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Ginger Chocolate Cheesecakes

Make this no bake cheesecake full of flavour and completely vegan!


  • 220g biscoff biscuits
  • 85g Stork Butter
  • 250g coconut cream
  • 200g dairy free dark chocolate
  • 3 tsp stem ginger syrup
  • 3 pieces of stem ginger, diced
  • 1 lime, Zest
  • Toasted coconut shavings

Makes 6.


  1. Put the Biscotti biscuits in a food bag and crush with a rolling pin.
  2. Melt the stork butter and mix in the biscotti biscuits.
  3. Press the mixture into cheesecake moulds and set in the fridge for 1-2 hours.
  4. In a bowl over boiling water melt the dairy free dark chocolate.
  5. In a food blender add the coconut cream, dark chocolate, stem ginger and the stem ginger syrup.
  6. Pour the mixture on top of the base and put back in the fridge for 3-4 hours to set.
  7. Take the cheesecakes out of the moulds and serve with toasted coconut shaving and lime zest.



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