This refined sugar-free vegan cheesecake ticks all the boxes with its crunchy base and sweet & tangy cream layer - topped with vibrant fresh fruit for a stunning finish. A healthy but decadent option for special occasions.
Ingredients
For the base:
- 200g vegan biscuits
- 60-70g coconut oil or vegan butter, melted
For the filling:
- 2 tsp Aduna Hibiscus Powder
- 500ml coconut cream, chilled overnight
- 200ml coconut milk or cream
- 3-4 tbsp maple syrup, or any other sweetener
- 4 tbsp agar agar
- Pinch of salt
To serve:
- Fresh fruit
Method
- For the base: In a food processor or blender, blend the biscuits until they resemble breadcrumbs.
- Melt the oil or butter, add it to the biscuits and mix with a fork until everything is well combined.
- Press the mixture into the bottom of a 20cm cake tin to form a nice and firm base. Refrigerate for a few minutes.
- For the filling: Add the coconut cream/milk and agar agar into a saucepan over medium heat. Bring to a boil and allow to simmer for 2-3 minutes, stirring occasionally. Allow to cool.
- Whilst the mixture is cooling, add the chilled coconut cream and the maple syrup to a bowl. Using a hand mixer, mix for about 7 minutes or until it forms soft peaks.
- Once your cream is whipped, gradually add the mixture from the saucepan and mix until everything is well combined.
- Transfer the cream filling to the cake tin on top of the crust.
- Refrigerate for a minimum of 4 hours or leave it overnight.
- Top with fresh fruit before serving.
Enjoy!
