Vegan Chocolate Cheesecake
User Reviews
5.0
12 reviews
Excellent
Vegan Chocolate Cheesecake
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Creamy dairy-free chocolate cheesecake without cashews or coconut.
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Ingredients
- 300 g Hobnob biscuits
- 90 g Vegan margarine, melted
- 180 g vegan chocolate
- 400 g vegan cream cheese (I recommend Violife for best results)
- 80 g icing sugar
- 180 ml vegan whipping cream (I used Elmlea plant double cream)
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Notes
- Hobnobs can be substituted with an equal amount of Digestive biscuits.
- Store covered in the fridge for up to 5 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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