The Ultimate Vegan Chocolate Cheesecake Recipe

It's no secret that the H!P team has a sweet tooth, and thanks to the wonderful people at Grubby HQ we've discovered the creamiest plant-based chocolate cheesecake that tastes like a DREAM. It's no-bake and easy to make, but impossible to share. 

Ingredients:

• 200g vegan digestive biscuits
• 2 tbsp vegan butter
• 180g of your favourite H!P Chocolate bar
• 120ml Coconut Milk
• 90g Powdered Sugar
• 10g Cocoa Powder
• Pinch Sea Salt
• 1tsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 700g Cream Che*se
• 200ml Whippable Cre*m

Method:

1. Blitz 10 vegan digestive biscuits in a food processor, or chuck them in a bag and crush them with a rolling pin to fine crumbs then mix with melted vegan butter.

2. Line your springform pan with parchment paper to make it easy to slide the cheesecake off the bottom of the pan and onto a plate or cake stand.

3. Tip the buttery crumbs into the cake pan and press down tightly all over with the bottom of a glass.

4. Refrigerate this while you make the filling.

5. Break a bar of your favourite H!P Chocolate flavour into a bowl. Melt the chocolate by topping it with warmed coconut milk. Let it cool so it’s almost room temperature.

6. Mix the vegan cre*m cheese into the melted chocolate mixture once cooled.

7. Roughly mix together the powdered sugar, cocoa powder, sea salt, and ground coffee in a bowl.

8. Add in the vinegar, vanilla extract to the dry mix. Then add the dry mix into the melted chocolate mixture.

9. Beat until combined then keep going for a few minutes more to trap air in the filling to lighten it.

10. Spoon the chocolate cheesecake filling onto the biscuit crust and level with a spatula.

11. Now simply refrigerate it until it sets.

12. Serve with clouds of whippable cre*m with chocolate marbled through it. Or keep it classy with some sea salt flakes.

Let us know if you give it a try and be sure to tag us @hipchocolate in your chocolatey creations.