Vegan Chocolate Cheesecake
A vegan twist on the divine chocolate cheesecake!
By Mel Jade |
Featured in Desserts
Ingredients
Base:
- 1 pack Oreos
- 30g dairy free butter, melted
- 1 tablespoon cacao or cocoa powder
- pinch of salt
Filling:
- 250g Cocobella Coconut Yogurt
- 200g vegan dark chocolate melted
- 2 tablespoons vanilla extract
- 2 tablespoons cacao or cocoa powder
- 4 tablespoons corn flour
- 1/4 cup warm water
Method
- Line springform pan with bake paper.
- Melt the chocolate now and set aside until ready to use, be sure to mix it occasionally and remelt if necessary.
- Base: place Oreos in food processor until they form a fine crumb, add melted butter, coco powder and salt (process until combined) Add base to springform pan and press evenly with the bottom of a glass. Put in freezer until ready to add filling.
- In a large bowl combine coconut yoghurt, vanilla, and cacao powder, mix until combined. Now slowly add melted chocolate in quarters mixing each time until fully combined.
- In a small bowl mix the corn flour and water until combined, it should be a syrup consistency. Add to filling while mixing with a hand mixer.
- Spoon onto base and spread evenly, set in fridge over night or until set.
- Optional top with any fruit you like or leave plain.
