Vegan cheesecake
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Serves 8-10
Skip to ingredients
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- 100g coconut oilmelted, 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
Nutrition: Per serving (10)
- kcal519
- fat36g
- saturates29g
- carbs45g
- sugars23g
- fibre1g
- protein3g
- salt1.42g
Method
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.
