5.0 from 12 votes
Vegan Chocolate Cheesecake
Creamy dairy-free chocolate cheesecake without cashews or coconut.
Prep Time
30 mins
Additional Time
6 hrs
Servings: 12 slices
Calories: 387 kcal
Course:
Dessert
Cuisine:
Vegan
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)
Notes
- Hobnobs can be substituted with an equal amount of Digestive biscuits.
- Store covered in the fridge for up to 5 days.