These no bake choc raspberry cheesecakes are the perfect little puddings for Mothers Day (or any other day for that matter)! With a smooth and creamy milk chocolate filling, a crunchy chocolate base and peanut raspberry topping, they are utterly scrumptious! Plus, they’re super easy to make. No oven required!
These No Bake Choc Raspberry Cheesecakes are:
Vegan, Gluten-Free (when gluten-free biscuits are used) & Nut-Free (when a seed butter is used instead of peanut butter)
15 digestive biscuits (approx. 200g)
2 tbsp dairy-free butter
¼ cup (60ml) CHOC Chick cacao butter, melted
2 tbsp CHOC Chick cacao powder
1 x 300g packet of silken tofu
1 ½ cup (250g) cashews
⅓ cup (70ml) CHOC Chick cacao butter, melted
¼ cup (60g) CHOC Chick cacao powder
½ cup (120ml) maple syrup
15 fresh large raspberries
Fresh raspberries (1 per cheesecake)
A sprinkle of raw chocolate (recipe here)
A drizzle of peanut butter
For these mini cheesecakes you will need a 12 hole loose based non-stick tin. Alternatively, you can use a loose based 18 inch round tin.
Put the biscuits into a large bowl and using the back of the spoon, crush them into fine pieces.
Add in the dairy-free butter, melted cacao butter and cacao powder. Stir until well combined, then press 2 heaped tbsp of mixture into each hole.
Set the tin to one side whilst you make the filling.
Add all of the ingredients for the filling into a blender and blend until smooth and creamy - depending on the size of your blender you may need to do this in two parts.
Place 1 ½ raspberries on top of each cheesecake base, then pour ¼ cup (60ml) of the filling over the top of each.
Freeze for 1-2 hours until the cheesecakes have firmed up (or until you are ready to serve).
Before serving, place a raspberry on the top of each cheesecake. Sprinkle a little raw chocolate over the top and a drizzle of smooth peanut butter.