Rich dark chocolate cheesecake (vegan)

Category: Desserts

Cuisine: not set

Ready in 45 minutes
by ChefRitchie

Ingredients

1.75 cup Vegan cookie crumbs (e.g. Kea gluten-free) 260g

3 tablespoons Vegan margarine (e.g. Nuttelex) 70g

400 ml Coconut cream

250 gram Block of Whittakers dark chocolate NOTE: not oat milk variety

240 gram Angel Food plant-based cream cheese


Directions

Line a 20cm round cake tin with baking paper. Melt margarine and combine with cookie crumbs. Press into the base of the lined tin, and bake at 180°C for 10 minutes. Place coconut cream, chocolate (broken into squares) and cream cheese in a double boiler and warm over medium heat, stirring often, until cream cheese and chocolate are melted. Pour into a food processor and blend until smooth and luscious - then pour over cookie base and put in fridge to set. It will take several hours to be firm enough o serve, but you can make it a day or two ahead.

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