Name: Vegan cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 100g coconut oil , melted, plus extra for the tin -; 300g digestive biscuits (check the label to ensure they are vegan) -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan cheesecake

1. 100g coconut oil , melted, plus extra for the tin -

2. 300g digestive biscuits (check the label to ensure they are vegan) -

3. 800g vegan soft cheese -

4. 175g soft light brown sugar -

5. 100g (about 4 tbsp) vanilla yogurt alternative -

6. 1 tsp vanilla paste -

7. 40g (about 2 tbsp) coconut cream -

8. 1 tbsp cornflour -

How to cook deliciously - Vegan cheesecake

1. Stage

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. Stage

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. Stage

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.

4. Stage

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.