Cheesecake is, by far, my favourite kind of cake — possibly even dessert. There’s just something so satisfying about a creamy and thick bite of cheesecake. This easy vegan cheesecake is rich, smooth, and totes delicious, peeps. Plus: sweet strawberries.
INGREDIENTS
CRUST
– 200g biscoff cookies
– 75g vegan butter, melted
FILLING
– 330g vegan cream cheese, room temperature
– 350g vegan whipping cream
– 110g sugar OR 55g kristal sweet (gifted)
STRAWBERRY LAYER
– strawberry jam to taste (gifted)
INSTRUCTIONS
1. Blend together cookies and butter until combined. Transfer to cake pan. Refrigerate while you prepare the cheesecake mixture.
2. In a bowl, add 1/2 cream cheese, 1/2 sweetener, 1/2 whipping cream and beat until smooth and creamy. Pour into cake tin and chill in the fridge until set.
3. Add remaining ingredients and jam into a bowl and beat until smooth and creamy. Pour onto white layer and smooth out the top. Chill in the fridge for at least 4 hours. Enjoy!
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