75g dairy free spread/ plant based butter (salted or unsalted both are ok)
Date caramel:
12 medjool dates, pitted
½ tsp (2.2 g) sea salt
2 tbsp (30 g) almond butter
¼ cup (60 ml) maple syrup
½ cup (118 ml) coconut milk, or other non-dairy milk
1 tbsp (15 g) coconut oil
Chocolate Cheesecake Filling:
400 g vegan cream cheese
100g icing sugar.
1 teaspoon vanilla extract
125 g vegan dark chocolate melted and cooled slightly I use an 85% chocolate
200 ml vegan cream
Method:
To make the biscuit base:
Mix the crushed Oreos (pop them into a plastic freezer bag and smash up or pulse in a food processor).
Add the melted dairy-free spread until moistened and holds itself together and then press the Oreo crumbs into a base lined 23cm springform tin until compact and put to one side while you make the cheesecake filling.
To make the date caramel:
Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
Spread the caramel out evenly over the biscuit base using a spatula.
Place in the freezer to set for at least 6 hours or overnight if possible.
To make the cheesecake filling:
In a large mixing bowl whisk the vegan cream cheese, icing sugar and vanilla until smooth and now we can fold through the melted chocolate until combined.
In another large mixing bowl, whisk the dairy-free cream until soft peaks form and now we can fold the cream into the chocolate cream cheese mixture until all the ingredients are incorporated just be careful not to over mix .
Spread the cheesecake filling on top of the caramel biscuit base you prepared earlier and smooth the top with either the back of a spoon or a spatula.
Cover the cheesecake and leave it to set in the fridge for at least 4 hours but preferably overnight.
When ready to serve, remove the cheesecake from the springform tin and decorate as desired.
