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Food | Recipes

Vegan Chocolate Chip Hobnob Cheesecake

After a year or so of being vegan I still hadn’t found a good, realistic dairy free cheesecake. They all seemed to taste different, I could tell they weren’t the real deal I used to love. I decided to take matters into my own hands and develop my own chocolate cheesecake recipe. I use my favourite accidentally vegan biscuits for the base, these are Chocolate Chip Hobnobs. If you can’t get these feel free to sub for any other biscuit you fancy, Oreos work well as do the Lotus Biscoff biscuits. I was so happy with the result after I tasted it for the first time, it’s a really good cheesecake and I’ve fed it to so many vegans and non vegans too who have all unanimously loved it. It keeps well in the fridge for around a week and it freezes perfectly so can be happily made in advance. It’s always best to make at least one day prior to eating to allow a minimum of 24 hours setting time.

Vegan Chocolate Chip Hobnob Cheesecake

Recipe Type: Sweets
YIELDS1 large cake or 8 servings
PREP TIME
COOK TIME
TOTAL TIME
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  • 300g dairy-free chocolate spread (I use Nature's Store Hazelnut & Cocoa spread but any favorite brand)
  • 300g Choc Chip Hobnobs
  • 80g vegan butter
  • 100g confectioner's sugar
  • 500g vegan cream cheese (I use Asda Free From, it's the nicest one I've tried)
  • 200ml vegan creme fraiche (I use Oatly)
  • a few drops vanilla extract
  • 300g dairy-free chocolate spread (I use Nature's Store Hazelnut & Cocoa spread but any favorite brand)
  • 300g Choc Chip Hobnobs
  • 80g vegan butter
  • 100g confectioner's sugar
  • 500g vegan cream cheese (I use Asda Free From, it's the nicest one I've tried)
  • 200ml vegan creme fraiche (I use Oatly)
  • a few drops vanilla extract
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Directions

1. Melt the dairy free spread.
2. Blitz the biscuits in a food processor till they resemble fine crumbs.
3. Retain a handful for decoration at the end and then combine the biscuit crumbs and melted spread. Stir well to ensure an even coating.
4. Press the biscuit mixture into the bottom of your chosen tin or dish. You really can use whatever you fancy, most size tins will work, springform is fine as are baking tray tins and individual moulds. Set aside.
5. In a large mixing bowl combine the cream cheese, creme fraiche, icing sugar, chocolate spread and vanilla. Stir well or mix using a whisk till fully combined, smooth and glossy.
6. Tip on top of the biscuit base, ensuring a flat finish.
7. Decorate with the leftover biscuit crumbs.
8. Refrigerate for 24 hours before removing from a springform pan, of course you don’t have to use springform, you can serve directly out of your tray if you prefer. If wanting to serve the same day you can freeze for a faster set.

Also by Emma: Vegan Lemon Blueberry Cake With Crumble Topping
Vegan Slow Cooker Vegetable Stew & Dumplings
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Photo: Emma Blake

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