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:
- Crush up your biscuits until they are like bread crumbs (you can do this with a rolling pin or a blender)
- Mix (or blend) the rest of the base ingredients in with the biscuits
- 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
- Place in the fridge to set for around 15 minutes
- 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
- 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
- Mix in your dark chocolate and stir until it’s all melted
- Leave the chocolate mixture to cool for around 10 minutes and then pour it on top of the peanut butter layer
- 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)
- 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
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