Ingredients
Scale
- 40g dairy-free butter
- 100g Rhythm 108 Hazelnut Chocolate Praline Cookies
- 125g cashew nuts (soaked overnight)
- 250g vegan cream cheese
- 75g icing/powdered sugar
- 50g coconut cream
- 1 tsp vanilla extract/vanilla bean paste
- 3 tbsp Rhythm 108 Golden Blonde Spread
- 3 tbsp roughly chopped roasted hazelnuts
- 220ml dairy-free whipping cream
- 50g Golden Blonde Spread (for cream)
- Roughly chopped hazelnuts (for topping)
- Rhythm 108 chocolate hazelnut praline cookies (for decoration)
Instructions
- Base: Grease 6-hole loose base tin, melt butter, combine with blended cookies, press into tins.
- Cheesecake: Blend soaked cashews, vegan cream cheese, icing sugar, coconut cream, vanilla, golden spread until smooth. Pour into tins, tap to remove air bubbles. Optional: swirl golden spread and sprinkle hazelnuts between layers. Refrigerate overnight.
- Whipped Cream & Toppings: Whip cream with golden spread until peaks form, pipe around cheesecake, create center well, fill with golden hazelnut spread, sprinkle hazelnuts and decorate with cookies.
- Serve: Chill, remove from tin, enjoy.
Notes
- Store in airtight container in fridge, allow to come to room temperature before serving.
- Best enjoyed within 3–5 days.
- Soak cashews overnight and drain before blending.
- Use only thick coconut cream from chilled cans.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
- Diet: Vegan