In my opinion free-from puddings are much harder that cakes, biscuits or treats. I have a fair few favourites, but I’m always looking for a new exciting pudding option. Do you have a go-to pudding favourite? I’d love some ideas to get excited about 🙂
Cheesecake is a perennial favourite in this household (it’s even been requested instead of a cake for a birthday before now!), and the larder is still groaning with leftover Easter chocolate, so in a way my decision was made for me. I fairly often make a knock-out chocolate cheesecake, so this new version had to stand out and wow the crowd! Since extra chocolate is always a crowd pleaser, I’ve created this standout triple chocolate layer cheesecake, to tempt even the most fussy cheesecake afficionadoes!
It may look complicated, with the different layers, but actually it’s very simple. You’ll just have a couple more bowls to wash up, but surely that’s a small price to pay for such a deliciously decadent dessert.
This is a tofu based cheesecake. Sounds unappetising, right? Well, it’s certainly enough to put off my sister-in-law who will happily devour this saying ‘oh that’s delicious’ until I tell her it’s made from tofu, then she immediately puts her fork down! Tofu really divides people, but when you think about it it’s just a thick paste made from a milk, just like cream cheese; it just needs to be treated right and then it can taste top notch, and this cheesecake is a case in point.
Triple Chocolate No-Bake Cheesecake
(dairy-free, egg-free, nut-free, sesame-free, can be gluten-free, vegetarian and vegan)
makes one 12 inch cheesecake, enough to serve at least 8
175g crushed biscuits, ideally chocolate flavour but I used Lotus Biscoff
40g dairy-free margarine, melted
350g pack firm silken tofu
100g dairy-free dark chocolate, I particularly like Kinnerton
75g dairy-free white chocolate
5 tbsps golden syrup/maple syrup (or use honey if you’re not vegan)
1 tbsp sunflower oil
grated chocolate to decorate
- Melt the dairy-free margarine and stir into the crushed biscuits. Press into the bottom of a loose base tart tin. Place in the fridge to set.
- Meanwhile, portion the tofu into 200g and 150g.
- In a blender pulse the 200g of silken tofu with 3tbsp syrup/honey until smooth.
- Melt the dark chocolate and 1/2 tbsp oil together either over a bain-marie or in a microwave. Stir until smooth.
- Carefully stir the chocolate into the tofu mix until well combined.
- Pour over the biscuit base. Smooth over the top and then leave to set in the fridge for at least a few hours.
- Clean the blender and pulse the remaining 150g of silken tofu with 2 tbsp syrup/honey until smooth.
- Melt the white chocolate and 1/2 tsp oil together, stir until smooth.
- Carefully stir the white chocolate mixture into the tofu mix. Pour over the set dark-chocolate layer and level off. return to the fridge to set.
- Decorate the top as desired, I used grated ‘milk’ dairy-free chocolate.