This miniature chestnut and orange cheesecake from Andrew Gravett is vegan and gluten free. It's made with an oaty crumble base, and topped with a swirl of lightly sweetened chestnut Chantilly, infused with chestnut purée and orange zest. The vanilla needs to infuse into the cheese overnight, so be sure to start making this the night before you want to serve it.

See the full recipe here: https://www.greatbritishchefs.com/recipes/vegan-chestnut-orange-cheesecake-recipe

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