Vegan Cheesecake with seasonal fruit
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
You can use all sorts of berries for this recipe, like strawberries, red or black currants, brambles or blackberries, blueberies, honeyberries. You can also use frozen berries.
Crunch the digestive biscuits to a fine crumble either in a kitchen machine or using a rolling pin. Add the dessicated coconut. Melt the coconut butter and add to the biscuits. Mix well.
Put the crumble base in a round cake tin and press down and level with the back of a spoon.
Leave in the fridge while you make the filling.
Mix together the condensed coconut milk, the vegan cream sheese, the sugar and 50g of the berries.
Put the water in a small saucepan, sprinkle the Vegeset on top and slowly bring to a boil while stirring all the time. It should turn liquid towards the end.
Add the vegetarian jelly to the filling and quickly mix together.
Add the filling to the base and leave in a fridge to set for around 2 hours.
When the cheesecake is set, top with the rest of the berries and 2 tbsp of Xylitol sweetener.
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy.