Makes 2 cheesecakes
To make 2 cheesecakes:
2 waffle cones 20g vegan butter 1 tsp sugar
2 tbsp vegan chocolate spread 100ml vegan cream cheese 40ml vegan creme fraiche 15g caster sugar ½- 1 tsp mint extract 1 drop green colouring
1 waffle cone, crushed Dark chocolate, chopped Roasted hazelnuts, chopped
Crush the cones in a food processor to a fine crumb. Mix with the melted butter and press into two ramekins. Warm the chocolate spread so that it's easy to pour, then tip onto the waffle base. Spread out evenly and put in the fridge to firm up while you get on with your filling.
In a large bowl mix together the cream cheese, creme fraiche, sugar, mint extract and green food colouring. Once well combined tip on top of the chocolate layer. Set aside in the fridge to firm up overnight.
When ready to serve remove from the tin then sprinkle over the remaining waffle cone, dark chocolate and chopped hazelnuts.