For your Christmas dessert, this easy 5-ingredient cheesecake is the perfect choice. It requires minimal effort but delivers maximum flavour, making it a crowd-pleasing treat.
Ingredients
Base
- 170 g chocolate
- 250 g digestive type biscuits
- 1 tbsp plant-based butter
Filling
- 450 g plant-based cream cheese (I used Violife creamy)
- 380 g pistachio spread (I used pistacchio cream from Sisinni)
Decoration
- Dark chocolate shavings
Instructions
- Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
- Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
- Add the biscuits in a food processor and blend them until you get a fine, bread crumb like consistency.
- Melt the butter and add it into the blended cookies along with the melted chocolate and blend, until everything is well combined.