No Bake Chocolate Cherry Cheesecake

Taste the mixture and add more stevia leaf powder if you feel it needs more sweetness.

From this point on you need to work quickly as once the agar agar has been activated it starts to set extremely quickly; so have everything ready and close to hand.

Pour the full fat coconut milk into a pan and sprinkle over the agar agar powder. Whisk well until smooth then place the pan over a medium-low heat and whisk constantly as the mixture comes up to a boil. Allow to boil for a few minutes, whisking the whole time, until the milk has thickened.

Remove the pan from the heat and immediately scrape the mixture into the blender with the rest of the cheesecake filling. Blend until it has completely combined.

Straight away pour the filling mixture over the prepared base and spread it level. Refrigerate for at least four hours until the cheesecake has set.

To make the ganache topping, place the chopped dark chocolate and full fat coconut milk in a heat-proof bowl over a pan of gently simmering water. Don’t let the base of the bowl touch the water. Stir until melted and smooth then remove from the heat and set aside to cool.

Carefully remove the cheesecake from the cake tin and place it on a serving plate. Once the ganache has cooled but is still pourable, pour it over the top of the cheesecake and smooth it out with a spatula. Either serve the cheesecake right away or store it in an airtight container in the fridge for up to three days.