A lovely, indulgent, no-bake pudding from Nikibakes
Cashew-chocolate Cheesecake recipe
A lovely, indulgent, no-bake pudding from Nikibakes
Ingredients
| 10-15 | chocolate cookies, basked up |
| 250g | cream cheese, at room temperature |
| 1 tbsp | vanilla extract |
| 6 tbsp | icing sugar |
| 6 tbsp | runny cashew butter |
| a handful | cashew nuts |
| a handful | dark chocolate chips |
| to decorate | edible flowers |
Method
- Start off by taking 3-4 deep ramekins/glass jars/cups and split the bashed-up cookies between them. Push them down slightly but not too much as this cheesecake has a textured base.
- In a small bowl mix the cream cheese, 2 tablespoons of the cashew butter, the vanilla extract and icing sugar. Taste for desired sweetness and then spoon 2-3 tablespoons of this mixture into the pots as the next layer.
- Finally, spoon over the remaining cashew butter over each pot and pop in the fridge for at least 2 hours to firm up.
- Serve with a scattering of chocolate chips, cashew nuts and edible flowers. Enjoy!
Shop for ingredients
You may also enjoy
Fig and Sumac Caramel Baked Cheesecake Recipe
Deliciously indulgent fig cheesecake flavoured with sumac from Gourmet Glow
Raspberry, Rose and White Chocolate Cheesecake Recipe
"This cheesecake really needs no introduction here. It’s fruity, creamy and not too sweet. The white chocolate is only a...