100gramsdigestive biscuits choose vegan variety for dairy free
50gramsmelted butter or dairy free margarine
20gramscocoa nibs
250gramsfull fat cream cheeseTofutti, or another tofu version for vegans
80gramswhipping creamsoya milk for the non-dairy
30gramsicing sugar
300gramscrunchy peanut buttervegan variety for dairy free
Instructions
Place the biscuits in a plastic bag and hit with something heavy such as a rolling pin or a pan. Place the crumbs in a bowl with the melted butter and cocoa nibs, mix and then press into the tin making sure all the edges are straight.
Place the base in the fridge so that it can set whilst you make the filling.
Add the cream cheese (make sure it’s full fat, low fat won’t work!), cream and icing sugar to a stand mixer and beat for a minute to combine, if you do not have a mixer use a spoon and a bowl.
When completely combined carefully fold in the peanut butter but do not mix thoroughly, you want to create a streaky effect.
Next, add the mix to the base and using a metal spoon (a wooden one tends to drag the cheese) flatten and smooth the mix so that it is flat and even.
Place in the fridge for 2 hours to firm up. After 2 hours check it is set by pushing a sharp knife into the middle, if it feels like a cheesecake it is done but if not pop it in the freezer for 10 minutes, but don’t forget about it.
To serve, carefully remove from the tin and slice into wedges then add a spoonful of the sauce. For a fancy touch spread a spoonful of the sauce on a plate, sprinkle with a few cocoa nibs and add the wedge of cheesecake on top.