Vegan Cherry Chocolate Cheesecake
Cherries and chocolate are a match made in heaven and this awesome vegan cherry chocolate cheesecake is here as proof! Give it a try and you'll be amazed by the intense, decadent flavors!
Ingredients
For the crust:
- 1 cup cocoa biscuits crushed
- 3 Tbsp vegan butter melted
For the cream:
- 1 400 ml full-fat coconut milk canned
- 2 100 gr dark chocolate bars
For the jelly topping:
- 1 tsp agar agar powder
- ½ cup fresh cherries pitted and halved
- 3 Tbsps maple syrup
- 350 ml cherry juice I used store-bought
Instructions
- In a blender, crush the cocoa biscuits. Add the melted butter and combine.
- Using your hands, form the crust in your mini cake tins and refrigerate for 15-20 minutes.
- In a bowl, add the coconut milk and mix well with a hand mixer for 5-7 minutes.
- Melt the chocolate and add it to the coconut milk. Mix to combine.
- Pour the filling over the crust in each tin leaving 1,5-2 cm of space for the topping. Refrigerate for 1 hour.
- Pit the cherries and slice them.
- Add the cherry juice, maple syrup and agar powder in a saucepan. Boil it for 30 seconds then set it aside and let it cool for a minute.
- Pour half the liquid over the cheesecake, add the pitted/halved cherries then pour the rest of it.
- Refrigerate until the jelly is set.