
Indulge in this luxuriously smooth and creamy vegan cheesecake that requires absolutely no baking. With a buttery digestive biscuit base and a velvety vanilla filling, it's the perfect plant-based dessert for any occasion.
Prepare a 23cm loose-bottom cake tin by lightly greasing the sides with a little coconut oil and lining the base with parchment paper.
Pulse the digestive biscuits in a food processor until they reach a fine crumb consistency. Transfer to a bowl and stir in the 100g of melted coconut oil until the crumbs are well coated.
Firmly press the biscuit mixture into the bottom of the prepared tin using the back of a spoon to create a flat, even layer. Place the tin in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the vegan soft cheese and light brown sugar with an electric hand mixer until the mixture is completely smooth and the sugar has dissolved.
In a separate small bowl, whisk together the vanilla yogurt alternative, vanilla paste, coconut cream, and cornflour. Pour this into the sweetened cheese base and whisk again until the filling is silky and fully incorporated.
Pour the filling over the chilled biscuit base and use a spatula to smooth the surface. Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is fully set.
To serve, run a knife dipped in hot water around the edges to loosen the cheesecake from the tin. Carefully remove the sides and slice, serving with fresh seasonal berries or fruit.
For the best texture, ensure your vegan cream cheese is at room temperature before mixing. If you don't have a food processor, you can crush the biscuits in a sealed bag with a rolling pin. This cheesecake can be stored in the refrigerator for up to three days.





