Vegan cheesecake
Enjoy a plant-based pud using vegan 'cheese' and coconut cream. This no-bake dessert is full of rich vanilla flavour and works well with seasonal fruit
Ingredients
- 100 g coconut oil melted, plus extra for the tin
- 300 g digestive biscuits check the label to ensure they are vegan
- 800 g vegan soft cheese
- 175 g soft light brown sugar
- 100 g about 4 tbsp vanilla yogurt alternative
- 1 tsp vanilla paste
- 40 g about 2 tbsp coconut cream
- 1 tbsp cornflour
Instructions
- STEP 1
- Oil the sides and line the bottom of a 23cm loose-bottom tin. Whizz the biscuits in a food processor until you have a fine crumb, then mix with the 100g melted coconut oil. Press into the prepared tin using the back of a spoon, then chill in the fridge while you make the filling.
- STEP 2
- Put the vegan soft cheese into a large bowl and use an electric hand mixer to whisk with the sugar until smooth. Combine the yogurt alternative with the vanilla paste, coconut cream and cornflour in a small bowl. Pour this into the vegan cheese mix and whisk again until smooth.
- STEP 3
- Spread the mix over the base and use a spatula to smooth. Chill in the fridge for 6 hrs until set. Will keep in the fridge for up to three days.
- STEP 4
- Run a butter knife under the hot tap, then use this to loosen the cheesecake from the sides of the tin. Slice to serve alongside your favourite berries or other seasonal fruit.
Notes
This recipe is sponsored by Mediterranean SupermarketÂ