S'mores Cheesecake

large vegan cheesecake with biscuit base, cream topping and chocolate drizzle dripping down sides with marshmallows on white table and white bricks

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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.

Prep Time15

Cook Time6

Course: Dessert

Keyword: cheesecake

Servings: people

Calories: 420kcal

Author: Reena Sharma

Ingredients

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

Chocolate Ganache

200 g dark chocolate chips
200 ml coconut milk
1 tsp vanilla extract

Vegan Cheesecake Toppings

Handful marshmallows

Instructions

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.

Notes

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

Nutrition