Creamy melting frozen cheesecake plumcake with crunchy biscuits

Berrylicious pie anyone? Let me show you the secret for an amazing vegan shortbread base with no eggs in it.

I bet no one could resist to this temptation! Look at it! Super creamy, flavorful, chocolatey, decadent, sweet and what else? If Heaven would be like this… please get one way ticket for me! 

This dessert is so yummy and so easy to make, because it actually takes just around 10 minutes. My goal is always to give you amazing results with almost no effort, so there you go with the recipe!

Ingredients for a classic plum cake mold:

WHAT YOU NEED

• 700 ml soy whipping cream
• 1 cup cacao powder (or more if you like it)
• 3/4 cup coconut sugar (blended to powder)
• 1 tsp vanilla extract
• pinch salt
• classic petit biscuits (make sure to be vegan)

WHAT TO DO

Place some cling film in the plum cake mold so it will be easier to remove the cake once ready. In a bowl place all the ingredients except biscuits and start whipping. The soy whipping cream has to be very cold straight from the fridge! 

Once the compound is thick and ready you can start layer the plum cake mold with the chocolate whipped cream and biscuits till you reach the top edge. Now place in the freezer at least 3 hours (better if overnight though). 

Take it out and there you go! Make sure not to leave it at room temperature for too long or it will start melting soon! If any leftovers keep them stored back in the freezer. Once frozen you can actually store it frozen for a couple of month if away from odours and well covered. 

So, have you seen how easy, quick and cheap it is to reach the 7th Heaven?