OK guys, I think this is one of the best things I’ve ever created. I nearly died when I tasted these choc hazelnut cheesecakes, made with Vego Spread. Which is basically like Nutella but vegan, a bit crunchy and wayyyy better.
Let me just specify two things here:
- I was not sponsored by Vego chocolate to create this post. I am, however, more than happy for them to send me some free stuff so I can create more incredible recipes like this one! (Please please please!!)
- Unlike my super healthy, 100% wholefood vegan Mango Cheesecake recipe, this is a bit of a ‘cheat day’ one. I try to keep my recipes as wholefood-based as possible, as you know. But with the inclusion of vegan chocolate biscuits, vegan cream cheese, and a buttload of Vego chocolate spread, this one’s a decadent exception. Because we all deserve a little blowout once in a while 😉
Now that’s out of the way, let me tell you about Vego chocolate. In case you haven’t discovered it yet, it’s actually the best chocolate in the whole world. Bar none. Pun totally intended.
It’s vegan, organic, fair trade, gluten free and the creamiest most delicious chocolate ever. So as if their chocolate wasn’t enough to rock the vegan world, they have recently come out with a Vego Chocolate Hazelnut Spread. And it’s just as amazing.
I truly think these mini vegan cheesecakes are a recipe that does it justice. It’s that good. They seriously melt in your mouth. Back in my non-vegan days I made an actually Nutella cheesecake, and I swear it was nowhere near as good as these babies.
Yes, this brand is still a little more costly than its non-vegan counterparts, but it’s sooo worth it. As more and more people support ethical brands like this one, not only will the standards of taste and quality be raised, but the price will also come down!
As for the vegan cream cheese, I used the Scottish-produced ‘Sheese’ brand Creamy Sheese. It’s the best I’ve tried so far and it’s palm oil free and based on coconut oil and soya protein. The thickener and flavourings used are all natural too, so it’s one of the better choices. If you live in the UK, you will find that Tesco has rebranded this vegan cheese under their own ‘Free From’ range, but it’s the same stuff. Here in Australia it’s available in most IGA stores.
I know I’ll be doing a whole bunch of these for Christmas day next week. I’m looking forward to fooling some family and friends into thinking they’re the real deal 😉
Enjoy and please let me know what you think in the comments!
Made with Vego spread (the vegan equivalent of Nutella)!
- 125 g vegan chocolate biscuits *see note
- 1.5 tbsp vegan butter melted
- 100 g Vego spread *see note
- 250 g vegan cream cheese at room temperature
- 1/4 cup maple syrup
- 2 tbsp coconut oil melted
- 2 tbsp chopped hazelnuts to garnish
- 6 tsp extra Vego spread to garnish
Add biscuits and melted vegan butter to a food processor blend to a fine crumb.
Divide mixture into 6 even portions and press into the bases of 6 lightly greased silicon muffin moulds.
Refrigerate for 10 minutes or so while you prepare the filling.
Add the cream cheese (make sure it's at room temperature), Vego spread and maple syrup to a mixing bowl and use electric beaters to beat on medium speed for 1 minute.
Add the melted coconut oil and beat for a further 30 seconds.
Pour the filling onto the prepared bases then freeze for 2 hours, ensuring that they sit flat in the freezer (otherwise you'll end up with crooked cakes like some of mine were)!
Push out of the moulds and arrange on a plate. Allow to rest at room temperature for at least 1 hour then return to fridge until ready to serve.
To serve, garnish the cheesecakes with an extra teaspoon or so of Vego spread and a sprinkle of chopped hazelnuts. Voila!
*I used Arnott's Chocolate Ripple Biscuits and they worked a treat. Vego spread can be found at most places that stock vegan groceries. If in doubt there are many online stockists that sell it. It's worth hunting for!