Have you ever had one of those raw cashew cheesecake slices as a vegan and just miss the real thing? This was definitely me! I like those slices (don’t get me wrong), but don’t call them cheesecake, they just make me miss real cheesecake!
I decided after missing real cheesecake that I had to fix this dilemma, so here is my take on a real cheesecake! The base is soft and crumbly, the center is hella smooth.
Whether you make this into a big cake, or into slices like I have, I guarantee it’ll be a staple when you want a cake for an event.
Chocolate Cheesecake Slice
Have you ever had one of those raw cashew cheesecake slices as a vegan and just miss the real thing? This was definitely me! I like those slices (don’t get me wrong), but don’t call them cheesecake, they just make me miss real cheesecake!
I decided after missing real cheesecake that I had to fix this dilemma, so here is my take on a real cheesecake! The base is soft and crumbly, the center is hella smooth.
Whether you make this into a big cake, or into slices like I have, I guarantee it’ll be a staple when you want a cake for an event.
16
slices30
minutes13
hours20
minutesKeep the screen of your device on
Ingredients
500 grams 500 Cream cheese spread, room temperate
320 grams 320 Condensed Milk
250 grams 250 Choc ripple biscuits, crushed
200 grams 200 Chocolate, melted
125 grams 125 Nuttelex, melted
1 tsp 1 Vanilla essence
Directions
- Mix the crushed biscuits and melted nuttelex together in a bowl, then press into the base of a lined slice/cake tin. Place in the fridge to chill
- Place the softened cheese in a bowl and beat with an electric mixer until smooth and creamy. Slowly add the condensed milk alternative, vanilla essence, and melted chocolate until combined. Pour over the biscuit base and gently press the @wearegreenback protein bars on top
- Place in the fridge to set for 6 hours (preferably overnight). My advice is to place in the freezer for 15 minutes before slicing
