No-Cook Chocolate Espresso Cheesecake Squares

A really quick-and-easy cheesecake using a version of my quick chocolate mousse as a filling. I have used almonds as the nut, but pecans, walnuts or macadamia nuts will work well, too. This does require an hour of freezer time plus 20 minutes resting once out, but it makes a great dinner party dessert or treat-time snack. 

makes 16 

Olive oil, for greasing 

base 

100g whole blanched almonds 

25g unsweetened cocoa powder

150g Medjool dates, pitted Seeds of 

1 vanilla pod

 filling

3 ripe avocadoes, peeled and de-stoned

 3 ripe bananas, peeled and roughly broken up 

350g Medjool dates, pitted 

100g unsweetened cocoa powder

 2 tbsp instant coffee powder or granules dissolved in 2 tbsp of boiling water 

Good pinch of fine sea salt to serve 

200g raspberries (optional) 

Grease  and line an 18cm square tin (at least 5cm deep) with baking parchment, making sure that some excess hangs over the edges. This gives you something to pull on when you want to remove the cheesecake from the tin. Blitz together the base ingredients in a food processor until they form crumbs that stick together when squeezed. 

Tip this mixture into the prepared baking tin and, using (clean) hands, press it evenly all over the base. Then pop in the fridge while you make the filling.
Blitz together all of the filling ingredients in a food processor until as smooth as possible. Tip this mixture onto the base, smoothing it out on top with the back of a spoon so it is nice and level. Then put into the freezer for up to 1 hour until firm. 

After this time, remove the cheesecake from the freezer and lift it out of the tin. Peel the paper from the sides. Dip a long, sharp knife into a jug of recently boiled water, wipe dry with kitchen paper and cut the cheesecake into sixteen squares, dipping and drying the knife between each cut. Plate up and leave at room temperature for 10–20 minutes to slightly soften and become not so freezer cold. 

Arrange the raspberries on top, if using, and serve. Any leftovers can be kept in the fridge and are best eaten within 24 hours otherwise the bananas start to ‘turn’ and go past their peak, so eating these as soon as possible after making them is best.
Big love

Lorraine xxxx