Chocolate Gingerbread Caramel Chestnut Cheesecake

serves

Serves 10-12

time

30 mins + overnight chill

level

Intermediate

A creamy, chestnut and chocolate no-bake biscuit base, topped with a layer of gingerbread caramel filling and dark chocolate cheesecake mousse. Decorated with little gingerbread, more chocolate and festive sprinkles - it doesn't get better than this.

Recipe by @nourishingamy

Ingredients

For the Base:
1 pouch of Merchant Gourmet Whole Chestnuts
25g oat flour or ground almonds
20g cocoa powder
100g smooth almond butter
2 tbsp (30ml) maple or agave syrup
2 tbsp (30ml) melted coconut oil

For the Gingerbread Caramel:

100g smooth almond butter
1 ½ tbsp melted coconut oil
3 tbsp maple or agave syrup
1 tsp cinnamon
1 tsp ginger
A pinch of salt

For the Chocolate Cheesecake:

150g dark chocolate, chopped small
200g silken tofu, drained weight
150g vegan cream cheese or thick coconut yoghurt
2 tbsp cocoa powder, sifted
60ml maple or agave syrup
1 tsp vanilla essence
½ tsp ground ginger
¼ tsp cinnamon
A pinch of nutmeg

To Decorate:

Gingerbread cookies
Redcurrants

Instructions

Line an 8-inch round loose-bottomed tin with parchment paper and grease the sides.
Prepare the base: add all of the ingredients to a food processor and blend into a sticky sand-like mixture that holds together when pressed between your fingers. Pour the mix into the tin and press down firmly along the bottom and sides, making a compact case. Chill in the fridge while you carry on.
For the caramel: whisk together all of the ingredients util smooth. Pour most of the caramel (save 3-4 tbsp for decoration) into the tin and smooth over. Chill in the fridge for 1 hour or until the caramel is firm to touch. Leave the other caramel sauce in a sealed container at room temperature for up to 1 week or in the fridge for 1 month (where it will firm up).
For the cheesecake mousse: melt the chocolate in the microwave and allow to cool down slightly. Pour all of the cheesecake ingredients into a blender or food processor and blend until really smooth and creamy, taking 1-2 minute. Scrape down the sides as necessary before pouring on top of the caramel. Spread out the mixture and make swirls on top. Chill in the fridge overnight (covering tightly with clingfilm).
When ready to serve: carefully remove the cheesecake from the tin. Spoon over the extra caramel sauce and decorate with gingerbread cookies, redcurrants and sprinkles.
Slice and serve: and keep leftovers in the fridge for 1 week, wrapped well, or in the freezer for 1 month. Allow to defrost before eating.