Creamy No-Bake Vegan Cheesecake with Digestive Crust

Name: Creamy No-Bake Vegan Cheesecake with Digestive Crust
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 10
Ingredients: 800 g vegan soft cheese; 300 g digestive biscuits; 175 g soft light brown sugar; 100 g coconut oil melted, plus extra for the tin; 100 g vanilla yogurt alternative; 40 g coconut cream; 1 tbsp cornflour; 1 tsp vanilla paste

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.

Servings10 Portions

Prep Time15 Mins

Cook Time360 Mins

Difficulty

Easy

Ingredients

vegan soft cheese
800 g
digestive biscuits
300 g
soft light brown sugar
175 g
coconut oil melted, plus extra for the tin
100 g
vanilla yogurt alternative
100 g
coconut cream
40 g
cornflour
1 tbsp
vanilla paste
1 tsp

Step-by-Step Instructions

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.