It's been a while - 8 months in fact since my last blog post. Balancing work with study and training for ultramarathons - I've been very busy. However, my exams are nearly over, and work is a bit less crazy, so I'm going to try and start writing posts again. There are a few recipes I really want to share with everyone!
I decided to try out this cheesecake as a complete experiment. I based it off the extremely simple chocolate Nutella cheesecake I've posted about before (LINK) - and wondered whether I could make it vegan.
The answer was a categorical yes, and it's so easy!! There are only 5 ingredients, and the hardest part is crushing the biscuits. No baking is required, and it will keep for around a week in the fridge.
Silky, chocolate decadence - you wouldn't know it was dairy-free and totally vegan-friendly!
Makes one 20cm cheesecake (serves 10-12)
Ingredients:
- 250g caramelized biscuits (Lotus, or Aldi do an own-branded version)*
- 60g vegan margarine (I used Vitalite)
- 400g dairy-free soft cheese (I used Asda's own brand)
- 300g dairy-free chocolate hazelnut spread (I used Nature's Store Free From Hazelnut and Chocolate Spread )
- 50g sifted icing sugar
*If you can't get hold of caramelized biscuits, digestives or another type of non-filled biscuit will work just fine.
Method:
1. Grease and line the base of a springform 20cm circular cake tin.
2. Crush the biscuits using a rolling pin, or for speed, in a food processor, until light crumbs.
3. Melt the margarine in the microwave, and then pour over the crushed biscuits. Stir to combine and then press into the base of the cake tin.
4. In a medium mixing bowl, whisk together the soft "cheese", chocolate hazelnut spread and icing sugar until smooth.
5. Pour the "cheesy" filling onto the biscuit base and place in the fridge for at least 4 hours, or to be safe, overnight. At this point if you release the cheesecake, the filling will hold it's shape.
6. Slice and devour :)
