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#BLACK FOREST CHEESECAKE CAKE2GO FREE#

This mix will also make a strawberry jelly for the top BERRY CHEESECAKE Divide the mixture into two instead of 3 and add the strawberry puree as you would the berry puree in the instructions.

Use only strawberries for the berries – either fresh of frozen. The recipe below includes instructions to make a ‘Black Forest’ flavour – cherries and chocolate.

#BLACK FOREST CHEESECAKE CAKE2GO FREE#

When we first had to go dairy free, I never in a million years imagined I would enjoy something like a cheesecake, ever again! This no bake dairy free cheesecake is very special to me because it’s one of the very first recipes I lovingly developed, practiced and refined and shared on the blog, not long after I first started it. It’s also egg free, grain free, probably paleo and has options you can use if you are avoiding certain nuts. Whip up the remaining ½ cup of cream for the top of the cake, and decorate with cherries and grated chocolate before serving.This no-bake, gluten free and dairy free cheesecake is a sight to behold! It is deliciously decadent yet light and fresh.

Move the cheesecake in gentle circular motions to make sure the chocolate covers the cheesecake evenly, then let it set for 10 minutes.

Wait for the ganache to cool slightly before pouring it on top of the cooled cheesecake.

Then, when it is hot (but not boiling), add the chocolate and keep stirring until it has melted. The best way to do this is to warm the cream in a heatproof bowl in the microwave for 45 seconds to 1 minute.

At the end of the refrigeration time, make a ganache using the remaining ½ cup of dark chocolate and ¼ cup of cream.

Refrigerate the cheesecake for 6 to 8 hours, or overnight.

Gently spoon or pipe the rest of the cheesecake mixture on top, making sure to fully cover the cherry filling, then smooth the top off using a palette knife or the back of a spoon.

Scoop the cherry pie kirsch mixture into the center of the Oreo base and spread it out until it meets the cheesecake edges.

Using a piping bag filled with roughly ¼ of the chocolate cheesecake mixture, pipe a circle all the way around the edge of the cheesecake base, forming a wall.

Keeping the stand mixer running, slowly pour in the melted, cooled chocolate and mix it until well combined.

In a stand mixer, whisk together the cream cheese, ¾ cup of whipping cream and vanilla extract until the mixture is well combined and stiff.

Once the chocolate is fully melted, set it aside to cool. Make sure to regularly check and stir the chocolate every 15 to 20 seconds so that it doesn't burn.

Combine 1 cup of dark chocolate and all the milk chocolate together in a heatproof bowl, then melt using a microwave.

Put this in the fridge to harden while making the cheesecake mixture.

Pour the crumbs into a 7-inch cake pan and, using the back of a spoon, press the crumbs down to form the cheesecake base.In a clean bowl, mix the melted butter with the Oreo crumbs until well combined.In a bowl, combine together the cherry pie filling and the kirsch, allowing the flavor of the kirsch to soak into the cherries as you make the rest of the cheesecake components.