💛 Every purchase helps to feed an animal in need across the world 💛


by Vegan Me on July 08, 2021

 By Vegan By Chris (www.vegankychris.com)

Serves 6-8 I Prep 1 hr plus soaking and resting Cook 1 hr

Calories 675 (per serving)

  • 300g (3 cups) digestive
  • biscuits (or any dry vegan biscuit of choice)
  • 112g (1/2 cup) vegan butter, melted
  • 150g (1 cup) macadamia nuts, soaked in boiling water for 1 hour (or cashews)
  • 200g (scant 1 cup) coconut cream (scoop out the thick cream on top of chilled
  • coconut milk, about 3 tins should do)
  • 225g (1 cup) vegan cream cheese (I find the Oatly brand tastes best)
  • 1 tsp vanilla extract
  • 1 tbsp cornflour (cornstarch) or arrowroot powder
  • 1/2 cup maple syrup
  • 1-2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • a pinch of salt
  • Preheat the oven to 1 80°C/Gas Mark 4 and prepare a cheesecake tin or removable bottom cake tin.
  • Make sure ifs at least 10cm (4in) deep to allow the filling to bubble in the oven. In a food processor, blitz the biscuits to a fine sand consistency. You can also do this by hand by putting the biscuits in a clean bag and using a rolling pin to bash them.
  • Place the biscuit crumbs in a mixing bowl and pour in the melted vegan butter.
  •  Using a spoon or spatula, mix well until you get a crumbly consistency. You should be able to press some biscuit base in your hands and form a ball.
  • Press the biscuit base into your chosen container. If you want a crust around the sides, then make sure you press the biscuit into the edges first and then form the base.
  •  Pre-bake the crust in the oven for 10 minutes to solidify. Allow to cool at room temperature and reduce the heat of the oven to 1 60°C/Gas Mark 3.
  • Drain the macadamia nuts and place in a food processor with the coconut cream, cream cheese, vanilla, cornflour, maple syrup, lemon juice, lemon zest and a pinch of salt Blend until smooth, taste, and adjust the flavour if you need to.
  •  Once the crust has cooled completely, pour the cheesecake filling into the tin; don't fill all the way to the top as it could bubble over in the oven.
  • Bake in the oven on the middle rack for at least 50-60 minutes. The edges should be golden brown, the top should be set and it should have a slight wobble when shaken. Allow t o cool for at least 1 hour at room temperature, and store in the fridge.
  • Once cooled, cut into 6-8 portions and serve.