Who doesn’t love Cheesecake! It’s the perfect summer dessert, easy to make, no baking required and can be frozen too. This Berry Cheesecake recipe was created for us by gingervegan and tastes as good as it looks. Enjoy!
FOR THE BASE
185g vegan digestive biscuits
80g vegan butter block
FOR THE FILLING
250g cashew nuts
200g vegan cream cheese
100g neutral flavour coconut oil
90ml maple syrup
First soak the cashew nuts for 3-4 hours, or speed soak with boiling water for 30 mins.
Line the base and sides of a 20cm round, loose bottomed cake tin.
Melt the vegan butter and crush the biscuits to a fine crumb. Combine the butter and biscuits together and press into the bottom of the prepared tin.
Melt the coconut oil and drain the cashew nuts.
Place the cashew nuts, oil, cream cheese, maple syrup and protein powder in a high speed blender or food processor and blend until very smooth. Pour into the tin, dotting a few raspberries here and there, and put in the freezer to set or overnight in the fridge. .
When ready to serve decorate with berries and edible flowers..
Once set you can cut into slices and freeze if you don’t want to eat it straightaway. Then you can easily remove the right number of slices from the freezer rather than having to wait for it to defrost enough to cut.