Vegan ‘Nutella’ Cheesecake
This is a super easy recipe, the only thing that people will have to play with is the sweetness and chocolatyness (is that a word..?) according to their taste. This decadent, no-bake dessert features a rich plant-based cream cheese filling swirled with a quick, homemade vegan 'Nutella' made from scratch. Layered over a delectable biscuit base and topped with toasted hazelnuts, it's a spectacular, crowd-pleasing treat that looks impressive but comes together with absolute ease. From Elias' food journal.
Serves 8 | Prep time: 40 mins + chilling time | Cooking time: 15 mins
INGREDIENTS
- 250g digestive biscuits (McVitie’s plain is ideal)
- 75g unsalted vegan margarine
- 3-4 tsp of vegetable oil or coconut butter (otherwise walnut oil could be a good option)
- 2 tsp of vanilla extract
- 1/2 cup of soy milk or almond milk
- 100g hazelnuts toasted and chopped
- 500g Tofutti cream cheese at room temperature
- 60g icing sugar
Ingredients to make 400g of Vegan ‘Nutella’
- 220g of hazelnuts
- 75g icing sugar
- 25g of Cocoa
METHOD
- Make the vegan Nutella: roast 220 grams of hazelnuts in 180C oven for 15 minutes then, while hot, remove skins by rolling them in a hand towel. While still warm, blend them in a food processor until a butter starts forming. Scrape down the sides as needed. Add icing sugar and cocoa powder. Continue to process until the mixture is creamy and smooth.
- Make the Cheesecake: Break the digestives into the bowl of a food processor, add the vegan margarine and a 15ml tablespoon of ‘Nutella’, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23cm round springform cake tin and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
- Beat the Tofutti cream cheese and icing sugar until smooth and then add the remaining ‘Nutella’ to the Tofutti cream cheese mixture, and continue beating until combined.
- Take the springform out of the fridge and carefully smooth the ‘Nutella’ mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight.
- Serve straight from the fridge for best results. Enjoy!
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