Vegan Chocolate Cheesecake
The easiest no-bake vegan chocolate cheesecake, with under 15 minutes of prep. It has a rich chocolate flavor and a mousse-like texture that melts in your mouth.
Ingredients
Crust:
- 120 g cocoa biscuits
- 3 Tbsp coconut oil melted
Cream:
- 400 ml coconut milk canned, full fat, the thick kind not the beverage
- 200 g dark chocolate I used Nestle Dessert Noir; check the label is dairy-free
Topping:
- berries of choice for topping; also chocolate, pomegranate, mint, whatever you like
Instructions
- Put the biscuits in a food processor or blender and pulse 2-3 times until they have the consistency of breadcrumbs.
- Transfer them to a bowl and pour in the melted coconut oil. Mix until combined.
- In a large bowl, add the coconut milk and mix well with a hand mixer for about 5 minutes.
- Melt the chocolate. You can do this simply by placing it in an oven-proof bowl set inside a warm oven.
- Pour the melted chocolate over the coconut milk and mix well.
- Use mini-cake tins or metal rings like I did (see the video above). Place these on a plate and add 2-3 tablespoons of the crust mixture. Press it gently into the bottom.
- Pour in the chocolate cream.
- Refrigerate for 1-2 hours, until firm.
- Serve with strawberries, pomegranate and more chocolate on top.
Notes
Store in the fridge in an airtight container for up to 3 days. Use canned full-fat coconut milk (the thick kind, not the carton beverage), and check that your dark chocolate is dairy-free to keep it fully vegan.