This recipe has been created for the Lucy’s Friendly Foods x Enjoy! x Creative Nature x Allergy Companions giveaway. Click this link to enter and win a fantastic bundle of goodies, including a copy of The Friendly Baker Cookbook 😊
(Disclaimer: I have not been paid for this post but received some chocolate from Enjoy! and Creative Nature to use in my recipe, see above!)Jump to Recipe
We’re big chocolate fans in this household so it’s been a delight to create a recipe to showcase some delicious free-from chocolates from Enjoy! and some addictively moreish Magibles from Creative Nature. I wanted to make something spectacular, that would be a decadent delight to enjoy at a celebration, or just when you need something extra special in your life.
This deliciously rich and decadent chocolate cheesecake is an amazing dessert on it’s own, but is made even more spectacular with the over the top chocolate decorations. This really is a chocolate extravaganza! I’ve decorated mine with chocolate caramels, salted caramel filled giant buttons, vanilla chocolate fudge pieces and Magibiles – yum!
It’s amazing how just seven simple ingredients can make something so delectable, and you can serve this to anyone without fear that they’ll think it’s anything but the very best. I’ve used Oatly creamy spread but use whatever cream cheese (or dairy free alternative) that you like. This dessert is easily made free-from gluten if you simply use suitable biscuits and cream cheese. One word or warning, this is a rich dessert which gives eight good sized slices, so feel free to portion into more if you feel your guests like a less extravagant pudding.
If you haven’t come across Enjoy! chocolate before, I’d really recommend you seek them out. The chocolate is free-from but delicious and the range features some really great filled giant buttons and smooth and delicious fudge. Likewise, Creative Nature is another fantastic allergy friendly brand with products ranging from bars to cake mixes to the highly addictive Magibles that I’ve used in this recipe. You must go and find some, they little crunchy balls coated in chocolate, like a plant-based allergy-friendly Malteaser, you definitely need them in your snack cupboard. Besides they all make great decorations, don’t you think?
If you haven’t made Allergy Companions a bookmark in your browser or on your phone then you’re missing out! If you’re looking to eat out in the UK then it’s definitely our first port of call for checking where might be an allergy-friendly destination. We always look for recommendations when eating out, and info direct from the allergy community is the best place to look.
Yes this is a pudding for the chocolate lover in your life, but its almost guaranteed to make people into chocolate lovers if they are not already. Enjoy!
Chocolate Extravaganza Cheesecake
- one 16-18cm springform cake tin
- 180 g biscuits
- 60 g dairy-free margarine
- 100 g dark dairy-free chocolate
- 1 tsp flavourless oil
- 400 g dairy-free cream cheese
- 100 g icing sugar sifted
- 1 tsp vanilla extract
- A range of chocolates to decorate
- Crush the biscuits to a fine crumb. Melt the margarine and stir into the crushed biscuits. Press into the bottom of the springform tin and place in the fridge for at least half an hour to firm up
- Melt together the chocolate and oil and set aside as you want this melted but not hot
- Whisk the cream cheese until smooth, then add the icing sugar and vanilla and whisk in. If you are using a very thick cream cheese alternative add 1 tbsp dairy-free milk or yoghurt to get a smoother consistency.
- Pour in the cooled melted chocolate and stir until fully combined.
- Pour the chocolate mixture over the chilled base and level off the top. Return to the fridge for at least an hour to set.
- Remove from the fridge and mark the portion slices on the top of the cheesecake (this is so you can ensure each slice gets a fair share of chocolates on top)
- Decorate each slice with a generous amount of chocolates.
- Keep the cheesecake in the fridge until ready to serve. This will keep well for 2-3 days in the fridge.