Vegan cheesecake
Vegan cheesecake
Ingredients
Base
- 100g coconut oil melted, plus extra for the tin
- 300g digestive biscuits (check the label to ensure they are vegan)
Filling
- 800g vegan soft cheese
- 175g soft light brown sugar
- 100g (about 4 tbsp) vanilla yogurt alternative
- 1 tsp vanilla paste
- 40g (about 2 tbsp) coconut cream
- 1 tbsp cornflour
Instructions
- 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.
- 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.
- 3
Spread the mix over the base and use a spatula to smooth. Chill in the fridge for 6 hrs until set.
- 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.
Nutrition
Per serving




