Cheesecakes are a sweet treat that is welcome on every platter, regardless of the season. Infinitely adaptable and equally adorable, they are a true year-round dessert.
And although rich baked cheesecakes might be considered a classic, warmer weather simply calls for no-bake treats. Especially if they are served with a chilled glass of dessert wine.
This little beauty is full of dark chocolate, with a velvety truffle texture. Requiring no baking, no eggs, or gelatine, it is a simple dessert to prepare, with almost only basic cupboard ingredients, and even the little ones can help. Such a perfect brunch treat, if I do say so myself.
Feel free to add a splash or two of your favourite vegan chocolate or coffee liqueur, if you are not serving the cheesecake to children, of course.
Ingredients
For the chocolate base
100 grams vegan vanilla biscuits, finely ground
2 teaspoons unsweetened cocoa powder, sifted
30 grams icing sugar, sifted
50 grams vegan block butter, melted
50 millilitres soy milk
1 teaspoon vanilla bean paste
For the chocolate truffle cheesecake
200 grams vegan cream cheese
20 grams unsweetened cocoa powder, sifted
50 grams icing sugar, sifted
200 grams dark chocolate (at least 75-80%)
200 millilitres plant double cream
1 teaspoon vanilla bean paste
Preparation
To make the cheesecake base, place the biscuit crumbs into a medium bowl, add in the icing sugar and the cocoa powder, and mix well. Melt the butter and add it to the biscuit crumbs, along with the soy milk and vanilla. Mix with a spatula or a wooden spoon until a soft, pliable dough forms. The base is supposed to be rather soft, so do not be hesitant to add another splash of soy milk and mix again. It should not be dry and crumbly. Once a base forms, take a small cake ring (15 cm in diameter) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, and add in the base mixture. Press and level it well, and set aside.
To make the cheesecake, melt the dark chocolate in a double boiler or in the microwave, and set it aside to cool. Place the vegan cream cheese into a medium bowl, add in the cocoa powder, icing sugar, and vanilla, and gently mix with a spatula until combined. Some vegan cheeses can firm up or even look a touch dry at this point, but that is fine.
When the chocolate is ready, add it to the cream cheese in a very thin stream or in small increments, so it does not melt. Mix gently until folded through, and set aside for a moment.
Take a large bowl, pour in the plant double cream, and whip it until medium peaks form. Add in the chocolate and cream cheese, and mix on the highest speed for only a few seconds, until very firm peaks form.
Take the lined platter and add the chocolate cheesecake batter by the spoonful, and then smooth it all out nicely. This should prevent any possible gaps in the cheesecake. Place the platter into the refrigerator for at least 4-6 hours, or until chilled nicely. Decorate as desired, and serve right from the refrigerator. Yields 10 rich servings.
