Ingredients:
1 ¾ c (260g) vegan cookie crumbs (we used Kea gluten-free vanilla cookie crumbs)
⅓ cup (130g) vegan margarine (e.g. Nuttelex)
1 x 400ml can full-fat coconut cream
1 x 250g block Whittakers dark chocolate (50%)
240g Angel Food plant-based cream cheese

Steps to make No bake Dark Chocolate Cheesecake

1. Line a 20cm cake tin with baking paper.

2. Melt margarine and combine with cookie crumbs.

3. Press into the base of the lined tin, and refrigerate while you make the cheesecake topping.

4. Place coconut cream, chocolate (broken into squares) and cream cheese in a double boiler and warm over medium heat, stirring often, until cream cheese and chocolate are melted. (You can also do this melt step in a microwave instead of on the stove top.)

5. Pour into a food processor and blend until smooth and luscious – then pour over cookie base and put in fridge to set.

6. It will take several hours to be firm enough to serve, but you can make it a day or two ahead.

See Also: Steps to make Pineapple Salsa