For your Christmas dessert, this easy 5-ingredient cheesecake is the perfect choice. It requires minimal effort but delivers maximum flavour, making it a crowd-pleasing treat.
If you need some Christmas inspiration, check out my blog post!
Vegan | Serves 8 | DESSERT
Ingredients:
Base:
- 170g chocolate
- 250g digestive type biscuits
- 1 tablespoon plant-based butter
Filling:
- 450g plant-based cream cheese (I used Violife creamy)
- 380g pistachio spread (I used pistacchio cream from Sisinni)
Decoration:
- Dark chocolate shavings
Steps:
1.Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
2.Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
3.Add the biscuits in a food processor and blend them until you get a fine, bread crumb like consistency.
4.Melt the butter and add it into the blended cookies along with the melted chocolate and blend, until everything is well combined.
5.Place the biscuit mixture in a 20cm diameter round detachable mould and use the back side of a spoon to flatten it out.
6.In a large mixing bowl, add the cream cheese along with the pistachio spread and use a hand mixer to combine them.
7.Spread the cream on top of the biscuit base, spread it on an even layer and place it in the freezer to set for at least 2-3 hours.
8.Once you are ready to serve it, remove it from the freezer, and let it outside for 10 minutes so that is easier to cut it.
9.Add some chocolate shavings using a peeler and slice it in 8 pieces.
Serve and enjoy!
