Three delicious cheesecakes - chocolate, strawberry and vanilla - layered onto a chewy almond date crust, and topped with chocolate ganache! Delightfully rich and satisfying without the dairy!
This recipe makes a small cheesecake. I use a 7" springform pan
. Larger pans will result in shorter/flatter layers. To make a large cheesecake, double the recipe.
This cheesecake is very rich, so you only need a small sliver.
Store tightly covered in the fridge, or freeze. Should last a week, or a couple months frozen. If frozen, set on the counter for 20-30 minutes to soften. Slicing while firm keeps layers from blending.