocolate
• 1 can full fat coconut milk

Method:

1. Crush up your biscuits until they are like bread crumbs (you can do this with a rolling pin or a blender)
2. Mix (or blend) the rest of the base ingredients in with the biscuits
3. Spoon the base into a greaseproof lined medium size cheesecake tin (about 16cmX16cm) and press down with the back of your spoon to even it out
4. Place in the fridge to set for around 15 minutes
5. Take your base out of the fridge and spread on your peanut butter layer and place it back in the fridge whilst you make the chocolate layer
6. For the chocolate layer, heat your coconut milk on the hob until almost at boiling point, but as soon as it starts to bubble, remove it from the heat
7. Mix in your dark chocolate and stir until it’s all melted
8. Leave the chocolate mixture to cool for around 10 minutes and then pour it on top of the peanut butter layer
9. Spread the chocolate mixture around with a spoon until the layer is even and then put it in the fridge to set overnight (or for around 6 hours)
10. Once the cheesecake is set you can then decorate! We put dark chocolate buttons and gluten free cookies on top of ours! We hope you enjoy this fabulous creation xx