No-Bake Vegan Cheesecake
Ingredients
Crust
- 85 g hazelnuts (raw)
- 130 g digestive biscuits (or vegan graham crackers)
- 2 tbsp granulated sugar
- pinch flaky sea salt
- 90 g vegan butter
Filling
- 65 g cashews (raw unsalted, soaked in boiled water for at least 30 minutes)
- 130 ml water
- 400 g vegan cream cheese
- 240 g caster sugar
- 100 g cocoa powder
- 1 tsp vanilla extract
- 2 tbsp hazelnut praline paste
- 250 g vegan dark chocolate (minimum 70% cocoa solids)
Ganache
- 1 can coconut milk (the 15oz/425g variety – and make sure it's full fat!)
- 400 g vegan dark chocolate (minimum 70% cocoa solids)
Preparation
Process the hazelnuts and digestive biscuits into crumbs, mix with sugar, salt, and melted vegan butter, then press the mixture firmly into the base of a springform pan to form the crust.
Drain the soaked cashews and blend them with water, vegan cream cheese, caster sugar, cocoa powder, vanilla extract, and hazelnut praline paste until smooth. Melt the vegan dark chocolate and stir it into the filling mixture, then pour over the prepared crust and refrigerate for at least 4 hours or until set.
For the ganache, heat the full-fat coconut milk until just boiling, pour it over the chopped vegan dark chocolate, and stir until smooth and glossy. Pour the ganache over the chilled cheesecake filling and return to the refrigerator for another 2 hours or until firm.
