Chocolate Cherry Cheesecake

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Ingredients

Preheat oven to 180°C fan bake. Line a 20cm cake tin with baking paper.
Blend the vegan cookies into fine crumbs. Stir through melted butter until well combined.
Press the mixture firmly into the base of the lined tin. Clean your blender for the next step.
Bake the base for 12 minutes, then remove and allow to cool completely in the tin.
Place the chocolate and vegan cream cheese in a heatproof bowl over a pot of gently simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until melted and smooth.
Transfer the melted mixture to the blender. Add the coconut cream and blend until silky. Pour over the cooled cookie base.
Top with fresh cherries and place in the fridge for at least 3 hours, or until set.

Make these into mini cheesecakes using a muffin tray for a perfect individual serve!