RAW VEGAN CHEESECAKE // Recipes

Base:

180g Biscuits of choice (Hobnobs, Lotus, Oreos are some of the best vegan options)

60g vegan spread, melted

Filling:

200g Vegan cream cheese

349g Silken tofu

Flavourings of choice, I used:

3 bananas

4 tbsp cocoa powder

Mixed Berries

Crushed vegan honeycomb (to decorate)

Method:

Place the biscuits in a food bag and smash with a rolling pin, you may have to do this in two parts (or blitz in a food processor).

Transfer to a bowl, gradually add in the melted spread and stir until it takes a wet sand consistency. Then oil your tin of choice with spread or vegetable oil (I used one with 12 individual circles but you can use a more traditional large one, just make sure it has a pop up bottom). Divide the biscuit mix and push it down with the back of a spoon, then leave it in the fridge while you make the filling.

Blitz the tofu and cream cheese in a food processor, then taste and add any flavourings you desire. Other ideas can involve; lemon/lime zest, berries, grated ginger and melted white chocolate, mint essence, orange zest and cocoa, Dulce de Luce (banoffee!)

When your happy with the flavour, scoop the mix into the tins and leave again to set for around 4 hours in the fridge (or 1 hour in the freezer if your low on time). When you’re ready to serve, push the removal bottom of the tin up, use a palette knife to etch the biscuit base away, and plate up with whatever decoration you desire! I also presented one of mine in an individual drink glass, which I think looked even prettier as you can see all the colours layered up.

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