Christmas is a time for extravagance, making everything just that little bit more fancy and special, as well as spending time with family and friends which means more entertaining and more meals when a pudding might be required.Jump to Recipe
There are obviously all those usual Christmas puddings and festive desserts but I find the most asked for pudding in this house is a dairy-free cheesecake.
Here, I’ve notched up a simple no bake cheesecake into something a bit more extravagant and celebratory by adding layers of Biscoff spread and a thick layer of chocolate ganache. The vibe is a bit like a millionaires shortbread or those puddings you can buy in little glass ramekins. Whilst the Biscoff and ganache layers are rich and unctuous, the cheesecake layer adds a freshness which makes this a well rounded and decadent but not too rich dessert. This is one of the puddings where you might just be able to manage an extra slice.
I’ve made this into a sliceable cake but as the cheesecake layer is softer than the ganache it can be tricky to cut neatly, so why not use some of those ramekins you probably have hiding at the back of the cupboard and make individual puddings instead? In which case, I’d expect the recipe to make 5-6 portions.
Whilst delightful at any time of year, by adding some simple festive decorations or glitter you can make this a spectacular and utterly delicious Christmas centrepiece.
- 1 18cm springform cake tin
- 16 Lotus biscuits crushed
- 40 g dairy-free margarine
- 200 g dairy-free cream cheese I use Oatly creamy spread
- 30 g icing sugar
- ½ tsp vanilla extract
- 100 g Lotus biscoff spread
- 85 g dairy-free dark chocolate
- 50 ml dairy-free cream
- 1 tbsp golden syrup
- Melt the dairy-free margarine and combine with the crushed Lotus biscuits. Press into the bottom of the spring-form cake tin and place in the fridge to firm up
- Whisk together the cream cheese with the icing sugar and vanilla extract until smooth. Cover the chilled base with the cream cheese mixture and place back int he fridge for at least half an hour to chill and firm up.
- Gently melt the Biscoff spread – you want it to be liquid but not hot, so something like 15 seconds in the microwave is good.
- Spread the melted Biscoff over the cream cheese layer, then place back into the fridge
- Next, make the ganache: melt together the chocolate, cream and syrup and stir until smooth. Pour over the set Biscoff layer and level off. Add any decorations you like. Return tot he fridge for at least another hour, but preferably longer, to fully set before serving