Dairy Free Double Chocolate Layer Cheesecake
A deliciously simple double chocolate layer cheesecake with white and milk chocolate layers, topped with triple chocolate chunks for that extra special touch. The perfect gluten free cheesecake for parties and special occasions when you use your normal gluten free digestive biscuits.
Prep Time30 minutes mins
Total Time2 hours hrs 30 minutes mins
Course: Dessert
Cuisine: Dairy Free, Gluten Free
Keyword: Cheesecake, Chocolate, Dairy Free, Gluten Free, Pudding, Vegan
Servings: 10 slices
Calories: 624kcal
Author: Glutarama
Biscuit Base
- 300 g gluten free digestive biscuit(s) this work out as approx. 2 packets
- 80 g butter melted, I used Flora plant butter
White Chocolate Layer
- 150 g whipping cream I used Heavenly sweetened cream on this occasion
- 200 g cream cheese I use a supermarket dairy free cream cheese
- 150 g white chocolate or dairy free alternative I use dairy free white buttons
- 4 tbsp icing/confectioners sugar you may want more or less to taste
Milk Chocolate Layer
- 150 g whipping cream I used Heavenly sweetened cream on this occasion
- 200 g cream cheese I use a supermarket dairy free cream cheese
- 150 g milk chocolate I use dairy free milk chocolate buttons
- 4 tbsp icing/confectioners sugar you may want more or less to taste
Bash the cookies in a bowl or a food bag with a rolling pin until it resembles fine breadcrumbs
Add the butter that has been melted and mix to combine.
Tip the crumble mixture into a loose bottomed cake tin that has been lined with greaseproof paper.
Pop into the fridge for 30mins for the biscuit base to set.
to make the white chocolate layer
Melt the chocolate in the microwave or over a pan of simmering boiled water, remove for heat and allow to cool slightly.
Whip the cream to soft peaks
In another bowl cream together the cream cheese and sugar until light and fluffy.
Pour the melted chocolate into the cream cheese mixture and mix thoroughly to combine.
Finally, fold in the whipped cream.
Pour onto the biscuit base and tap cake tin on work surface to remove any air bubbles and pop into the fridge whilst you set to work on the second layer.
to make the milk chocolate layer
Repeat steps 1-6 but with the milk chocolate
decorate with your choice of chocolate chunks, swirls or sprinkles (or all of them!)
Return to the fridge for at least an hour but preferably 2-3 to allow cheesecake to set properly.
Calories: 624kcal | Carbohydrates: 46g | Protein: 6g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 302mg | Potassium: 166mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg