"Chocolate and pear no bake cheesecake ππ
(Plant-based, dairy-free, refined sugar- free, gluten-free, nut-free option)
To make this yummy cake you'll only need a few good quality ingredients, a food processor and a saucepan!"
No Bake Chocolate Pear Cheesecake
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Prep time 15mins
Cook time 5mins
Serves or Makes: 1 (6-inch) cake
Recipe Card
For the Base
ingredients
- 1/4 cup plus 1 tablespoon pumpkin seeds
- 1/2 cup pecans
- 1/4 cup quinoa flakes
- 3/4 tablespoon cocoa powder
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil, melted
To Make the Crust
Method
Step 1
Line the bottom of a 6-inch springform pan. Place all the dry ingredients in a food processor and blend until finely ground. Add the maple syrup and coconut oil and blend until a sticky dough forms. Press the dough into the prepared pan and refrigerate while making the filling.
For the Filling
ingredients
- 2 1/4 cups bottled full fat coconut milk
- 1/3 cup coconut sugar
- 1/2 teaspoon pink Himalayan salt
- 1/4 cup dark chocolate, chopped
- 1/4 cup cocoa powder, dissolved in 2 tablespoons plus 2 teaspoons water
- 2 teaspoons cornstarch, dissolved in 1 tablespoon water
- 1 teaspoon agar agar, dissolved in 3 tablespoons water
- Pear, thinly sliced, for garnish
- Meringues, for garnish
- Cacao nibs, for garnish
- Blackberries, for garnish
To Make the Filling
Step 1
Place the coconut milk, coconut sugar and salt into a medium saucepan. Heat on low and whisk until well combined. Add the chocolate and cocoa powder paste and whisk to combine. Add the cornstarch and agar mixture and heat over medium until the mixture starts to thicken. Remove from heat and let cool down a little, whisking from time to time to prevent a skin forming on top.
Step 2
Pour filling into the base. Let it cool down completely before placing in the fridge to set for at least 2 hours.
Step 3
Top with fresh pears, little meringues, cacao nibs, blackberries.