Whats better than a slice of cheesecake? Cheesecake on a stick!
A baked brownie base, no-bake chocolate cheesecake filling with hidden chunks of brownie, dunked in dairy-free milk and white chocolate.
Say hello to another absolutely delicious cheesecake to add to my ever growing collection.
I can’t help myself when it comes to cheesecake. The more the merrier I say!
- They’re easy and fun to make.
- Are ultra creamy.
- And includes a small amount of ingredients.
Cheesecake is such a versatile dessert and one of my most popular, but when dunked in chocolate and made into ‘lollypop’ form, is a whole new story (insert drool face emoji – haha).
I am SUPER excited to share this unique, and fun recipe with you. I have never made cheesecakes on sticks before and I am hyped to share this recipe with you. It’s actually incredible and looks amazing!
This is a paid post with iChoc. For more information about product placement and partnerships, check out my Disclosure Policy.
This cheesecake has a brownie base which is easy to make, chewy and extremely yummy, but on top of that is a rich no-bake chocolate cheesecake filling.
iChoc has become one of my all time favourite chocolate companies as their chocolate is:
- Palm oil free
- All their packaging is plastic-free
- They also have an amazing range of flavours, from milk, dark and white chocolates
I used one of my favourite vegan / dairy-free milk chocolates from iChoc – Classic. This chocolate melts in your mouth and is extremely light. It contains 37% cocoa which makes it sweeter and less bitter than a regular dark chocolate. It’s the perfect chocolate for this dessert!
Why I love this iChoc chocolate:
- Ultra creamy.
- Add’s an extra dimension to your bakes.
- Great for dunking the cheesecakes into as it melts and sets easily.
- Melts in your mouth.
- It’s suitable for vegans and is organic.
- IChoc’s packaging is plastic free which is amazing!
Another one of my favourite chocolates is the iChoc White Vanilla. It’s hard to find a tasty vegan white chocolate that is actually white in colour and melts. This chocolate melts perfectly! The taste reminds me of a ‘Milky Bar’ I used to have as a child, before I started on my vegan journey.
It has little specs of vanilla inside which really makes the vanilla flavour POP and it compliments the cheesecakes perfectly!
Looking for more no-bake cheesecake recipes? Look no further:
Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
Coconut cream: Chill a can of full-fat coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream that’s left.
Chilling time: 6 hours / overnight
Ingredients for the brownie base
- 4 tablespoons of ground flaxseed + 8 tablespoons of water
- 140g of dairy-free butter / margarine
- 300g of caster sugar
- 120g of cocoa powder
- 1 teaspoon of baking powder
- 200g of self-raising flour
Ingredients for the filling
- 250g of cashew nuts (see notes*)
- 200g of iChoc Classic Milk Chocolate
- 500g of dairy-free cream cheese (see notes*)
- 100g of coconut cream (see notes*)
Ingredients for the coatings & decoration
- 500g of iChoc Classic chocolate
- 400g of iChoc White Vanilla chocolate
- 5 tablespoons of cookie butter
- 5 caramel biscuits
- 1 teaspoon coconut oil (optional)
Method (brownie base)
1. Preheat oven to 180 degrees c fan, and line an 8 inch loose base / push up cake tin with grease-proof paper.
Also line a small tin with grease proof paper. Any size tin will do. This is just to make a small brownie slab, which you’ll be breaking up and pressing into the cheesecake filling.
2. Make the flax eggs – Add 4 tablespoons of ground flaxseed into a small bowl and add in 8 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter/margarine, sugar and flax eggs. Whisk to combine until light in colour.
4. Add in the cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Press 3/4 of the the batter into the loose base / lined cake tin, making sure to get it as flat as possible.
Smooth out using the back of a spoon or off-set spatula. Alternatively, use your hands.
Tip: As the brownie batter is sticky, dip your finger tips in cocoa powder before pressing it down. This prevents any sticking.
6. Press the other 1/4 into the smaller tin. Place both tins into the middle of the oven and bake for 20-25 minutes. You will know the brownies have baked when you put a knife or skewer down the centre and it comes out clean. Allow the brownies to cool fully in the tin.
Method (cheesecake filling)
1. Place the chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
2. Drain and wash the cashew nuts and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream and melted chocolate. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed.
I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it to be as smooth as possible.
You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated.
3. Pour the cheesecake filling over the base and level out with an off-set spatula or spoon.
4. Break up and press chunks of the brownie into the cheesecake filling.
Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).
5. Once the cheesecake has set, lift it out of the tin. Cut the cheesecake into 8-12 even slices, wiping down your knife after each slice. Insert a skewer / wooden stick about half way into the cheesecake. Repeat for all of the cheesecake slices. Place the slices onto a lined baking tray, making sure they aren’t touching each other and freeze for 1 hour.
1. Line a baking tray with grease-proof paper. Set aside.
2. Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Repeat in a separate bowl for the milk chocolate.
TIP: You might want to add a teaspoon of coconut oil to help loosen the chocolate for dunking.
3. Pour each melted chocolate into separate heat proof glasses. Take one of the chilled cheesecake slices, hold the stick and carefully dunk it in the chocolate. Allow any excess chocolate to drip back into the bowl.
Place on the lined baking tray. Repeat for all of the slices.
4. Add the cookie butter spread into a saucepan and heat on low until melted. This will take around 30 seconds. Use a spoon to drizzle over the cheesecakes.
Immediately sprinkle over the toppings, crumbled up biscuits, iChoc chocolate squares, brownie chunks etc. This part is super fun as you can decorate them however you fancy!
As this cheesecake contains cream cheese, it’s best stored in a sealed container in the fridge. Best enjoyed within 4 days of making.
This is a paid collaboration with iChoc.
A huge thank you to iChoc for collaborating on this recipe with me!
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