Vegan Vanilla Cheesecake
Vegan Vanilla Cheesecake (No-Bake)
Ingredients (8-inch springform pan)
Crust:
- 200 g vegan digestive biscuits or graham crackers (crushed)
- 60 g vegan butter (melted)
Filling:
- 600 g vegan cream cheese (like Violife)
- 250 ml plant-based double cream (e.g., coconut cream, with high fat content)
- 130 g icing (powdered) sugar
- 2½ tsp vanilla extract
Optional Topping:
- Extra plant-based cream for piping or fresh berries
Instructions
- Prepare the crust:
- Crush the biscuits finely.
- Mix crumbs with melted vegan butter until combined.
- Press the mixture firmly into the base of your lined springform pan. Place in fridge to set while making filling.
- Make the filling:
- In a large bowl, beat the vegan cream cheese, icing sugar, and vanilla extract until smooth and creamy.
- Gently fold in the plant-based double cream until the mixture thickens but stays light and fluffy.
- Assemble the cake:
- Pour the filling over the chilled crust, smoothing the top.
- Refrigerate for at least 4 hours or overnight to firm up.
- Serve:
- Before serving, decorate with extra whipped cream, fresh berries, or edible flowers if you like.
