Vegan Vanilla Cheesecake!
A Deliciously Creamy No-Bake Vegan Vanilla Cheesecake - With a Biscuit Base, Vegan Cheesecake Topping, Strawberry Coulis, and Fresh Strawberries!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 300 g Vegan Biscuits ((I used digestives))
- 100 g Vegan Butter
- 500 g Vegan Cream Cheese
- 75-100 g Icing Sugar
- 1-2 tsp Vanilla Extract
- 250 ml Vegan Double Cream ((or coconut cream))
- Strawberries
- Strawberry Coulis
- Freeze Dried Strawberries
Instructions
- 1
Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag.
- 2
Melt the butter carefully until it is a liquid, and then mix in with the biscuits.
- 3
Press the biscuit mixture into the bottom of an 8"/20cm deep springform tin, and refrigerate/freeze whilst you make the filling.
- 4
In a large bowl, or stand mixer, add the vegan cream cheese, icing sugar, and vanilla and beat until smooth.
- 5
In a separate bowl, whisk the vegan double cream to as stiff peaks as you can - I find it can be more moussey, but you want it as thick as possible.
- 6
Add the whipped vegan double cream to the cream cheese mixture and fold the mixtures together until combined.
- 7
Once combined, add the cheesecake mixture to the top of the biscuit base making sure to pack the mix into the sides of the tin to prevent any air gaps, and set it in the fridge for 5-6 hours, or preferably overnight.
- 8
Drizzle over some strawberry coulis, some fresh berries and some freeze dried strawberries - but you can decorate it with whatever you like!