No Bake Vegan CBD Spider Cheesecake



For the crust:

Cooking spray

500g Bourbon biscuits,finely ground

62g sugar

170g dairy free cooking butter, melted

1 teaspoon coarse salt


For the ganache:

113g dark chocolate. We used an 85% cacao bar.

120ml coconut cream


For the filling:

900g dairy free cream cheese

190g sugar

A pinch of coarse salt

3 tablespoons fresh lemon juice

355ml cold coconut milk

1 pipette CUBID CBD Natural Oil Drops




To make the crust:

Coat a 10-inch springform pan with cooking spray.  Mix bourbons, sugar, dairy free butter, and salt in a mixing bowl. Pour the mixture into the pan, patting it firmly into place on the bottom of the pan and all up and around the sides. Cover, and let it set in the fridge.


To make the ganache:

Heat the coconut cream in a small saucepan until it simmers and pour into a food processor with the chocolate. Once the chocolate starts to melt, process until smooth. Keep two tablespoons of the ganache for decorating and spread the rest of the mixture evenly on the bottom and all the way up the sides of the biscuit crust. Once again, cover the base and let it set in the fridge.


To make the filling:

Using a mixer, beat the dairy free cream cheese on a medium speed until fluffy (for about 3 minutes). Reduce the speed, and slowly add the sugar and salt. After both have been added, increase the speed to mid high, and beat until fluffy, again for around 3 minutes. Then beat in the lemon juice.

Whisk the filling until it forms a medium-stiff peak. Whisk ¼ of the whipped coconut cream into the filling, then fold the remaining cream in.

Pour the filling onto the crust, spreading it evenly. Gently tap the bottom of the pan to release the air bubbles.

Place the left over ganache into a piping bag, fitted with a ¼-inch round tip. Starting from the centre of the cheesecake, pipe a spiral, spacing about half an inch apart. Pull the tip of a paring knife in a gentle curved line from the center of the spiral to outer edge. Wipe knife clean and repeat every inch or so to form a web.

Cover the finished product for at least an hour, or for best results overnight. Garnish the cheesecake with scary spiders and serve.



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