• Denai Moore

Chocolate Coffee Cheesecake Pots


We love an easy quick dessert recipe! This comes together so quickly and is so rich and decadent. I'm a big fan of Baked Cheesecake, but sometimes a little cheesecake pot like this really hits the spot.





Serves 4


100g of Vegan friendly Dark Chocolate

400g of Vegan Cream Cheese

1 can Can of Coconut Cream

(ensure to get one where the cream is separated from the water in the can)

1 Tablespoon Coffee

1 Teaspoon Boiling water

2 Teaspoon Vanilla extract

4 - 5 Tablespoons Maple syrup or Liquid sweetener (depending on taste)

150g Your favourite biscuits

50g Melted Vegan Butter

Splash of Rum or Liquor

Recipe:

In a small bowl add 1 tablespoon of instant Coffee and 1 teaspoon of water. Mix to melt the coffee granules, then add vanilla extract and 4-5 tablespoons of maple syrup. Set aside.

Add a couple of inches of boiling water to a sauce pan, allow to simmer. In a glass bowl melt 75g of chocolate oven the simmering pan of water. Once melted add the coffee and vanilla mixture. Stir and double check the sweetness is to your liking, then set aside.


In a separate bowl, add the thick coconut cream from the can, leaving the water behind. The vegan cream cheese and mix together to combine. Add the chocolate mixture and then mix till it’s smooth.


Bash your favourite biscuits using a rolling pin and a ziplock bag into breadcrumbs. Add melted vegan butter, liquor of choice and stir. Set aside.


Using a vegetable peeler make chocolate shavings using the remaining chocolate. For assembly add some of the biscuit mixture to four glasses, the some of the chocolate cheesecake mixture. Repeat the layers twice. Garnish with shaved chocolate and any of your toppings. Allow to chill for at least 4 hours before serving.

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