Vegan Ferrero Rocher Style Cheesecake
Ingredients
- 200 g Digestive biscuit
- 100 g vegan butter
- 2 tbsp plant based milk
For the cheesecake layer
- 340 g vegan cream cheese
- 180 ml soya double cream alternative
- 1 tbsp vanilla extract
- 3 tbsp icing sugar
- 3 tbsp cocoa powder
- 60 g dark chocolate (melted)
For decoration
- crushed roasted hazelnuts
- vegan Ferrero Rocher alternatives
Instructions
For the digestive base
- In a food processor or a plastic bag, crush the digestive biscuits into fine crumbs.
- In a small saucepan, melt the vegan butter over low heat. Once melted, add 2tbsp of plant based milk and stir until combined.
- Add the melted butter mixture to the crushed biscuits and stir until the mixture is well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan, making sure to press it evenly and firmly up the sides of the pan. Use the bottom of a measuring cup or a glass to press down the mixture.
- Chill the crust in the refrigerator for at least 30 minutes or until firm before adding the cheesecake filling.
For the cheesecake
- In a mixing bowl, add the soya double cream alternative and whip it until stiff peaks form.
- Gradually add the cream cheese, icing sugar, vanilla extract and cocoa powder to the cream and beat until well combined.
- Melt the dark chocolate in a microwave-safe bowl or over a double boiler. Once melted, add it to the cream cheese mixture and mix until well combined.
- Pour the cheesecake mixture over the prepared crust and spread it out evenly.
- Decorate the top using crushed roasted hazelnuts and vegan chocolate hazelnut balls.
- Refrigerate the cheesecake for at least 4 hours or until fully set before serving.