I love to exercise – it is the thing that keeps me moderately sane (well, that and coffee!). Between 4 little ones, study and running a business, I feel like I have almost no ‘me time’. Exercise is it.
During our cool down stretch post Bootcamp the other night, my lovely trainer Mark (Hi!) was telling us about this Mars Bar Cheese Cake he’d made (just because he could!) and everyone was drooling by the end.
Well, there pretty well wasn’t a single ingredient that he mentioned that I could use and not many that I ever cook with any way …. but he still had me dreaming about Chocolate Cheesecake! D’oh! Then I had a friend come over for dinner and had an excuse the try out a new dessert …. so here is my version. Allergy friendly and much healthier 😉
- 225g soy cream cheese (we use Tofutti or Kingland)
- 4 tbsp aquafaba, room temp
- pinch of cream of tartar
- 4 tbsp maple syrup OR rice malt syrup
- 1.5 tsp powdered gelatin
- 30 mls very hot water
- 1.5 cups Chocolate protein mix
- 1/4 cup rolled oats OR quinoa
- 1 tbsp vegan butter or sunflower seed butter
- 100g dark chocolate
In your food processor place the oats or quinoa and process until they are a fine (Speed 6, 8 seconds).
Then add in the Choc protein mix and process until well combined (Speed 5, 6 seconds)
Add in the butter of choice and pulse multiple time until you have a crumb that resembles wet sand.
Use patty pans to line your muffin tin and spoon heaped tsp of the crumb into each hole. Press down firmly into the tin. Place in fridge.
Mix together the gelatin and warm water and whisk with a fork until dissolved. Set aside. Then work quickly so the gelatin isn’t sitting for too long.
In the small bowl of your stand mixer, place the aquafaba and the cream of tartar and beat on very high speed until soft peaks form (about 5 minutes). Set aside.
Melt together 80g of the chocolate and the syrup, stirring over a low heat until completely smooth (Speed 2, 80C for about 2 mins)
In the large bowl of your mixer place the soy cheese and beat until smooth (Speed 4, 10 seconds)
Add in the melted chocolate mix and mix well to incorporate (Speed 4, 10 seconds)
Add in the gelatin mix and beat again until well incorporated (Speed 4, 12 seconds)
Pour in the beaten aquafaba and fold through until evenly distribute. (Attach butterfly/mixing tool and use speed 3 for about 20 seconds).
Spoon the chocolate cheese mixture on to the biscuit base and place in the fridge to set for 2 hours.
Remove from patty pans and top with the remaining 20g of chocolate, grated.
These last a few days in the fridge, but don’t freeze.
I haven’t made a vegan version of these ones yet, but you could replace the gelatin with agar agar. Let me know if you do try it!
P.S. If you’re not able to tolerate soy, then you might like my Chocolate (avocado based) mousse cake for a similar result.