This creamy chocolate Smores cheesecake is composed of a buttery, melt-in-the-mouth, almond flour biscuit base, vanilla cashew cream cheese topping, chocolate ganache and toasted marshmallows. Flourless, gluten-free and no-bake.
Servings: 12 people
Cashew Cream Cheese Topping
- 200 g cashews soaked in boiling water for 1 hour and drained
- 200 g coconut milk solid part from tin
- 2 tbsp coconut butter
- 1 tbsp maple syrup
- 1 tbsp vanilla extract
Gluten-Free Biscuit Base
- 100 g roasted almonds
- 100 g almond flour
- 2 tbsp coconut sugar
- 6 tbsp coconut butter
- 200 g dark chocolate chips
- 200 ml coconut milk
- 1 tsp vanilla extract
Vegan Cheesecake Toppings
Add the almonds to a food processor and blitz to achieve coarse crumbs.
Combine this with the sugar, almond flour and coconut butter until well incorporated.
Press tightly into spongiform tin and keep aside in the freezer.
Place cashews, coconut milk, vanilla extract, maple syrup and coconut butter into a food processor and blend until smooth and creamy.
Pour on top of biscuit base and allow to set in the freezer for at least 3 hours.
For the ganache, heat the milk until just before boiling point.
Remove from the heat and stir in the chocolate chips. Mix until melted.
Pour over the cheesecake, sprinkle the marshmallows on top and allow to set in the fridge for at least 3 hours.
Toast the marshmallows just before serving.
- Oat cream can be used instead of coconut milk
- Coconut oil can be used instead of coconut butter
- Any syrup or coconut sugar can be subbed for maple syrup
Calories: 420kcal | Carbohydrates: 24g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 351mg | Fiber: 5g | Sugar: 10g | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg