S'mores Cheesecake
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
Calories: 420kcal
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