- 100g vegan butter
- 300g digestive biscuits(check the label to ensure they are vegan)
- 145g vegan soft cheese (Philadelphia)
- 1tbsp icing sugar
- 2tbsp cornflour
- 250ml Plant based Cream (Elmlea double)
- 1 tsp vanilla paste
- Flavour choice is yours
For this recipe, I used Mango & Passion fruit, I prefer frozen mango fruit as I find it works best. The Dunnes or Tesco brand frozen mango pieces are both good options. I typically use the whole pack, but I set aside 2–3 tablespoons of the fruit to stir in at the end for added texture and freshness. I then use 3 fresh passion fruits.
Step 1:
Whizz the biscuits in a food processor until you have a fine crumb, then mix with the 100g of vegan butter. Press the mixture into the tin using the back of a spoon, then chill in the fridge while you make the filling.
Tip: If you don’t have a food processor, you can crush the biscuits in a bowl using the end of a rolling pin, that’s how I do it!
Step 2:
Place the vegan soft cheese into a large bowl. Using an electric hand mixer, whisk it together with the icing sugar, cornflour, vanilla paste, and cream until smooth and well combined.
Step 3:
While you’re preparing the cheese mixture, place the frozen mixed berries into a pan and cook over a low heat to reduce. Keeping the fruit frozen initially helps with the reduction. If you’d like to sweeten it, you can add a sugar alternative like agave syrup. Once the fruit has softened and reduced, transfer it to a NutriBullet or blender and blitz until smooth. The mixture should have a thick consistency. Combine with cheese mix.
Step 4:
Spread the cheesecake mixture over the biscuit base and use a spatula to smooth the top. Chill in the fridge for at least 6 hours, or until set. The cheesecake will keep in the fridge for up to three days.
Serves approxiamatley 6-8 people. flavour choice can reduce or to calorie intake.
