This beautiful, vegan-friendly no-bake cheesecake is bursting with festive flavours – a chocolate oaty base topped with a spiced ‘ice cream’ topping and decorated with colourful dried fruits, nuts and seeds. A great Christmas dessert to make ahead and serve on the special day!
Festive No-Bake Cheesecake
- For the base
- 100g rolled oats
- 75g dates, soaked in hot water for 10 minutes then drained
- 2 tablespoons cacao or cocoa powder
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon mixed spice
- For the cashew butter topping
- 2 frozen bananas
- 1 can coconut milk, chilled in the fridge overnight
- 4 tablespoons maple syrup
- 2 tablespoons cashew butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
- To decorate
- Goji berries
- Dried cranberries
- Pumpkin seeds
- Walnut pieces
First make the base: Place all of the ingredients into your Ninja Kitchen Nutri Ninja Auto IQ and pulse until the mixture comes together.
Press this into the base of an 18cm loose-bottomed round tin using your hands then set aside.
Scrape the solid coconut cream from the can and whizz up with all of the other ingredients for the cashew butter topping into your food processor until thick and smooth (you might want to add a little water).
Spread this evenly over the base. Scatter over your dried fruit/nuts/seeds in a single layer and gently press down. Freeze for at least 4 hours.
When ready to serve, remove from the freezer 10 minutes beforehand. Remove from the tin, slice and serve straight away!